No-Bake Pumpkin Cheesecake Bars Recipe Lets You Lean Into Fall Desserts

washingtonpost.com

Jeff Parsons

subheading: For the crust:

7 full sheets graham crackers (4 ounces/113 grams)

2 tablespoons neutral oil, such as grapeseed, avocado or canola

1 tablespoon melted unsalted butter

1 tablespoon maple syrup

⅛ teaspoon fine salt

subheading: For the filling:

6 ounces (170 grams) cream cheese, at room temperature

⅓ cup (40 grams) confectioners’ sugar

½ cup (125 grams) Greek yogurt (nonfat, low-fat or whole)

½ teaspoon vanilla extract

½ cup (130 grams) canned pumpkin puree

3 tablespoons maple syrup

½ teaspoon ground cinnamon, plus more for garnish

¼ teaspoon ground ginger

⅛ teaspoon ground nutmeg

⅛ teaspoon ground cloves

1 tablespoon boiling water

1 teaspoon powdered gelatin

Directions at washingtonpost.com

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