If you're craving a creamy fall dessert without the fuss of baking, these No Bake Pumpkin Cheesecake Bars with Biscoff Crust are the perfect solution. They combine the warm, spiced flavors of pumpkin with the unique caramelized notes of Biscoff cookies, making them a crowd-pleasing treat. Plus, they're incredibly easy to make and require no oven time!
If you love this recipe, you may also enjoy my Pumpkin Biscoff Cookies or my Pumpkin Ice Cream with Bourbon!
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Why You'll Love This Recipe
This recipe has a lot to love but here are my top reasons to want to make these over and over again!
- Convenience. These delicious cheesecake bars allow you to skip the oven! No need to heat up and the kitchen and spend time baking when you can whip these up quickly and easily.
- Biscoff Crust. Biscoff cookies add a deep, spiced flavor to the crust that pairs perfectly with the pumpkin filling.
- Fall Flavors. This is a perfect fall dessert! Pumpkin puree, warm spices, and creamy cheesecake make for the ultimate fall-inspired treat.
- Make-Ahead Friendly. These bars need time to chill. This means that you can prepare these in advance for your upcoming dinner party!
Ingredients
Biscoff Cookies: These are the main ingredient for the crust and a big part of what makes this recipe so delicious! If you need to substitute, you can use gingerbread or graham crackers.
Butter: I used unsalted butter for the crust but salted is fine as well.
Heavy Cream: I like to use heavy cream whipped to stiff peaks but you can substitute cool whip if needed. However, it's important to note that I haven't tested this substitute and cannot confirm the proper amount of cool whip to use.
Cream Cheese: This is the main ingredient in cheesecake so there really is no substitute.
Powdered Sugar: This adds some sweetness to the cheesecake while maintaining a nice, smooth texture.
Salt: Add just a bit of salt to balance out the sweet!
Vanilla Extract: I use pure vanilla extract but imitation vanilla will work just fine. You can also use vanilla bean seeds if needed.
Pumpkin Puree: Make sure you use pumpkin puree and not pumpkin pie filling. It's important to note that not all canned pumpkin purees are the same. Some have more or less water content. If the cheesecake mixture seems a bit too runny, you can add a little more powdered sugar. If it's too thick, you can add a bit more pumpkin puree or heavy cream.
Pumpkin Pie Spice: I typically just buy this at the store but you can also find a recipe for it. Pumpkin pie spice is just a blend of cinnamon, ginger, nutmeg, cloves, allspice, and pepper.
How to Make No Bake Pumpkin Cheesecake Bars with Biscoff Crust
This delicious dessert is super quick and easy to make! Here's a breakdown of the steps:
- Step 1: Line an 8x8 inch pan with parchment paper.
- Step 2: Place your Biscoff cookies in a food processor to blend them into crumbs.
- Step 3: Mix together melted butter and the Biscoff crumbs until the mixture is well combined.
- Step 4: Dump the ingredients for the crust into your prepared pan. Pressing with the back of a spoon, pack the crust tightly into the bottom of the pan. Set aside.
- Step 5: In a medium sized bowl, whip the heavy cream until stiff peaks form. Set aside.
- Step 6: In the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese, powdered sugar, and salt until smooth.
- Step 7: Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Continue mixing until well combined.
- Step 8: Fold the heavy cream into the pumpkin mixture until it is completely combined.
- Step 9: Dump the mixture into the square pan with the Biscoff crust. Smooth the mixture to the corners of the pan to evenly distribute it.
- Step 10: Place in the refrigerator to set for at least 8 hours. Slice into squares and top with whipped cream right before serving!
Hint: To get a clean cut, place the cheesecake bars in the freezer for 30 minutes to 1 hour to allow them to set further.
Equipment
Here's the equipment I recommend to make these no-bake pumpkin cheesecake bars!
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Store these pumpkin cheesecake bars in an airtight container in the refrigerator for up to four days.
You can freeze leftovers for up to two months.
Tips for Making the Perfect No Bake Pumpkin Cheesecake Bars
Refrigerate the Cheesecake Bars! Make sure you refrigerate the cheesecake bars for at least 8 hours to allow them to fully set!
Whip the Heavy Cream to Stiff Peaks! This will help the filling hold its shape by thickening it. Don't skip this step!
Use Full Fat Cream Cheese! Once again, this will make the filling thicker so the cheesecake can set and maintain it's shape.
Allow the Cream Cheese to Come to Room Temperature! If you don't let the cream cheese come to room temperature, you may get lumps in your filling.
Frequently Asked Questions
You may have lumps from either not allowing the cream cheese to come to room temperature or from not sifting the powdered sugar.
Yes, you may substitute graham cracker or gingerbread for the crust!
Yes! You can double the recipe to fit these bars in a 9x13 pan.
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📖 Recipe
No Bake Pumpkin Cheesecake Bars with Biscoff Crust
Ingredients
Biscoff Crust
- 2 ¼ c Biscoff Cookie Crumbs 32 cookies or an 8.8 oz package
- ½ c butter melted
Pumpkin Cheesecake Filling
- 1 c heavy cream
- 16 oz cream cheese full fat, room temperature
- 1 c powdered sugar sifted
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 c pumpkin puree
- 2 teaspoon pumpkin pie spice
Instructions
- Line an 8x8 inch pan with parchment paper.
- Place your Biscoff cookies in a food processor to blend them into crumbs.2 ¼ c Biscoff Cookie Crumbs
- Mix together melted butter and the Biscoff crumbs until the mixture is well combined.½ c butter, 2 ¼ c Biscoff Cookie Crumbs
- Dump the ingredients for the crust into your prepared pan. Pressing with the back of a spoon, pack the crust tightly into the bottom of the pan. Set aside.
- In a medium sized bowl, whip the heavy cream until stiff peaks form. Set aside.1 c heavy cream
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese, powdered sugar, and salt until smooth.16 oz cream cheese, 1 c powdered sugar, ¼ teaspoon salt
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Continue mixing until well combined.1 tablespoon vanilla extract, 1 c pumpkin puree, 2 teaspoon pumpkin pie spice
- Fold the heavy cream into the pumpkin mixture until it is completely combined.
- Dump the mixture into the square pan with the Biscoff crust. Smooth the mixture to the corners of the pan to evenly distribute it.
- Place in the refrigerator to set for at least 8 hours. Slice into squares and top with whipped cream right before serving!
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