No bake pumpkin cheesecake bars are a light and creamy spiced pumpkin cheesecake with a biscoff cookie crust. They're an easy to make dessert that is the perfect addition to any fall table.
These no bake pumpkin cheesecake bars are one of my favorite fall desserts that I can prep ahead of time. They use very few ingredients and don't need an oven, which is always a win for me.
For more pumpkin recipes you should try my chewy pumpkin chocolate chip cookies, my pumpkin chocolate chip muffins, or my pecan pumpkin bars.
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Why You Will Love This Recipe
- LIGHT & FRESH- No bake cheesecakes are so light in comparison to a baked cheesecake because they use less cream cheese and don't use eggs.
- NO OVEN REQUIRED: This is a great dessert to make for Thanksgiving when you have so many other dishes that require your oven.
- SIMPLE TO MAKE- With so few ingredients and steps this cheesecake is one of the easiest desserts to make. You can even buy a pre-made crust if you prefer.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Biscoff Cookies: You will use the whole sleeve of cookies for this crust, so really no measuring required.
- Cream Cheese: Make sure your cream cheese is completely room temperature so that your cheesecake will be totally smooth. Philadelphia is my favorite brand to use.
- Pumpkin: Make sure this is the canned puree and not the pumpkin filling.
- Whipping Cream: I used heavy whipping cream that I whipped myself, but you could also just buy a carton of cool whip if you wanted to make this easier.
Recipe Instructions
Step 1: Place biscoff cookies in a food processor and blend until no cookie chunks are left. Add salt and melted butter and pulse until combined.
Step 2: Pour into the bottom of an 8x8 pan and press down to create a firm and even crust layer. Place in the freezer to set for 10-15 minutes while you make the cheesecake layer.
Step 3: In a large bowl beat the cream cheese and sugars until soft and completely smooth. You don't want to have any cream cheese lumps.
Step 4: Add pumpkin, vanilla, salt and pumpkin spice and mix on low until combined.
Step 5: In another medium bowl beat whipping cream on high until stiff peaks are formed. Fold whipped cream into pumpkin cheesecake until all combined.
Step 6: Pour the cheesecake mixture over chilled biscoff crust and smooth the top. Cover and chill in the fridge for 6-24 hours.
Step 7: When ready to serve, slice into desired size of squares and serve with whipped cream.
Expert Baking Tips
- Make sure all ingredients are room temperature before beginning to mix the cheesecake filling.
- Graham crackers or oreo cookies could be subbed out for the biscoff cookies if preferred. Just measure out 2 cups of the crumbs.
- I like to put my whipped cream into a bag and pipe it on each individual slice for a little extra detail.
FAQ
The main difference between a regular baked cheesecake and a no bake cheesecake is that a no bake cheesecake does not have eggs, therefore it doesn't require baking. It does require 6 hours in the fridge to set up.
Biscoff cookies are not gluten free, so you would need to use either a gluten free Oreo or graham cracker to make the crust instead.
Yes, this can be made in a 9" springform pan, or you could also make it in a round cake pan lined with parchment paper.
Storing & Freezing
No bake pumpkin cheesecake bars can be stored in the fridge in an airtight container for 3-4 days while still remaining fresh. The crust will begin to soften after a few days, but it is still fine to eat.
You can freeze these cheesecake bars in an airtight container, just make sure you allow it to sit out a bit before serving, or the crust might be too hard to cut through.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
No Bake Pumpkin Cheesecake Bars
Ingredients
Biscoff Crust
- 2 cups biscoff cookies 1 sleeve or 32 cookies
- 6 tablespoon butter melted and cooled
- pinch of salt
Pumpkin Cheesecake
- 16 oz cream cheese softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 cup pumpkin puree
- 1½ teaspoon vanilla
- ¼ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 cup heavy whipping cream
Instructions
To Make the Crust
- Place biscoff cookies in a food processor and blend until no cookie chunks are left. Add salt and melted butter and pulse until combined.
- Pour into the bottom of an 8x8 pan and press down to create a firm and even crust layer. Place in the freezer to set for 10-15 minutes while you make the cheesecake layer.
To Make Pumpkin Cheesecake
- In a large bowl beat the cream cheese and sugars until soft and completely smooth. You don't want to have any cream cheese lumps.
- Add pumpkin, vanilla, salt and pumpkin spice and mix on low until combined.
- In another medium bowl beat whipping cream on high until stiff peaks are formed. Fold whipped cream into pumpkin cheesecake until all combined.
- Pour the cheesecake mixture over chilled biscoff crust and smooth the top. Cover and chill in the fridge for 6-24 hours.
- When ready to serve, slice into desired size of squares and serve with whipped cream.
Heather McLaughlin
Tried it out a couple of weeks ago and it was great. I made it with Swerve for my dad since herl is diabetic. This time I'm using 1 cup each ginger snaps and cinnamon grahams and 1/4 cup chopped toasted pecans in the crust. I also add a 1/4 teaspoon cardamom and a tablespoon eàch orange juice and Triple Sec or 2 tablespoons of orange juce. Its pretty, easy to make and seems light and fluffy at the end of a ĥeavy meal.
Next i will try it with dairy free cream cheese substitute, dairy free whipped cream alternative and margerine for some friends who are allergic to milk. I already know gluten free cookies or a nut crust works for those who need that.
Brooke Homec
Yay... and Thank you for noting what you did different! I love hearing the substitutes that can be made!
Dallas
So delicious. Even a person changed their mind on pumpkin. Everyone loved it. So easy to make
Brooke Homec
oh yay! I love when that happens!😉