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a close up of a square of no bake pumpkin cheesecake bars on a baking sheet.

No Bake Pumpkin Cheesecake Bars

Brooke Homec
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 table.
5 from 16 votes
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Prep Time 20 minutes
chill time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 16
Calories 307 kcal

Ingredients
 

Biscoff Crust

  • 2 cups (473.18 g) biscoff cookies 1 sleeve or 32 cookies
  • 6 tablespoon butter melted and cooled
  • pinch of salt

Pumpkin Cheesecake

  • 16 oz (453.59 g) cream cheese softened
  • ½ cup (100 g) granulated sugar
  • ¼ cup (55 g) brown sugar
  • 1 cup (245 g) pumpkin puree
  • 1½ teaspoon (1.5 teaspoon) vanilla
  • ¼ teaspoon (0.25 teaspoon) salt
  • 2 teaspoon pumpkin pie spice
  • 1 cup (236.59 ml) 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.

Notes

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.
Store leftovers in an airtight container in the fridge for up to 5 days. 
 

Nutrition

Calories: 307kcalCarbohydrates: 25gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 57mgSodium: 165mgPotassium: 91mgFiber: 0.5gSugar: 12gVitamin A: 3114IUVitamin C: 1mgCalcium: 47mgIron: 0.3mg
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