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image of no bake pumpkin cheesecake bars that have been cut into squares and topped with whipped cream
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5 from 8 ratings

No Bake Pumpkin Cheesecake Bars

These no bake pumpkin cheesecake bars are absolutely delicious! They're so easy to make and taste just like Fall.
Prep Time15 minutes
Additional Time8 hours
Total Time8 hours 55 minutes
Course: Brownies & Bars
Cuisine: American
Servings: 16
Calories: 331kcal
Author: Chelsey White

Ingredients

Biscoff Cookie Crust

  • 1 1/2 cups Biscoff or Gingersnap cookie crumbs, about 20 Biscoff cookies 160g
  • 1/4 cup salted butter, melted 56g

Pumpkin Cheesecake Filling

  • 1 cup or 8 oz. full fat cream cheese, room temperature
  • 3/4 cup canned pumpkin puree 180g
  • 2 tsp pumpkin pie spice 6g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 1/2 tsp fine salt 3g
  • 1 squirt orange gel food coloring - optional
  • 1 cup powdered sugar 125g
  • 1 cup heavy whipping cream, room temperature 240g
  • 1/4 cup powdered sugar 30g

Instructions

Biscoff Cookie Crust

  • Line and grease an 8-inch x 8-inch square baking pan with parchment paper. I like to use unpainted metal binder clips to keep my parchment paper in place.
  • Place 1 1/2 cups of Biscoff cookie crumbs and 1/4 cup of melted butter into a medium bowl. Mix until the ingredients are fully combined, and the cookie crumbs look moist.
  • Pour the cookie mixture into the prepared pan. Use the bottom of a measuring cup or glass with a flat bottom to press down firmly and create a compact, even crust.
  • Pop the pan into the freezer to let the crust cool and firm up.

Pumpkin Cheesecake Filling

  • While the cookie crust chills, make the pumpkin cheesecake filling.
  • Place 1 cup of room temperature cream cheese in a medium sized bowl. Beat with a hand mixer or stand mixer with a whisk attachment on a medium-high speed for 1 minute, until creamy and smooth. This helps incorporate air into the cream cheese, which will help it set better.
  • Scoop 3/4 of a cup of canned pumpkin puree onto a few paper towels and pat it to absorb some of the moisture. This might sound odd but it helps the cheesecake bars set more firmly.
  • Add the pumpkin puree, 2 tsp of pumpkin pie spice, 1 tsp vanilla, 1/2 tsp of salt, and a squirt of orange gel food coloring (optional). Mix on a medium-low speed until combined.
  • Then mix in 1 cup of powdered sugar on a low speed, Scrape the sides of the bowl with a rubber spatula as needed.
  • Next, we make the whipped cream. If you don't want to make it from scratch, you can use 2 cups of cool whip in its place. Pour 1 cup of heavy cream and 1/4 cup of powdered sugar into the bowl of a stand mixer or a large bowl. Beat on high for 1-2 minutes, or until you start to see texture in the cream, and it reaches medium peaks. It should be able to hold its shape when the beater is lifted.
  • Use a rubber spatula to fold the whipped cream into the mixture. Be careful to fold just until combined so that you don't deflate the mixture.
  • Pour the cheesecake filling on top of the chilled cookie crust. Smooth it out using rubber spatula or offset spatula.
  • Cover the container in plastic wrap, then chill the bars in the fridge for at least 8 hours, or preferably overnight to set.
  • Then cut the fully chilled bars with a sharp, warm knife. Clean the knife after each cut to get perfect squares.
  • Top each square with a swirl of whipped cream and dusting of pumpkin pie spice. I like to top them with a swirl of my stabilized whipped cream that's piped with an open star piping tip like a Wilton 1M.
  • Leftover bars can be stored in the fridge for up to 5 days in an airtight container. I recommend waiting to top them with whipped cream until just before you serve them.

Notes

Making These No Bake Pumpkin Cheesecake Bars in Advance

These Biscoff cheesecake bars keep in the fridge for up to 5 days. Store them in an airtight container to keep them fresh. Wait to top them with whipped cream until right before you plan to eat them.
You can also freeze these bars for up to two months! Freeze the bars on a sheet pan until they're firm to the touch, then wrap them in a layer of plastic wrap and then foil.
When you want to enjoy the bars, place the bars in the fridge overnight, then unwrap and enjoy the following day.

How to Make the Best No Bake Pumpkin Cheesecake Bars

  • Use cream cheese that is at room temperature. If you forget to set it out ahead of time, cut the blocks into smaller squares and heat them in the microwave in 10 second intervals until they reach room temperature.
  • Beat the cream cheese on a low speed until it's smooth and creamy before adding the other ingredients. This helps to prevent any lumps from forming in the cheesecake batter.
  • Use a warm, sharp knife to get clean slices! Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut, wiping the blade completely clean each time.
  • If you want to make this recipe in a 9 x 13-inch pan, you can double the recipe.
  • Add a swirl of whipped cream and dusting of pumpkin pie spice to each square to give it a beautiful, finished look.

Nutrition

Serving: 1 | Calories: 331kcal | Carbohydrates: 35g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 46mg | Sodium: 260mg | Fiber: 1g | Sugar: 20g