If you’re craving fall flavors and creamy indulgence, these No-Bake Pumpkin Cheesecake Bars were practically made for you! With a luscious spiced pumpkin cheesecake layer atop a buttery Biscoff-pecan crust and finished with a swoosh of melty cookie butter, they’re the ultimate crowd-pleaser—no oven required.
Why You Should Make This Recipe
- No Oven, No Problem: No-bake means you can whip up dessert without ever heating up your kitchen—hello, easy entertaining!
- The Dreamiest Fall Flavors: Each bite is rich with pumpkin spice and finished with an irresistible Biscoff-cookie base—autumn coziness in dessert form.
- Creamy, Cloud-Like Texture: That silky, whipped cheesecake filling is pure heaven—light, airy, and melt-in-your-mouth delicious.
- Make-Ahead Magic: These bars set up perfectly in the fridge, making them a stress-free pick for holidays, parties, and make-ahead treats.
Ingredients & Substitutions
You’ll love how a handful of cozy, pantry-staple ingredients come together so easily; each one does its part to build flavor and create that signature light-yet-rich texture for these dreamy No-Bake Pumpkin Cheesecake Bars.
- Biscoff Cookie Crumbs: These cookies add a warm caramelized base; graham crackers work in a pinch for a milder flavor.
- Whole Pecans: Just a handful gives the crust a nutty richness—walnuts or almonds are great swaps if you prefer.
- Light Brown Sugar: The hint of molasses brings added depth and sweetness to your crust.
- Cinnamon, Nutmeg, Ginger, Cloves, Allspice: This cozy spice medley infuses both the crust and filling with unmistakable autumn warmth.
- Unsalted Butter: Melted butter binds your crust and delivers that irresistibly rich, crumbly texture.
- Cream Cheese: Softened cream cheese is the creamy backbone of the filling—use full-fat for best results.
- Powdered Sugar: This keeps the filling smooth and sweet, dissolving quickly into that cloud-like cheesecake layer.
- Pure Vanilla Extract: A dash lifts all the flavors, making everything taste homemade and special.
- Sea Salt: Don’t skip it—a little salt sharpens flavor and balances the sweetness perfectly.
- Pumpkin Puree: The star of the show! Go for canned puree, not pumpkin pie mix, for a pure pumpkin flavor.
- Heavy Whipping Cream: Whipped in, it makes the filling airy and light as mousse.
- Biscoff Spread (for topping): Melt this cookie butter into a dreamy swirl on top, or use another cookie butter for a different twist.
How to Make No-Bake Pumpkin Cheesecake Bars
Step 1: Mix Up the Buttery Biscoff-Pecan Crust
Start by blitzing the Biscoff cookie crumbs, pecans, brown sugar, cinnamon, and a pinch of salt in your food processor until they’re finely ground. Slowly pour in the melted butter and pulse once more—you’re aiming for a texture like wet sand. Dump the crust mixture into a lined 9×9-inch pan, spreading it into an even layer, and press it down firmly so it sticks together. Pop it in the fridge to chill while you prep the filling; this gives you that perfectly firm, sliceable base.
Step 2: Create the Silky Pumpkin Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until completely smooth—this is the secret behind a lump-free filling! Add in the powdered sugar, vanilla, and sea salt and give it another good mix. Next, fold in the pumpkin puree, then splash in the cold heavy cream and all of those magical autumn spices. Whip on low at first to combine, then increase to medium-high until you get pretty firm, fluffy peaks—but don’t overbeat or it could lose that velvety texture.
Step 3: Assemble and Chill for Dreamy Layers
Scoop the pumpkin cheesecake filling onto your chilled crust and gently smooth it out with a spatula. Make sure to get the filling right into the corners and create a gorgeous, even top. Tuck the whole pan back into the fridge and let it set for at least 4 hours (overnight is even better!) so each slice holds its shape when cut.
Step 4: Swirl on the Biscoff Topping
Just before serving, melt the Biscoff spread in the microwave for 15–30 seconds until pourable. Drizzle it over the set pumpkin cheesecake layer and use a spatula, spoon, or even a toothpick to create beautiful swirls all across the top—this is where you can get a little artistic! A sprinkle of flaky sea salt on top is the chef’s kiss.
Step 5: Slice and Serve Chilled
Once everything is chilled and looking swoon-worthy, lift the bars out of the pan using the parchment. Slice into neat squares with a sharp knife. Each creamy, swirly bar is ready to wow at your next gathering—or just enjoy them in your favorite cozy nook!
How to Serve No-Bake Pumpkin Cheesecake Bars
Garnishes
For an extra-special finish, crown your No-Bake Pumpkin Cheesecake Bars with a whiff of whipped cream, a pinch of cinnamon, or some chopped candied pecans. Try scattering a few extra Biscoff crumbs or a fine dusting of nutmeg on top just before serving for a café-style touch.
Side Dishes
These bars are a standout dessert, but they play beautifully alongside spiced apple cider, a frothy latte, or a scoop of vanilla bean ice cream. If you’re hosting brunch or a fall potluck, let these pumpkin cheesecake bars follow a savory quiche or hearty salad for a seasonal sweet finish.
Creative Ways to Present
Showcase your No-Bake Pumpkin Cheesecake Bars on a rustic wooden platter or arrange them in cupcake liners for a festive, grab-and-go dessert bar. For a show-stopping look, slice them small and serve in trifle glasses layered with extra whipped cream, or top each bar with an edible flower for a chic, modern twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover No-Bake Pumpkin Cheesecake Bars in an airtight container and keep them chilled in the refrigerator. They’ll stay perfectly creamy and fresh for up to five days—if you don’t devour them all before then!
Freezing
Yes, you absolutely can freeze these bars! Arrange them in a single layer (or with parchment between bars) in an airtight container. Freeze for up to two months, then thaw in the fridge overnight before serving for a ready-made treat any time a pumpkin craving strikes.
Reheating
Since these No-Bake Pumpkin Cheesecake Bars are meant to be enjoyed chilled, you don’t need to reheat them—just slice, serve, and savor! If they’ve been frozen, let them thaw slowly in the fridge so the filling stays smooth and creamy.
FAQs
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Can I use graham crackers instead of Biscoff cookies for the crust?
Absolutely! Graham crackers make a perfectly delicious base if you can’t find Biscoff cookies. The flavor will be slightly milder but still wonderful—add an extra pinch of cinnamon for more warmth.
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How do I make sure my cheesecake layer sets properly?
Make sure to whip the filling until you get medium-stiff peaks, and be patient with the chilling time—at least four hours in the fridge (or overnight) is ideal for bars that slice cleanly and hold their shape.
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Can I make No-Bake Pumpkin Cheesecake Bars ahead for a party?
Definitely! These bars are tailor-made for making in advance. Just assemble the night before, cover tightly, and they’ll be ready to slice and serve right from the fridge the next day.
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Should I use canned pumpkin or fresh pumpkin puree?
Canned pumpkin puree is the way to go here for consistent texture and flavor. If you do use homemade puree, be sure to drain it well so the filling doesn’t turn out watery.
Final Thoughts
There’s nothing like digging into a chilled square of No-Bake Pumpkin Cheesecake Bars and savoring that mix of creamy pumpkin spice and buttery crunch. Whether you’re serving these for a holiday dessert table or a cozy night in, you’ll fall in love with every bite. Invite your favorite people, make a batch, and enjoy a taste of autumn magic—no baking required!
Print
No-Bake Pumpkin Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Total Time: 5 hours 20 minutes
- Yield: 9 bars 1x
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
Description
Delicious and creamy No-Bake Pumpkin Cheesecake Bars with a Biscoff cookie crust and a layer of spiced pumpkin filling topped with a swirl of Biscoff spread. These bars are perfect for fall gatherings or as a festive dessert.
Ingredients
For the Crust:
- 2 1/3 cups Biscoff cookie crumbs
- 1/4 cup whole pecans
- 2 Tablespoons light brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 8 Tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon sea salt
- 1 cup pumpkin puree
- 1 cup heavy whipping cream, cold
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice
For the Topping:
- 1/2 cup melted Biscoff spread
Instructions
- Make the Crust: In a food processor, combine Biscoff cookie crumbs, pecans, brown sugar, cinnamon, and sea salt. Pulse until finely ground. Add melted butter and mix until the crumbs are moistened. Press the mixture into a lined 9×9-inch pan and refrigerate for 30 minutes.
- Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and sea salt, mixing until well combined. Add pumpkin puree, heavy cream, cinnamon, nutmeg, cloves, ginger, and allspice into the cream cheese mixture. Beat on low speed until everything is combined. Slowly increase the speed to medium high and whip until medium-stiff peaks. Be careful not to overbeat.
- Add to the crust and refrigerate until set.
- Add the Topping: Drizzle the melted Biscoff spread on top of the pumpkin layer. Spread it using a spatula or toothpick to create a swirled design.
- Chill and Serve: Refrigerate for at least 4 hours, or until set. Sprinkle with sea salt, cut into bars, and serve chilled.
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 22g
- Sodium: 270mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
