If autumn had a dessert spirit animal, it would absolutely be these No-Bake Pumpkin Cheesecake Bars. Creamy, dreamy pumpkin cheesecake on a luscious Biscoff-pecan crust, all layered up and drizzled with decadent melted Biscoff—without a single minute of oven time. This is everything you adore about pumpkin pie and cheesecake, made fuss-free for fall celebrations or any cozy night in.
Why You Should Make This Recipe
- Zero Baking Required: Forget about heating up the kitchen—your fridge does all the work while you kick back and enjoy autumn vibes.
- Rich, Creamy Texture: Every bite is smooth and velvety, thanks to the whipped filling and the hint of spice that tastes like fall in cheesecake form.
- Biscoff Cookie with a Twist: That signature cookie crunch and warm, spiced flavor in the crust is just so much better than graham crackers.
- Perfect for Entertaining: Slice into neat, shareable bars for holidays, parties, or a delightful make-ahead treat the whole crowd will rave about.
Ingredients & Substitutions
The magic of these No-Bake Pumpkin Cheesecake Bars lies in a handful of well-chosen ingredients, each bringing something wonderful to the table—whether it’s rich creaminess, a nutty undertone, or that unmistakable pumpkin warmth. Let’s see how they work and explore your options if you need to swap something out.
- Biscoff Cookie Crumbs: They make the base crave-worthy and pack in spiced sweetness. If needed, gingersnap or graham crackers can step in (just adjust the flavor profile).
- Pecans: These add an extra buttery, crunchy depth to the crust—leave them out if allergy is a concern, or use walnuts for a change.
- Light Brown Sugar: A little touch of caramel flavor and moisture for the crust. Dark brown sugar works too, but expect a deeper flavor.
- Cinnamon (in both crust & filling): The star spice—don’t skip this! Use pumpkin pie spice in a pinch.
- Sea Salt: Heightens flavors in both crust and filling. Kosher salt is a fine backup.
- Unsalted Butter: Binds the crust and brings richness. Salted butter works, just dial back added salt a touch.
- Cream Cheese: Absolute must for that luscious cheesecake filling. Full-fat is best for ultimate creaminess, but light works in a pinch.
- Powdered Sugar: Melds smoothly into the filling and makes it dreamy-sweet. Don’t substitute with granulated sugar.
- Pure Vanilla Extract: Just a splash makes the whole dessert extra cozy and aromatic.
- Pumpkin Puree: Provides all the autumn flavor and beautiful color. Make sure it’s 100% puree, not pumpkin pie filling.
- Heavy Whipping Cream: Whipped into the filling, it gives body and decadent lightness.
- Nutmeg, Cloves, Ginger & Allspice: This medley of spices amplifies that signature pumpkin pie flavor. Omit what you don’t love, or use a pumpkin pie spice blend.
- Melted Biscoff Spread: For swirling on top, it’s the ultimate show-stopping finish. Have to swap? Use gently melted nut butter or cookie butter.
How to Make No-Bake Pumpkin Cheesecake Bars
Step 1: Make the Spiced Biscoff-Pecan Crust
Pulse your Biscoff cookie crumbs, pecans, brown sugar, a sprinkle of cinnamon, and sea salt in a food processor until everything is delicately ground and smells heavenly. Next, pour in the melted butter and pulse again until your mixture has the consistency of wet sand—clumpy, fragrant, and ready to transform into crust. Press this into a prepared 9×9-inch pan, smoothing out the top with the back of a spoon, and pop it into the fridge for at least 30 minutes to set.
Step 2: Whip Up the Creamy Pumpkin Cheesecake Filling
In a large mixing bowl, beat room temperature cream cheese until it’s completely smooth (no lumps!). Blend in the powdered sugar, vanilla extract, and sea salt, then add that glorious pumpkin puree, heavy cream, and your warm spices—cinnamon, nutmeg, cloves, ginger, and allspice. Start on low speed to combine, then increase to medium-high and whip until the mixture is luscious and has medium-stiff peaks. This is the step that gives your No-Bake Pumpkin Cheesecake Bars their signature fluffiness and body, so don’t rush it, but be careful not to overbeat.
Step 3: Layer and Chill
Spoon the pumpkin cheesecake filling over your chilled crust, using a spatula to spread it into an even layer that hugs every corner of the pan. Next comes the best part—drizzle the gently melted Biscoff spread all over the pumpkin layer. Use a knife or toothpick to make beautiful swirls, swirling in love and a little artistry. Cover and chill for at least 4 hours (overnight is even better!) so everything firms up and the flavors meld.
Step 4: Serve and Enjoy
Just before serving, sprinkle a pinch of flaky sea salt for that contrast that makes every bite swoon-worthy. Use a sharp, clean knife to slice into bars, wipe the blade between cuts, and serve chilled. Watch those bars disappear—they never last long!
How to Serve No-Bake Pumpkin Cheesecake Bars
Garnishes
Try a dollop of whipped cream, a sprinkle of extra cinnamon, or a light dusting of nutmeg right before serving for visual flair and an added burst of cozy fragrance. Chopped toasted pecans or a drizzle of extra Biscoff spread also add texture and a decadent touch—especially delightful for fall parties!
Side Dishes
No-Bake Pumpkin Cheesecake Bars shine solo, but they play especially well with fresh apple slices or a tart cranberry compote on the side. For a lighter finish to a hearty meal, offer fresh berries or an herbal tea—spiced chai or cinnamon rooibos are both perfect picks for a seasonal twist.
Creative Ways to Present
For a beautiful dessert table, cut the bars into bite-sized squares and present them cupcake-style in festive paper liners. You can also layer the components in small parfait glasses for individual cheesecake cups, ideal for gatherings or chic, no-mess servings—everyone loves their own personal dessert!
Make Ahead and Storage
Storing Leftovers
Store leftover No-Bake Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. To keep the bars neatly layered, place parchment paper between each layer if you’re stacking them, and always serve them chilled for the best texture and flavor.
Freezing
You can absolutely freeze these bars if you want to get ahead for holiday gatherings or save a few for a rainy day craving. Place the sliced bars on a tray to freeze individually, then transfer to a freezer-safe container with parchment between layers. They’ll keep well for up to 2 months—just thaw overnight in the fridge before serving.
Reheating
These bars are meant to be eaten cold and creamy, so there’s no reheating required (or recommended!). If you’ve just taken them from the freezer, let them thaw in the fridge or at room temperature for about 30 minutes to restore their silky, luscious texture—no oven or microwave needed.
FAQs
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Can I make No-Bake Pumpkin Cheesecake Bars ahead of time for a party?
Absolutely! These bars are actually even better when chilled overnight, making them the perfect make-ahead dessert for gatherings. Just keep them covered in the fridge until you’re ready to slice and serve, and they’ll hold their shape beautifully.
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What can I use instead of Biscoff cookies for the crust?
Gingersnap cookies or classic graham crackers work well as substitutes if you can’t find Biscoff. Both options pair nicely with the spiced pumpkin cheesecake, but if you love the flavor of Biscoff, stick with it for a uniquely special crust.
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How do I get clean, neat edges when cutting the bars?
For picture-perfect slices, chill the bars thoroughly. Use a sharp, hot knife (dip it in hot water, then dry it off) and wipe the blade clean between cuts—this helps achieve tidy, bakery-style edges every time.
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Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use 100% pure pumpkin puree for these No-Bake Pumpkin Cheesecake Bars. Pumpkin pie filling is pre-sweetened and spiced, which could throw off the balance and sweetness of your cheesecake layer.
Final Thoughts
If you’re looking for a dessert that guarantees rave reviews and minimal effort, these No-Bake Pumpkin Cheesecake Bars are truly a must-try. They’re the irresistible taste of pumpkin, cheesecake, and Biscoff in every bite—so creamy, so cozy, and so downright delicious. I hope you’ll fall in love and make them a new seasonal tradition in your kitchen!
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
Description
Delicious and creamy No-Bake Pumpkin Cheesecake Bars with a Biscoff cookie crust and a rich pumpkin filling, topped with a swirl of Biscoff spread. These bars are perfect for fall and holiday gatherings!
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 combined. 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 or create a swirled design.
- Chill and Serve: Refrigerate for at least 4 hours, sprinkle with sea salt, cut into bars, and serve chilled.
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 23g
- Sodium: 270mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
