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
Units
Scale
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
