Description
These No-Bake Pumpkin Cheesecake Bars are a heavenly fall dessert featuring a crunchy biscoff cookie crust topped with a smooth, spiced pumpkin cheesecake filling. With a luscious whipped cream topping and easy to prepare without any baking, these bars are perfect for festive gatherings or cozy nights in.
Ingredients
Crust
- 230 g biscoff cookies (about 29 cookies)
- 1/4 teaspoon salt
- 115 g unsalted butter (melted)
Pumpkin Cheesecake Filling
- 500 g cream cheese (softened to room temperature, about 2 bricks)
- 425 g pure pumpkin puree (1 can)
- 100 g powdered sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 200 g whipping cream
Whipped Cream Topping
- 100 g whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Biscoff Crust: Line a 9×9 inch square pan with parchment paper. Crush the biscoff cookies finely using a rolling pin or food processor. In a medium bowl, combine the crushed cookies with salt and melted butter, mixing until fully saturated. Press the crumb mixture evenly into the pan, especially into the corners, then chill in the refrigerator while preparing the filling.
- Whip Cream for Filling: In a medium bowl, use an electric mixer to beat 200 g of whipping cream until stiff peaks form. Set aside carefully to maintain volume.
- Make Pumpkin Cheesecake Mixture: In a large bowl, beat softened cream cheese until smooth and creamy. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract; beat until fully combined and smooth.
- Combine Whipped Cream and Cheesecake Mixture: Gently fold the whipped cream into the pumpkin mixture with a spatula until no streaks remain, maintaining the fluffy texture.
- Assemble Cheesecake Bars: Pour the cheesecake filling over the chilled crust in the pan. Use an offset spatula to spread evenly and press into corners. Cover and refrigerate overnight or up to 24 hours to allow the cheesecake to set firmly.
- Prepare Whipped Cream Topping: In a small bowl, beat 100 g whipping cream with powdered sugar and vanilla extract until stiff peaks form. Transfer to a piping bag with a closed star tip.
- Slice and Serve: Run an offset spatula around the edges to loosen the cheesecake from the pan. Lift it out by the parchment paper overhang and cut into 9 equal squares. Pipe whipped cream swirls on each bar and optionally garnish with a light dusting of pumpkin pie spice and a sprig of thyme.
Notes
- To make your own pumpkin pie spice, combine 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, and a pinch of cloves.
- Ensure cream cheese is at room temperature for a smoother mixture without lumps.
- Longer chilling time improves firmness; for best results, chill up to 24 hours.
- Use parchment paper with overhang for easy removal of bars from pan.
- Garnishing with thyme is optional but adds a lovely herbal contrast to the sweet pumpkin flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
