No-Bake Pumpkin Cheesecake Bars

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Recipe from Two Peas and Their Pod

No-Bake Pumpkin Cheesecake Bars have a buttery brown butter Biscoff crust and a creamy, fluffy pumpkin cheesecake filling. Finished with whipped cream, salted caramel, and cookie crumbs, they're an easy fall dessert that is perfect for Thanksgiving and holiday gatherings!

Prep Time25

Cook Time0

Chill Time6

Total Time6 25

Course: Dessert

Cuisine: American

Keyword: cheesecake, no-bake pumpkin cheesecake bars, pumpkin, pumpkin cheesecake

Servings:

Calories: 300kcal

Ingredients

For the Crust:

2 cups Biscoff cookie crumbs
7 tablespoons unsalted butter
1/4 teaspoon salt

For the Filling:

16 ounces full-fat cream cheese, softened
1 cup pumpkin purée
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3/4 cup heavy whipping cream

For the Garnish:

Extra whipped cream
Salted caramel sauce
Biscoff cookie crumbs

Instructions

Prepare the Pan. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Brown the butter. In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter is golden brown and smells nutty, about 5 to 7 minutes. Remove from the heat and let cool slightly.
Make the crust. In a medium bowl, combine the Biscoff cookie crumbs and salt. Pour in the brown butter and stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan. Freeze while you make the filling.
Make the cheesecake pumpkin mixture. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese, granulated sugar, and brown sugar until smooth and creamy. Add the pumpkin, vanilla, pumpkin pie spice, and salt. Beat until smooth, scraping down the sides of the bowl as needed.
Make the whipped cream. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until combined.
Assemble the bars. Spread the filling evenly over the chilled crust and smooth the top.
Chill. Cover and refrigerate for at least 6 hours, or preferably overnight, until firm.
Garnish and Serve. Use the parchment paper to lift the cheesecake from the pan. Cut into bars and top each bar with extra whipped cream, a drizzle of salted caramel sauce, and Biscoff cookie crumbs, if desired.
Store: Store the cheesecake bars covered in the refrigerator for up to 4 days. The bars can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.

Notes

Use full-fat, brick-style cream cheese for the best texture.
Make sure the cream cheese is softened to room temperature before mixing.
Use pure pumpkin purée, not pumpkin pie filling.
Chill for at least 6 hours, preferably overnight, to ensure the bars are fully set.
For clean slices, use a sharp knife and wipe it clean between cuts.
Add whipped cream, caramel sauce, and Biscoff crumbs just before serving.
Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition