These no-bake pumpkin cheesecake bars have a buttery Biscoff cookie crust and a creamy, lightly spiced pumpkin filling. They’re finished with whipped cream and an optional drizzle of spiced caramel sauce.
There’s no oven involved, and they’re a great dessert to make ahead for Thanksgiving or any fall gathering. The filling needs a good overnight chill to set properly, so you can have everything ready well before serving.
About these pumpkin cheesecake bars
The filling is made with cream cheese, pumpkin puree, brown sugar, warm spices and whipped cream. It’s creamy but lighter than a traditional baked cheesecake, with just enough pumpkin and spice coming through.
I love using Biscoff cookies for the crust. They’re a Belgian speculoos-style cookie with a caramelized, lightly spiced flavor that works beautifully with pumpkin. They also make a really easy no-bake crust.
There’s no gelatin in this recipe. Instead, block-style cream cheese and softly folded whipped cream give the cheesecake its structure. It does need plenty of time in the fridge to firm up before slicing. If you’re loving pumpkin season right now, check out my other pumpkin recipes! I have pumpkin donuts, pumpkin sticky buns and pumpkin pie with graham crust bars just to name a few!
What you’ll need for this recipe:
How to make no-bake pumpkin cheesecake bars
- Line an 8-inch square pan with parchment paper, leaving enough overhang to lift the cheesecake out later.
- Crush the Biscoff cookies into fine crumbs and mix with the melted butter.
- Tip the crumbs into the prepared pan and press them firmly into an even layer. I like using the bottom of a flat glass for this. Freeze for 10 minutes while you prepare the filling.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Set aside.
- Beat the softened cream cheese until completely smooth, then beat in both sugars. Add the pumpkin puree, pumpkin spice, vanilla and salt, mixing until combined.
- Gently fold half the whipped cream into the pumpkin mixture, followed by the remaining cream. Spread the filling evenly over the chilled cookie crust.
- Cover and refrigerate for at least 8 hours, preferably overnight, until firm enough to slice.
- Slice and serve. Lift the cheesecake from the pan using the parchment paper. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts. Finish with whipped cream and a drizzle of spiced caramel sauce, if you like.
Recipe notes
Give the cheesecake enough time to set. This is particularly important because the filling doesn’t contain gelatin. I recommend making it the day before you plan to serve it.
Use thick pumpkin puree. Homemade puree can contain more water than canned pumpkin. If yours seems particularly wet, drain it through a fine-mesh sieve lined with cheesecloth before using.
Don’t overmix the whipped cream. Fold it gently into the pumpkin mixture rather than beating it in. This helps retain the airy texture of the filling.
For neat slices, use a large, sharp knife and wipe it clean between each cut. You can also briefly chill the cheesecake in the freezer before slicing if it has softened.
Variations
- Gingersnap crust: Replace the Biscoff cookies with gingersnaps for a stronger ginger flavor.
- Graham cracker crust: Use finely crushed graham crackers instead of Biscoff cookies.
- Extra caramel: Drizzle spiced caramel sauce over the individual bars just before serving.
- Individual cheesecakes: Divide the crust and filling between small dessert glasses instead of making bars.
Storage and freezing
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the cheesecake for up to 3 months. I recommend freezing it without the whipped cream or caramel topping. Wrap it well to prevent freezer burn, then thaw it overnight in the refrigerator before serving.
Related recipes
If you love pumpkin baking, here are a few more recipes to try:
No-Bake Pumpkin Cheesecake Bars
Ingredients
Base
- 200 g Biscoff cookies around 26 cookies*
- 85 g butter melted
Cheesecake base
- 240 g heavy cream cold
- 450 g cream cheese block-style, room temperature
- 100 g soft brown sugar
- 50 g granulated sugar
- 2 teaspoon pumpkin spice**
- 220 g pumpkin puree
- 1 1/2 teaspoon vanilla paste
- 1/4 teaspoon salt
Topping
- Whipped cream
- Spiced caramel sauce
Instructions
The crust
- Line an 8-inch square pan with parchment paper, leaving an overhang on two sides to make lifting the cheesecake out easier.
- Add the Biscoff cookies to a food processor and blend into fine crumbs. Pour in the melted butter and pulse until combined.
- Press the crumb mixture firmly and evenly into the prepared pan using the bottom of a glass or an offset spatula.
- Place in the freezer for 10 minutes while preparing the filling.
The filling
- In a medium bowl, whip the cold heavy cream on medium speed until stiff peaks form. Set aside.
- In a large bowl, beat the softened cream cheese until completely smooth. Add both sugars and beat until creamy.
- Add the pumpkin puree, pumpkin pie spice, vanilla and salt. Beat until smooth and well combined.
- Using a rubber spatula, gently fold in half the whipped cream. Fold in the remaining cream until evenly incorporated.
- Spoon the filling over the chilled crust and smooth the top with an offset spatula.
- Cover and refrigerate for at least 8 hours, preferably overnight, until set.
Serving
- Lift the cheesecake from the pan using the parchment paper. Slice into 16 squares with a sharp knife, wiping the blade between cuts.
- Serve with a dollop of whipped cream and a drizzle of spiced caramel sauce,
Notes
-
1¼ teaspoons ground cinnamon
-
¼ teaspoon ground nutmeg
-
¼ teaspoon ground ginger
-
⅛ teaspoon ground allspice
-
⅛ teaspoon ground cloves
