No-Bake Pumpkin Cheesecake Bars

No-Bake Pumpkin Cheesecake Bars

Super creamy and perfectly spiced, these no-bake pumpkin cheesecake bars are an easy fall-inspired treat.

It has a creamy pumpkin filling on a Biscoff cookie base. Drizzled with a dollop of spiced caramel sauce.

Biscoff cookies are lightly spiced and they pair perfectly with the pumpkin flavor in the cheesecake.

Blend into fine crumbs, add melted butter, then press into an 8-inch square pan. Chill it in the fridge or freezer.

In small bowl, let powdered gelatine and cold water bloom. Let it melt over low heat. In a larger bowl, whip heavy cream into stiff peaks

In a separate bowl, beat cream cheese until smooth, then whisk in granulated and brown sugar.

Add in pumpkin puree, spices, vanilla and salt and beat well.

Fold the whipped cream carefully through the cream cheese mixture. Fold in the melted gelatine.

Spread the mixture over the chilled cookie base.

Use an offset spatula to smooth it out neatly. Refrigerate for at least 8 hours.

Cut into 16 squares and serve with a dollop of whipped cream.

It's also delicious served with spiced caramel sauce. See the link for the caramel sauce recipe.

The cheesecake bars can be stored for up to 4 days in the fridge. It's so creamy and delicious! See the link for the full recipe.