No-Bake Pumpkin Cheesecake Bars
No-Bake Pumpkin Cheesecake Bars
Recipe
It has a creamy pumpkin filling on a Biscoff cookie base. Drizzled with spiced caramel sauce.
It has a creamy pumpkin filling on a Biscoff cookie base. Drizzled with spiced caramel sauce.
Recipe
Biscoff cookies are lightly spiced and they pair perfectly with the pumpkin flavor in the cheesecake.
Biscoff cookies are lightly spiced and they pair perfectly with the pumpkin flavor in the cheesecake.
Recipe
Blend into fine crumbs, add melted butter, then press into an 8-inch square pan. Chill it in the fridge or freezer.
Blend into fine crumbs, add melted butter, then press into an 8-inch square pan. Chill it in the fridge or freezer.
In a large bowl, whip heavy cream into stiff peaks
In a large bowl, whip heavy cream into stiff peaks
In a separate bowl, beat cream cheese until smooth, then whisk in granulated and brown sugar.
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.
Add in pumpkin puree, spices, vanilla and salt and beat well.
Fold the whipped cream carefully through the cream cheese mixture.
Fold the whipped cream carefully through the cream cheese mixture.
Spread the mixture over the chilled cookie base.
Spread the mixture over the chilled cookie base.
Recipe
Use an offset spatula to smooth it out neatly. Refrigerate for at least 8 hours.
Use an offset spatula to smooth it out neatly. Refrigerate for at least 8 hours.
Recipe
Cut into 16 squares and serve with a dollop of whipped cream.
Cut into 16 squares and serve with a dollop of whipped cream.
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.
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.
Cheesecake bars