If you’re craving a smooth, creamy dessert that brings together fall’s best flavors without any baking, these No Bake Pumpkin Cheesecake Bars are your answer! Layers of spiced pumpkin and rich cream cheese sit on top of a buttery Biscoff cookie crust, making every bite absolutely irresistible.
What are No Bake Pumpkin Cheesecake Bars?
No bake pumpkin cheesecake bars are a layered dessert with a spiced pumpkin and cream cheese filling over a cookie crumb crust. With a base made from Biscoff cookies and pecans, this dessert has a sweet, caramelized flavor that pairs perfectly with the creamy, pumpkin-filled topping. The result is a smooth, satisfying bite that combines the warmth of fall spices with a slight crunch from the crust, making these bars an instant seasonal favorite!
What makes this recipe especially appealing is the lack of oven time, making it perfect for when you’re short on time or just want to keep things easy. With a few simple steps, the cheesecake layers set beautifully in the fridge, creating a chilled dessert that’s rich, creamy, and comforting. These bars are great for a cozy night in or as a make-ahead dessert for holiday get-togethers!
Ingredients You Need
Crust:
- Biscoff Cookie Crumbs – These give the crust a caramelized, slightly spiced base that’s perfect for fall flavors. Use a food processor to get the crumbs nice and fine.
- Whole Pecans – We add these to the crust for a touch of nutty richness that complements the Biscoff flavor beautifully. Pulse them with the cookies until well blended.
- Light Brown Sugar – This adds a bit of sweetness and helps the crust bind together. We love how it deepens the caramel notes.
- Cinnamon – Just a little bit of this spice enhances the warmth of the crust. Cinnamon is a perfect match for pumpkin.
- Sea Salt – A small amount of salt balances out the sweetness and makes the other flavors pop.
- Unsalted Butter – Melted butter is essential for a moist crust that holds together when sliced.
Filling:
- Cream Cheese – Room temperature cream cheese is the base of the smooth, creamy filling.
- Heavy Whipping Cream – This adds fluffiness to the filling and helps create a light, airy texture. Make sure it’s cold when you whip it.
- Powdered Sugar – Provides sweetness and a silky smooth consistency without graininess.
- Pure Vanilla Extract – Just a hint adds warmth and depth and balances the spices and sweetness in the filling.
- Sea Salt – Salt enhances the flavors of the other ingredients and keeps the filling from being too sweet.
- Pumpkin Puree – Real pumpkin puree brings an earthy, slightly sweet element. Make sure it’s plain, not pie-filling!
- Cinnamon – Brings warmth and coziness to the filling and complements the pumpkin.
- Nutmeg – Nutmeg adds a subtle spice with a hint of sweetness.
- Cloves – A little goes a long way here, adding depth and more fall flavor.
- Ginger – Brings a touch of warmth and spice, balancing the sweetness of the filling.
- Allspice – Adds a hint of spiciness that rounds out the pumpkin flavor.
Topping:
- Melted Biscoff Spread – Melting Biscoff spread makes it easily spreadable, creating a gorgeous topping with a sweet, spiced flavor that complements the pumpkin and cream cheese filling.
How to Make No Bake Pumpkin Cheesecake Bars
- Prepare the Crust. Add the Biscoff cookie crumbs, pecans, brown sugar, cinnamon, and sea salt to a food processor. Pulse until the mixture is fine and well-blended. Pour in the melted butter and pulse again until the crumbs become moist.
- Press and Chill. Firmly press the crust mixture into a prepared pan. Place in the fridge to chill and firm up.
- Make the Cheesecake Filling. Place the cream cheese in a large bowl and beat with a mixer. Once it’s smooth and fluffy, pour in the powdered sugar, salt, and vanilla extract and mix again. Then, add pumpkin puree, heavy cream, cinnamon, nutmeg, cloves, ginger, and allspice and mix a final time.
- Assemble the Layers. Spread the pumpkin cream cheese mixture evenly over the chilled crust. Smooth it with a spatula to create a flat, even layer, and return it to the refrigerator.
- Add the Topping. Melt the Biscoff in the microwave before pouring it over top of the cheesecake. Use a spatula or toothpick to gently swirl the spread for a decorative look.
- Chill the Bars. Refrigerate for several hours or until fully set. Then, top with sea salt, cut them into bars, and serve cold.
Variations
- Graham Crackers – Swap the Biscoff cookies for graham cracker crumbs.
- Chocolate Chips – Fold mini chocolate chips into the filling for a chocolatey twist.
- Maple Syrup – Add a touch of maple syrup to the filling for an extra hint of fall flavor.
- Whipped Cream – A dollop of whipped cream makes each bar feel a bit more indulgent.
- Ginger Snaps – Use ginger snap crumbs in place of Biscoff cookies for a spicier, festive crust.
- Nuts – Chopped pecans or walnuts add extra crunchy texture and nuttiness.
Can I Store Leftovers?
These bars stay fresh in the fridge for days and can even be frozen.
Refrigerate leftovers in an airtight container for up to 3 days.
Wrap the bars with plastic wrap and then aluminum foil and store them in the freezer for up to 3 months.
More Cheesecake Recipes
If you’re like us, and can’t get enough of cheesecake, you’ll want to check out more of our creamy, dreamy recipes!
No Bake Biscoff Upside Down Cheesecake
Cheesecake Fruit Tart with Shortbread Crust
No-Bake Pumpkin Cheesecake Bars Recipe
This no-bake pumpkin cheesecake bars recipe features a sweet, spiced Biscoff crust, a soft, pumpkin pie filling, and a Biscoff spread on top!
Servings: 9 bars
Equipment
- 1 (9×9 inch) Baking Pan
Ingredients
For the Crust:
- 2 1/3 cups Biscoff cookie crumbs
- 1/4 cup whole pecans
- 2 Tablespoons light brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 8 Tablespoons unsalted butter melted
For the Filling:
- 16 ounces cream cheese room temperature
- 1 1/4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon sea salt
- 1 cup pumpkin puree
- 1 cup heavy whipping cream cold
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice
For the Topping:
- 1/2 cup melted Biscoff spread
Instructions
Make the Crust:
- In a food processor, combine Biscoff cookie crumbs, pecans, brown sugar, cinnamon, and sea salt. Pulse until finely ground. Add melted butter and mix until the crumbs are moistened. Press the mixture into a lined 9×9-inch pan and refrigerate for 30 minutes.2 1/3 cups Biscoff cookie crumbs, 1/4 cup whole pecans, 2 Tablespoons light brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon sea salt, 8 Tablespoons unsalted butter
Prepare the Filling:
- In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and sea salt, mixing until well combined. Add pumpkin puree, heavy cream, cinnamon, nutmeg, cloves, ginger, and allspice into the cream cheese mixture. Beat on low speed until everything is combined. Slowly increase the speed to medium high and whip until medium-stiff peaks. Be careful not to over beat.16 ounces cream cheese, 1 1/4 cups powdered sugar, 2 teaspoons pure vanilla extract, 1/8 teaspoon sea salt, 1 cup pumpkin puree, 1 cup heavy whipping cream, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, 1/4 teaspoon ginger, 1/8 teaspoon allspice
- Add to the crust and refrigerate until set.
Add the Topping:
- Drizzle the melted Biscoff spread (melt for 15-30 seconds in the microwave, you just want it spreadable. Add it to on top of the pumpkin layer. Spread or you can use a spatula or toothpick to create a swirled design.1/2 cup melted Biscoff spread
Chill and Serve:
- Refrigerate for at least 4 hours, or until set. Sprinkle with sea salt, Cut into bars and serve chilled.
Nutrition
Serving: 1serving | Calories: 685kcal | Carbohydrates: 53g | Protein: 7g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 332mg | Potassium: 259mg | Fiber: 2g | Sugar: 37g | Vitamin A: 5638IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg