These no-bake pumpkin cheesecake bars are made with a crunchy biscoff crust and creamy pumpkin cheesecake. It's the perfect autumnal no-bake dessert that's easy to make!
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Notes from the baker
I've made many cheesecakes in my lifetime but I think no-bake cheesecakes are my favourite kinds to make and eat. They tend to be lighter in texture rather than a denser baked cheesecake and you don't have to worry about them cracking after baking.
These no-bake pumpkin cheesecake bars are perfectly spiced and delicious even if you aren't a huge fan of pumpkin (they're not overly pumpkin-y). These would be such a cute dessert to bring to a holiday party or serve after Thanksgiving dinner. They're amazing for when you want a cozy Fall-themed treat but don't want to bake anything.
Why you'll love this recipe
- Light and airy pumpkin cheesecake. These pumpkin cheesecake bars have the creamiest texture without the use of any eggs. They also use a whole can of pumpkin puree so you don't need to figure out what to do with the leftovers!
- Crunchy biscoff crust. The spiced biscoff crust adds so much flavour to the cheesecake and complements the pumpkin flavour.
- No-bake and easy-to-make recipe. These pumpkin cheesecake bars set in the fridge. No gelatin, no eggs, and no oven needed.
Tools
- Electric hand mixer - A hand mixer is essential whenever I need to make whipped cream or mix cream cheese. It's so much faster and more convenient with a hand mixer.
- 9x9" square pan - This recipe is scaled for a 9x9" pan with walls that are at least 2" tall. You can also make this recipe in a 10" round springform pan for a classic round cheesecake shape.
- Piping bag (optional) - You'll need a piping bag if you want to pipe whipped cream on top of the cheesecake bars.
- Piping tip (optional) - I used a Wilton 2D piping tip (large closed star piping tip) for my whipped cream rosettes.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Biscoff cookies - These beloved spiced cookies are perfect for cheesecake crusts and they go especially well with the pumpkin flavour of this cheesecake. I used the Lotus brand of biscoff cookies but you could also use speculoos, gingersnaps, or any similar crunchy spiced cookies.
- Salt
- Unsalted butter - Melted butter will hold the crust together and allow the crust to set firmly when chilled in the fridge.
- Cream cheese - This should be softened to room temperature otherwise it will be difficult to mix and the cheesecake batter can become lumpy with chunks of cold cream cheese. Use cream cheese that comes in bricks, not spreadable cream cheese that comes in tubs.
- Pure pumpkin puree - Use canned pure pumpkin puree that is 100% pumpkin, not pumpkin pie filling which contains sweetener and many other ingredients. Pure pumpkin puree is simply cooked and mashed pumpkin with nothing else.
- Powdered sugar
- Pumpkin pie spice - Pumpkin pie spice is a blend of spices that is used for pumpkin pie. You can buy it pre-mixed and labelled as pumpkin pie spice or you can make your own spice mix with ground cinnamon, ginger, nutmeg, cardamom, and cloves. See the recipe notes for measurements.
- Vanilla extract
- Whipping cream - Whipped cream is what gives this no-bake cheesecake the airy texture and helps the cheesecake set firmly when chilled.
How to make no-bake pumpkin cheesecake bars
Make the biscoff crust
Prep: Line a 9x9" square pan with parchment paper and set aside.
Crumb mixture: Place the biscoff cookies in a ziploc bag and whack them with a rolling pin until they're finely crushed. You can also whiz them in a food processor. Transfer the crumbs to a medium bowl and stir in the salt. Add the melted butter and mix until the crumbs are saturated.
Press into pan: Transfer the crumb mixture to your lined pan. Spread the mixture out and use a spatula or the flat bottom of a measuring cup to press the mixture into a flat, even layer. Be sure to press it into the corners of the pan. Let the pan chill in the fridge while you prepare the filling.
Make the pumpkin cheesecake
Whip cream: In a medium mixing bowl, add the whipping cream. Use an electric hand mixer to beat on medium speed until it becomes stiff peaks. Set aside.
Mix: In a separate large mixing bowl, add the softened cream cheese. Use the same hand mixer to beat until very creamy. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until creamy and smooth.
Combine: Add the whipped cream to the cream cheese mixture and fold together with a spatula until no streaks remain.
Fill pan: Pour the cheesecake batter into your pan on top of the crust. Use an offset spatula to push the batter into the corners and sides of the pan and smooth the top into a flat layer. Cover and chill the cheesecake in the fridge overnight or for 24 hours. The longer you let it chill, the firmer the cheesecake will set.
Make the whipped cream topping
Whip cream: In a small bowl, add whipping cream, powdered sugar, and vanilla extract. Use a hand mixer or handheld milk frother to beat until it becomes stiff peaks. Transfer the whipped cream to a piping bag fitted with a closed star piping tip.
Slice: Run an offset spatula along any sides of the cheesecake that may be directly touching the pan. Lift the entire cheesecake out of the pan by the parchment paper overhangs. Cut into 9 squares.
Garnish: Pipe a swirl of whipped cream on top of each cheesecake bar. Garnish with a dust of pumpkin pie spice and a sprig of thyme (optional).
Storage
These no-bake pumpkin cheesecake bars can be stored in an airtight container in the fridge for up to 3 days.
Leftovers can be frozen in an airtight container for up to 1 month. Thaw in the fridge overnight before eating.
More cheesecake recipes to try
- Mini Biscoff Cheesecakes (no-bake)
- Apple Crumble Cheesecake
- Biscoff Cheesecake
- Blueberry Crumble Cheesecake
Recipe
No-Bake Pumpkin Cheesecake Bars
Equipment
- 1 piping bag, optional
- 1 piping tip, optional
Ingredients
Biscoff Crust
- 230 g biscoff cookies, about 29 cookies
- ¼ teaspoon salt
- 115 g unsalted butter, melted
Pumpkin Cheesecake
- 500 g cream cheese, softened to room temperature (2 bricks)
- 425 g pure pumpkin puree, (1 can)
- 100 g powdered sugar
- 1 tablespoon pumpkin pie spice, see notes to mix your own
- 2 teaspoons vanilla extract
- 200 g whipping cream
Whipped Cream Topping
- 100 g whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
Biscoff Crust
- Prep: Line a 9x9" square pan with parchment paper and set aside.
- Crumb mixture: Place the biscoff cookies in a ziploc bag and whack them with a rolling pin until they're finely crushed. You can also whiz them in a food processor. Transfer the crumbs to a medium bowl and stir in the salt. Add the melted butter and mix until the crumbs are saturated.
- Press into pan: Transfer the crumb mixture to your lined pan. Spread the mixture out and use a spatula or the flat bottom of a measuring cup to press the mixture into a flat, even layer. Be sure to press it into the corners of the pan. Let the pan chill in the fridge while you prepare the filling.
Pumpkin Cheesecake
- Whip cream: In a medium mixing bowl, add the whipping cream. Use an electric hand mixer to beat on medium speed until it becomes stiff peaks. Set aside.
- Mix: In a separate large mixing bowl, add the softened cream cheese. Use the same hand mixer to beat until very creamy. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until creamy and smooth.
- Combine: Add the whipped cream to the cream cheese mixture and fold together with a spatula until no streaks remain.
- Fill pan: Pour the cheesecake batter into your pan on top of the crust. Use an offset spatula to push the batter into the corners and sides of the pan and smooth the top into a flat layer. Cover and chill the cheesecake in the fridge overnight or for 24 hours. The longer you let it chill, the firmer the cheesecake will set.
Whipped Cream Topping
- Whip cream: In a small bowl, add whipping cream, powdered sugar, and vanilla extract. Use a hand mixer or handheld milk frother to beat until it becomes stiff peaks. Transfer the whipped cream to a piping bag fitted with a closed star piping tip.
- Slice: Run an offset spatula along any sides of the cheesecake that may be directly touching the pan. Lift the entire cheesecake out of the pan by the parchment paper overhangs. Cut into 9 squares.
- Garnish: Pipe a swirl of whipped cream on top of each cheesecake bar. Garnish with a dust of pumpkin pie spice and a sprig of thyme (optional).
Notes
- Pumpkin pie spice: You can use store-bought pumpkin pie spice mix or make your own. To make your own, stir together:
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- You can double or triple this mix as needed. Use what you need from this mixture and save the rest for other recipes!
Jennie
This turned out deliciously and was very popular with my guests. After mixing everything together I did think that it needed a bit of ‘oomph’ and so added an extra teaspoon of vanilla and two teaspoons of spiced run.