Description
These No-Bake Pumpkin Cheesecake Bars combine the rich, creamy texture of a classic cheesecake with the warm spices of pumpkin pie, all atop a crunchy Biscoff cookie and pecan crust. Easy to prepare without any oven baking, these bars are perfect for fall gatherings or a delightful treat any time of year.
Ingredients
Scale
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, light brown sugar, cinnamon, and sea salt. Pulse until finely ground. Add melted unsalted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a lined 9×9-inch pan to form an even crust. Refrigerate the crust for 30 minutes to set.
- Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually add powdered sugar, pure vanilla extract, and sea salt, mixing thoroughly. Add the pumpkin puree, cold heavy whipping cream, cinnamon, nutmeg, cloves, ginger, and allspice. Beat on low speed to combine, then increase speed to medium-high and whip until the mixture forms medium-stiff peaks. Take care not to overbeat to maintain the perfect texture.
- Assemble the Bars: Pour the prepared pumpkin cheesecake filling over the chilled crust in the 9×9-inch pan, smoothing the top evenly. Refrigerate the assembled base for at least 4 hours or until fully set.
- Add the Topping: Warm the Biscoff spread in the microwave for 15 to 30 seconds until it becomes spreadable but not runny. Drizzle the melted Biscoff spread over the set pumpkin cheesecake layer. Use a spatula or toothpick to create swirled designs for added visual appeal.
- Chill and Serve: Return the bars to the refrigerator and chill for an additional hour (included in the total chill time) until the topping is set. Before serving, optionally sprinkle a pinch of sea salt on top to enhance the flavor. Cut into bars and serve chilled for a creamy, spiced treat.
Notes
- Be sure to use cold heavy whipping cream for better whipping results and texture.
- Do not overbeat the filling to prevent it from becoming too stiff or grainy.
- For a nut-free crust, substitute pecans with additional Biscoff cookie crumbs or seeds.
- Bars can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Allow the bars to come to room temperature for 10-15 minutes before serving for the best texture.
