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No-Bake Pumpkin Cheesecake Bars with Biscoff Crust

Creamy, spiced no-bake pumpkin cheesecake bars with a buttery Biscoff cookie crust. A cozy, make-ahead fall dessert that’s perfect for gatherings.
Prep Time20 minutes
Active Time0 minutes
Chilling Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Biscoff crust, easy cheesecake, fall dessert, no-bake cheesecake, pumpkin cheesecake bars
Yield: 12 bars
Calories: 290kcal
Cost: $5–$7

Equipment

  • 8x8-inch baking dish (lined with parchment)
  • Hand Mixer or Stand Mixer
  • Mixing Bowl
  • Spatula
  • Food Processor or Rolling Pin

Materials

Crust

  • 2 cups Biscoff cookies crushed into fine crumbs
  • 6 tbsp unsalted butter melted

Cheesecake Filling

  • 16 oz cream cheese softened
  • 1 cup pumpkin purée 100% pure, not pie filling
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 1/2 cups heavy whipping cream cold

Optional Toppings

  • Whipped cream swirls
  • Crushed Biscoff cookies
  • Caramel drizzle

Instructions

  • Prepare the Crust: Crush Biscoff cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter until fully combined. Press mixture firmly into the bottom of a parchment-lined 8x8-inch baking dish. Chill while making the filling.
  • Whip the Cream: In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
  • Make the Cheesecake Base: Beat softened cream cheese in a large bowl until smooth. Add powdered sugar, vanilla extract, and pumpkin pie spice. Mix until fluffy. Add pumpkin purée and blend until fully incorporated.
  • Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin mixture using a spatula. Work slowly to keep the filling light and airy.
  • Assemble: Spread filling evenly over the prepared Biscoff crust. Smooth the top with a spatula.
  • Chill: Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until firm.
  • Slice and Serve: Lift the cheesecake out of the pan using the parchment paper. Slice into 12 squares with a sharp knife, wiping between cuts for clean edges. Garnish with whipped cream, cookie crumbs, or caramel if desired.

Notes

Bars can be made up to 2 days ahead and stored in the fridge.
Freeze leftovers by wrapping each bar individually and storing for up to 2 months. Thaw overnight in the fridge before serving.
For a dairy-free option, use coconut whipped cream and dairy-free cream cheese.