No-bake pumpkin cheesecake bars are a light, creamy dessert featuring spiced pumpkin cheesecake layered over a Biscoff cookie crust. Easy to prepare with minimal ingredients and no oven needed, they make a perfect addition to any fall table.
These bars are one of my favorite make-ahead fall desserts. They require just a few pantry staples, set in the fridge instead of the oven, and can be prepared ahead of time so you’re not rushing on the big day.
Why You Will Love This Recipe
- Light & Fresh – No-bake cheesecakes feel lighter than baked versions because they use less cream cheese and no eggs.
- No Oven Required – Ideal for busy holidays when oven space is at a premium.
- Simple to Make – With few ingredients and straightforward steps, this dessert is quick and approachable. You can even use a store-bought crust if you prefer.
Ingredient Notes
Full ingredient measurements and the recipe card are included below, but here are a few tips to get the best texture and flavor.
- Biscoff Cookies: The full sleeve (about 2 cups of crumbs) makes the crust easy—no measuring needed if you use an entire package.
- Cream Cheese: Use fully room-temperature cream cheese so the filling becomes perfectly smooth. Philadelphia is a reliable option.
- Pumpkin: Use canned pumpkin puree (not pumpkin pie filling) for the right texture and flavor.
- Whipping Cream: Heavy whipping cream whipped to stiff peaks creates the light mousse-like texture. You can substitute whipped topping for convenience if desired.
Recipe Instructions
Step 1: Place Biscoff cookies in a food processor and blend until fine crumbs remain. Add a pinch of salt and the melted butter, then pulse until combined.
Step 2: Press the crumb mixture firmly into the bottom of an 8×8-inch pan to form an even crust. Freeze for 10–15 minutes to set the crust while you prepare the filling.
Step 3: In a large bowl, beat the room-temperature cream cheese with granulated and brown sugar until completely smooth and lump-free.
Step 4: Mix in the pumpkin puree, vanilla, salt and pumpkin pie spice on low speed until evenly combined.
Step 5: In a separate bowl, whip the heavy cream on high until stiff peaks form. Fold the whipped cream gently into the pumpkin-cream cheese mixture until fully incorporated and light.
Step 6: Spread the cheesecake mixture evenly over the chilled crust. Cover and refrigerate for at least 6 hours, or up to 24 hours for best texture.
Step 7: Slice into squares when ready to serve and top with additional whipped cream if desired.
Expert Baking Tips
- Bring all ingredients to room temperature before mixing the filling to prevent lumps and ensure a silky texture.
- Substitutions: Graham crackers or Oreo crumbs can replace Biscoff if you prefer—measure about 2 cups of crumbs.
- For a polished look, pipe whipped cream onto each slice using a piping bag right before serving.
FAQ
No-bake cheesecakes omit eggs, so they don’t require baking. Instead, they set in the refrigerator for several hours to achieve the proper texture.
Biscoff cookies contain gluten. To make a gluten-free crust, use gluten-free graham crackers or gluten-free sandwich cookies as a substitute.
Yes. You can prepare this in a 9-inch springform pan or line a round cake pan with parchment paper and follow the same steps.
Storing & Freezing
Store the bars in an airtight container in the refrigerator for 3–4 days. The crust may soften slightly over time but will remain tasty.
To freeze, place bars in an airtight container. Thaw in the refrigerator or let sit at room temperature briefly before serving so the crust is easier to slice.
Other Popular Recipes to Try
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Chocolate Chip Potato Chip Cookies
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Strawberry Doodle Cookies
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Chocolate Peanut Butter Cup Cookies
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Strawberry Snack Cake
For more treats, follow me on Instagram @thesaltedsweets. If you make these, tag me and let me know what you think!
No Bake Pumpkin Cheesecake Bars
Brooke Homec
Ingredients
Biscoff Crust
- 2 cups biscoff cookies 1 sleeve or 32 cookies
- 6 tablespoon butter melted and cooled
- pinch of salt
Pumpkin Cheesecake
- 16 oz cream cheese softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 cup pumpkin puree
- 1½ teaspoon vanilla
- ¼ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 cup heavy whipping cream
Instructions
To Make the Crust
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Place biscoff cookies in a food processor and blend until no chunks remain. Add salt and melted butter, then pulse until combined.
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Press crumbs into the bottom of an 8×8 pan and freeze for 10–15 minutes to set.
To Make Pumpkin Cheesecake
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Beat cream cheese and sugars until smooth.
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Add pumpkin, vanilla, salt and pumpkin pie spice; mix until combined.
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Whip heavy cream to stiff peaks and fold into the pumpkin mixture.
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Spread over chilled crust, cover, and refrigerate 6–24 hours.
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Slice and serve with whipped cream.
Notes
You can swap the Biscoff crust for graham cracker or Oreo crumbs—use about 2 cups of crumbs.
Store leftovers in an airtight container in the fridge for up to 4–5 days.