Looking for an easy, no bake fall dessert to sink your teeth into? You’ll love these no bake pumpkin cheesecake bars with Biscoff crust! The smooth and creamy pumpkin spice cheesecake layer pairs perfectly with the buttery, lightly-spiced Biscoff cookie crust.
And because there’s no whipped cream in the cheesecake filling, you don’t need an electric mixer to make them – just a food processor or a blender!
Pumpkin Spice Cheesecake with Biscoff Crust
I’m a big fan of Biscoff flavor (both the cookies and Biscoff spread/cookie butter), as you can probably tell by all the Biscoff desserts I share on this blog!
The first one I shared – no bake mini Biscoff cheesecakes – was so delicious, I couldn’t stop at just one Biscoff-inspired cheesecake.
I wanted to make a fall-inspired version, but in bar form – because they’re even easier that way. But you can definitely make these into mini cheesecakes (in a lined muffin tin) if you prefer.
These no bake cheesecake bars are flavored with a whole cup of pumpkin puree, plus a homemade pumpkin spice mix. It’s reminiscent of a pumpkin pie, but with a lovely tangy flavor!
For a delicious baked pumpkin dessert, try these pumpkin spice cake bars!
A few notes on the ingredients in these pumpkin spice cheesecake bars:
- Use plain canned pumpkin puree, not pumpkin pie filling. I love the Libby’s brand canned pumpkin. Their pumpkin puree has a good texture for baking (it doesn’t have too much liquid).
- This recipe uses powdered sugar to lightly sweeten the no bake cheesecake filling. It keeps the cheesecake texture smooth, and doesn’t make it grainy (like other sugars would).
- We’re using a homemade pumpkin spice mix with cinnamon, ginger, nutmeg, allspice, and cloves.
- Biscoff cookies make up the cheesecake crust (along with melted butter). I love their spiced flavor, and they have a perfect texture for crust. You can use another type of cookie – like gingersnap cookies or graham crackers – as long as it’s crispy and not too moist. (It should snap when you break it in half.) You’ll need about 200 grams of cookies.
How to Make No Bake Pumpkin Cheesecake Bars
To make this pumpkin cheesecake, start by making the Biscoff cheesecake crust.
Crush Biscoff cookies in a food processor. Add melted butter and pulse again until well-combined.
Next, use the bottom of a measuring cup to press the mixture into a pan lined with wax or parchment paper. (I used an 8x12in rectangular pan, but a square 8x8in or 9x9in pan should also work – the bars will just be thicker. See notes in the recipe card for using a 9x13in pan).
Place the crust in the freezer to chill while you make the cheesecake filling.
Next, combine the cheesecake filling ingredients in a food processor or blender (or bowl if using an electric mixer). Process/mix until smooth and fully combined.
Pour the pumpkin cheesecake mixture into the pan (over the chilled crust), then use a spatula to smooth it out on top. If you want to add chopped nuts as a topping, feel free to sprinkle those on here!
Then, cover the pan with foil (making sure it doesn’t touch the top of the cheesecake bars) and chill in the fridge to set – at least 8 hours, preferably 12 hours. (If you’re using a square pan, the bars may need to chill longer since they’ll be thicker).
Remove the cheesecake from the pan using the wax/parchment paper overhang. Then, use a sharp knife to carefully slice it into bars.
(To get clean slices, be sure to wipe the knife off between each cut.)
Storage & Serving Tips
Store these cheesecake bars in a covered pan or airtight container in the fridge for up to 4 days. Serve them directly from the fridge.
Homemade Pumpkin Spice Mix
This cheesecake has a spiced flavor that’s just enough without being overpowering. It tastes a lot like pumpkin pie!
To make the homemade pumpkin spice, mix together 1 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp allspice, 1/4 tsp nutmeg, and 1/8 tsp cloves.
Pumpkin Cheesecake Topping Ideas
These bars are absolutely delicious on their own, but you can add some topping if you like! Here are some ideas:
- whipped cream
- extra sprinkle of cinnamon
- chopped nuts
- greek yogurt mixed with maple syrup
If you make these pumpkin cheesecake bars, I’d love if you shared your thoughts with a rating and comment below!
More fall desserts to try:
- Oatmeal Chai Cookies with Pecans
- Mini Apple Crumb Tarts
- Pecan Sweet Potato Blondies
- Pumpkin Spice Bars with White Chocolate
More easy cheesecake recipes:
- Strawberry White Chocolate Cheesecake Bars
- Mini Biscoff Cheesecakes (No Bake)
- No Bake Carrot Cake Cheesecakes
- Strawberry Oreo Cheesecake Cups
No Bake Pumpkin Cheesecake Bars
For the Biscoff Crust
- 26 Biscoff cookies* (about 200 grams)
- 6 Tbsp unsalted butter, melted
For the Pumpkin Cheesecake Filling
- 16 oz cream cheese (softened at room temperature for 1-1.5 hours)
- 1 cup canned pumpkin puree (plain)
- 1 tsp vanilla extract
- ½ cup powdered sugar (spooned and leveled to measure)
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- Line an 8x8in or 9x9in square pan with parchment or wax paper (OR a rectangular pan up to 8x12in in size)**. Be sure the parchment/wax paper has an overhang at the edges. Set aside.
- Crush Biscoff cookies in a food processor. Add melted butter and pulse again until well-incorporated.
- Tightly press the mixture into the lined pan. (I recommend using the bottom of a measuring cup). Chill in the freezer while you make the cheesecake filling.
- Combine cream cheese, pumpkin puree, vanilla extract, powdered sugar, and spices in a food processor or blender (or bowl if using an electric mixer). Process or mix until smooth and fully combined.
- Spoon cheesecake mixture over crust. Use a spatula to smooth it out on top.
- Cover the pan with foil. Chill in the fridge for at least 8 hours, until set. (If using a square pan, this may take longer).
- Remove cheesecake from the pan using the wax/parchment paper overhang. Then, use a sharp knife to carefully slice into bars.
- Top with whipped cream (if desired) and serve chilled, directly from the fridge.