No Bake Spiced Pumpkin Cheesecake Bars with Biscoff Crust
You'll love these creamy no bake pumpkin cheesecake bars with Biscoff crust! They're lightly-spiced & easy to make - no electric mixer needed.
Ingredients
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
Instructions
- 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.
Notes
*Feel free to use a different type of cookie for the crust, if you prefer! (As long as it’s crispy and not too moist - it should snap when you break it in half.) Gingersnap cookies or graham crackers should work great. You’ll need about 200 grams of cookies.
**If you want to use a 9x13in pan, you’ll need 32 Biscoff cookies and 7 Tbsp of butter for the crust. Add 1/4 cup of plain, full-fat Greek yogurt to the filling before mixing. If you don't have that, you can use the same amount of pumpkin cheesecake filling - the bars will just be a little thinner in size.
How to Slice: To get clean slices, be sure to wipe the knife off between each cut.
How to Store: Store cheesecake bars in a covered pan or airtight container in the fridge for up to 4 days.