Description
No Bake Pumpkin Cheesecake Bars are the perfect Fall dessert with a buttery Biscoff crust and a fluffy pumpkin cheesecake topping. They're super easy to whip up with minimal ingredients!
Ingredients
Scale
Crust:
- 8.8 ounce sleeve of Biscoff Cookies
- 1/3 cup brown sugar
- 7 tablespoons salted butter, melted and warm still
Cheesecake:
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 12 ounces cream cheese, softened to room temperature
- 1 cup pumpkin puree (100% canned pumpkin)
- 3/4 cup heavy cream
- Optional: Whipped cream for serving and additional cinnamon or pumpkin pie spice for garnish
Instructions
- Line an 8x8 pan with parchment paper. Leave two of the sides of the parchment paper overhanging the outsides of the pan. Note: This makes the bars easier to remove for slicing into squares.
- Add the biscoff cookies into the food processor and pulse until they are fine crumbs. Pour in the brown sugar and pulse to combine. Then, slowly pour in the butter through the opening on low speed. Scrape the sides of the food processor and stir to combine.
- Pour the crust into the 8x8 pan and pack down with the back of the measuring cup. Use your index finger for the corners. Make sure it's really tight. Place the pan with crust in the freezer for 1 hour.
- Whisk together granulated sugar, cinnamon, nutmeg, ginger and allspice. Set aside.
- In the stand mixer with beater attachment, add in the cream cheese and beat on medium speed for 90 seconds, scraping the sides of the bowl half way through. Pour in the sugar and spice mixture and mix on medium speed for another 90 seconds, scraping the sides half way through.
- Add the pumpkin puree and mix on medium low speed until combined. Remove the bowl from the stand mixerand set aside. If you don't have two stand mixer bowls, dump this mixture into a large regular bowl and clean for the next step.
- In a clean stand mixture bowl with whisk attachment, add in the heavy cream and whip on medium speed until stiff peaks form, which means when you pull up the whisk, the whipped topping stays in a mountain peak. It usually takes about 7-9 minutes to get it the right texture.
- Add the whipped cream over the top of the pumpkin cream cheese mixture and fold in with a spatula just until combined. Note: Try to use a folding motion, where you are almost scooping the spatula under the mixture, rather than stirring it. This will help keep a light and fluffy texture.
- Add the whipped pumpkin filling over the cooled crust.
- Use a spoon to spread the filling out evenly. For a really perfectly smooth top, you can use an icing scraper and run it over the top.
- Tightly wrap the 8x8 pan in plastic wrap, making sure it's not touching the filling. Store in the refrigerator for at least 10 hours, preferably overnight.
- Run a butterknife around the outside edges without the parchment paper. Slice into 12 squares. Note: I find it easier to carefully remove the bars before slicing, but you can also cut in the pan and remove one by one.
- Serve with whipped topping and a sprinkle of cinnamon if desired. Enjoy!
Notes
- Before you start the recipe, make sure the cream cheese has set out at room temperature for 2-3 hours. This is huge because if the cream cheese is cold, it will create chunks in the filling mixture that won't smooth out property.
- Use the back of the measuring cup to really pack down the crust. I use my index fingers for the corners. This is a no bake crust, so you really want to pack it down tight, and make sure to freeze it for an hour before adding the filling.
- The heavy cream step is important in this recipe to whip first. It makes the filling light and fluffy. If you don't whip it first, it's heavier and weighs the filling down.
- When removing the cheesecake bars, I gently tip the farthest side of the 8x8 pan up a few inches from the countertop, then pull the parchment paper on the side closest to me to remove the bars from the pan.
- Prep Time: 1 hour, 30 minutes
- Freezer Time: 12 hours
- Cook Time: 0 minutes
- Category: dessert
- Method: no bake
- Cuisine: American