No-bake pumpkin cheesecake bars are a light, creamy spiced pumpkin cheesecake layered over a Biscoff cookie crust. They’re simple to prepare, require no oven, and make a perfect addition to any fall gathering or holiday table.
These bars are one of my favorite make-ahead desserts. They use just a handful of ingredients and come together quickly — no baking required, which is especially helpful when your oven is busy.
Why You Will Love This Recipe
- Light & Fresh – No-bake cheesecakes are lighter than baked versions because they use less cream cheese and omit eggs.
- No Oven Required – Ideal for holidays like Thanksgiving when oven space is limited.
- Simple to Make – Minimal ingredients and easy steps. You can even use a store-bought crust to save time.
Ingredient Notes
Full ingredient measurements and the complete method are included in the recipe card below.
- Biscoff Cookies: Use a full sleeve (about 2 cups of crumbs) for the crust — no precise measuring necessary.
- Cream Cheese: Be sure the cream cheese is completely room temperature so the filling is smooth and lump-free. A full-fat brand works best.
- Pumpkin: Use canned pumpkin puree, not the pie filling.
- Whipping Cream: Heavy whipping cream whipped to stiff peaks gives the light, airy texture. For a shortcut you can use Cool Whip.
Recipe Instructions
Step 1: Place Biscoff cookies in a food processor and pulse until fine crumbs form. Add a pinch of salt and the melted butter, then pulse until evenly combined.
Step 2: Press the crumb mixture into the bottom of an 8×8 pan to form an even, firm crust. Freeze for 10–15 minutes 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.
Step 4: Mix in the pumpkin puree, vanilla, salt, and pumpkin pie spice on low speed until combined.
Step 5: In a separate bowl, whip the heavy cream on high until stiff peaks form. Gently fold the whipped cream into the pumpkin-cheesecake mixture until fully incorporated.
Step 6: Spread the cheesecake filling over the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, or up to 24 hours for best texture.
Step 7: When set, slice into squares and serve with additional whipped cream if desired.
Expert Tips
- Ensure all filling ingredients are at room temperature before mixing for a velvety texture.
- If you don’t have Biscoff, graham crackers or Oreo crumbs work well — use about 2 cups of crumbs for the crust.
- For a decorative finish, pipe whipped cream onto each slice before serving.
FAQ
No-bake cheesecakes omit eggs and instead rely on the structure from chilled cream cheese and whipped cream. They set in the refrigerator and don’t require baking, though they need time to chill (about 6 hours).
Biscoff cookies contain gluten. Substitute a certified gluten-free cookie or graham crackers to make the crust gluten free.
Yes. Use a 9″ springform pan or a round cake pan lined with parchment for a round version.
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 at room temperature for a short time before serving so the crust is easy to cut.
Other Popular Recipes to Try
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Chocolate Chip Potato Chip Cookies
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Strawberry Doodle Cookies
-
Chocolate Peanut Butter Cup Cookies
-
Strawberry Snack Cake
For more treats follow the creator on Instagram @thesaltedsweets. Tag and comment if you make these — I hope you love them!
No Bake Pumpkin Cheesecake Bars
Brooke Homec
Ingredients
Biscoff Crust
- 2 cups (about 1 sleeve or 32) Biscoff cookies, processed to crumbs
- 6 tablespoons butter, melted and cooled
- Pinch of salt
Pumpkin Cheesecake
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup heavy whipping cream
Instructions
To Make the Crust
- Place Biscoff cookies in a food processor and blend until fine. Add salt and melted butter and pulse until combined.
- Press into the bottom of an 8×8 pan and freeze 10–15 minutes to set.
To Make the Pumpkin Cheesecake
- Beat cream cheese with granulated and brown sugar until smooth.
- Add pumpkin, vanilla, salt, and pumpkin pie spice; mix on low until combined.
- Whip heavy cream to stiff peaks, then fold into the pumpkin-cheesecake mixture.
- Spread over the chilled crust, smooth the top, cover, and chill 6–24 hours.
- Slice into squares and serve with whipped cream.
Notes
Make sure all ingredients are room temperature before mixing. Substitute graham crackers or Oreo crumbs if you prefer — use about 2 cups of crumbs for the crust. Store leftovers in an airtight container in the fridge for up to 4–5 days.
Nutrition
Carbohydrates: 25 g
Protein: 3 g
Fat: 21 g