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The finished No Bake Pumpkin Cheesecake Bars in a pan and carnished with whipped cream and pumpkin pie spice.
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No-Bake Pumpkin Cheesecake Bars

These no-bake pumpkin cheesecake bars are rich, creamy, and full of fall flavor with a Biscoff cookie crust. Perfect make-ahead dessert for holidays or cozy nights in!
Prep Time25 minutes
Chill Time5 hours
Total Time5 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, no-bake dessert
Servings: 9 bars
Author: Jillian Wade

Equipment

  • 8x8-inch baking pan
  • medium saucepan
  • mixing bowls
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • measuring cups and spoons
  • Food processor or rolling pin + zip-top bag (for crushing cookies)
  • Offset spatula or spoon (for smoothing filling)
  • Knife for slicing bars

Ingredients

Crust

  • 2 cups crushed Biscoff cookies about 26 cookies
  • ¼ cup granulated sugar
  • 6 Tablespoons unsalted butter

Filling

  • 8 oz cream cheese softened
  • ¾ cup canned pumpkin purée not pumpkin pie mix
  • ¾ cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 2 teaspoons pure vanilla extract
  • 4 oz Cool Whip thawed

Topping

  • Cool Whip optional
  • Sprinkle of pumpkin pie spice optional
US Customary - Metric

Instructions

Make the crust:

  • Place the butter in a light-colored saucepan over medium heat. Melt, then continue cooking, stirring often, until it foams and turns golden brown with a nutty aroma, about 3-4 minutes. Immediately pour into a heatproof bowl to stop the cooking. Remember to scrape in the browned bits at the bottom (they’re packed with flavor).
  • Stir the browned butter into the cookie crumbs and sugar until evenly coated.
  • Press firmly into the bottom of a parchment-lined 8x8-inch pan. Use the bottom of a glass to pack it down tightly. Chill while you make the filling.

Make the filling:

  • In a large bowl, beat the softened cream cheese until smooth.
  • Add pumpkin purée, powdered sugar, pumpkin spice, cinnamon, and vanilla; beat until creamy.
  • Gently fold the Cool Whip directly into the pumpkin mixture until combined.

Assemble:

  • Spread filling evenly over the chilled crust. Smooth the top with an offset spatula.
  • Cover and refrigerate at least 6 hours (or overnight) until firm enough to slice.

Finish:

  • Pipe or dollop Cool Whip swirls on each bar.
  • Dust lightly with pumpkin spice before serving.

Notes

Refrigerator: Keep bars covered in the fridge for up to 5 days.
Freezer: Freeze bars (without topping) for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge before topping and serving.
Make ahead: Perfect to prepare the day before. Chill overnight for easy slicing.

Nutrition

Serving: 1slice | Calories: 330kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 223mg | Potassium: 130mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3772IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg