No-Bake Pumpkin Cheesecake Bars Recipe

5 from 1 vote

This no-bake pumpkin cheesecake bars recipe features a sweet, spiced Biscoff crust, a soft, pumpkin pie filling, and a Biscoff spread on top!

Prep Time20

Chill Time5

Total Time5 20

Course: Dessert

Cuisine: American

Keyword: no-bake pumpkin cheesecake bars, pumpkin cheesecake bars, pumpkin cheesecake bars recipe

Servings: bars

In a food processor, combine Biscoff cookie crumbs, pecans, brown sugar, cinnamon, and sea salt. Pulse until finely ground. Add melted butter and mix until the crumbs are moistened. Press the mixture into a lined 9x9-inch pan and refrigerate for 30 minutes.
2 1/3 cups Biscoff cookie crumbs, 1/4 cup whole pecans, 2 Tablespoons light brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon sea salt, 8 Tablespoons unsalted butter

In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and sea salt, mixing until well combined. Add pumpkin puree, heavy cream, cinnamon, nutmeg, cloves, ginger, and allspice into the cream cheese mixture. Beat on low speed until everything is combined. Slowly increase the speed to medium high and whip until medium-stiff peaks. Be careful not to over beat.
16 ounces cream cheese, 1 1/4 cups powdered sugar, 2 teaspoons pure vanilla extract, 1/8 teaspoon sea salt, 1 cup pumpkin puree, 1 cup heavy whipping cream, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, 1/4 teaspoon ginger, 1/8 teaspoon allspice
Add to the crust and refrigerate until set.

Drizzle the melted Biscoff spread (melt for 15-30 seconds in the microwave, you just want it spreadable. Add it to on top of the pumpkin layer. Spread or you can use a spatula or toothpick to create a swirled design.
1/2 cup melted Biscoff spread

Refrigerate for at least 4 hours, or until set. Sprinkle with sea salt, Cut into bars and serve chilled.