Fall is here, and we all know what that means - it's pumpkin season! And what better way to enjoy the season than with some delicious pumpkin cheesecake bars?
But let's face it, making cheesecakes can be a lot of work.
That's why we're excited to share with you a recipe for no-bake pumpkin cheesecake bars that are not only easy to make, but also full of warm spices and pumpkin flavor.
This recipe is based on no-bake cheesecake bites and takes only 15 minutes of active time to make.
The bars are creamy, light, and perfect for any fall occasion, whether it's a cozy night in or a Thanksgiving dessert.
So let's get started and whip up some delicious no-bake pumpkin cheesecake bars!
How to Make These No Bake Pumpkin Cheesecake Bars
We'll guide you through each step of this recipe to ensure these no bake cheesecake bars are a success.
- Prepare the pan and make the cookie crust.
- In a bowl, mix the cream cheese, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until smooth.
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Fold the whipped cream into the pumpkin mixture until well combined.
- Pour the mixture over the cookie crust and smooth it out evenly.
- Refrigerate for at least 4 hours or overnight.
- Once chilled, remove from the pan and slice into bars. Enjoy!
Make sure to measure all ingredients accurately and use a mixer for best results.
Step 1: Make the Cookie Crust
To start, we need to prepare our baking pan and create the cookie crust. We prefer using Biscoff cookies, but gingersnap cookies can also be used for a delicious twist.
Line an 8-inch x 8-inch square baking pan with parchment paper and grease it. In a medium-sized bowl, mix the Biscoff cookie crumbs and melted butter until well combined. Pour the cookie mixture into the prepared pan.
Using the bottom of a measuring cup or glass with a flat bottom, press down firmly to create a compact and even crust. After this, put the pan in the freezer to let the crust cool and firm up.
Now that the crust is ready, we can move on to preparing the cheesecake base.
Step 2: Make the No Bake Pumpkin Cheesecake Batter
Now that our gingersnap cookie crust is chilling, we can start preparing the creamy and smooth pumpkin cheesecake filling.
First, we beat the cream cheese with a hand mixer or stand mixer with a whisk attachment on a medium-high speed for 1 minute. This step is essential as it helps incorporate air into the cream cheese, resulting in a rich and fluffy texture.
Next, we mix in the pumpkin puree, pumpkin pie spice, vanilla, and salt on a medium-low speed until combined. This gives the cheesecake filling its signature pumpkin flavor and aroma.
To sweeten the mixture, we mix in the powdered sugar on a low speed and scrape the sides of the bowl with a rubber spatula as needed.
Finally, we fold in the whipped cream using a rubber spatula. It's important to fold just until combined to maintain the stiff peaks and stability of the mixture.
Once the cheesecake filling is ready, we pour it on top of the chilled cookie crust and smooth it out using a rubber spatula or offset spatula. Our no-bake pumpkin cheesecake is now ready to chill in the refrigerator for at least 4 hours or until set.
Step 3: Chill the Bars & Enjoy
Now that we've made our delicious no-bake pumpkin cheesecake bars, it's time to chill them in the fridge for at least 8 hours, or preferably overnight to set. Be sure to cover the container with plastic wrap to prevent any unwanted odors from seeping in.
Once the bars are fully chilled, it's time to slice them up. Use a sharp, warm knife to cut through the bars, wiping the knife off after each cut to ensure nice, clean slices.
To add a little extra pizzazz, top each square with a swirl of whipped cream and a dusting of pumpkin pie spice. We recommend using a stabilized whipped cream that's piped with an open star piping tip like a Wilton 1M for an extra fancy touch.
If you have any leftover bars, they can be stored in the fridge for up to 5 days in an airtight container. Just be sure to wait to top them with whipped cream until just before you serve them to ensure they stay fresh.
Overall, these no-bake pumpkin cheesecake bars are a perfect fall treat that are sure to impress your friends and family.
Substitutions & Swaps - No Bake Pumpkin Cheesecake Bar Recipe
We understand that not everyone might have all the ingredients required for this recipe, or you might have food allergies or restrictions. Therefore, we have provided some substitutions and swaps that can be made in this recipe.
- Biscoff Cookie Crumbs - If you don't have Biscoff cookies, you can use gingersnaps instead. You can crush them in a food processor or with a rolling pin in a Ziplock bag. Crushed graham crackers can also be used as a substitute.
- Salted Butter - Salted butter is used in this recipe to make the cookie crust. If you only have unsalted butter, add a pinch of salt (⅛ tsp) to the crust mixture.
- Cream Cheese - Full-fat cream cheese works best in this recipe, but you can use low-fat cream cheese or Neufchatel cheese if needed.
- Pumpkin Puree - Make sure to use unsweetened pumpkin puree, not pumpkin pie filling.
- Powdered Sugar - Powdered sugar is essential to give these bars a creamy, smooth texture. If you use granulated sugar, it can give the bars a slightly gritty texture.
- Whipped Cream - You can either make your own whipped cream or use Cool Whip. Both options work great in this recipe.
We hope these substitutions and swaps will help you make this delicious no bake pumpkin cheesecake bar recipe even if you don't have all the ingredients on hand or have dietary restrictions.
Making These No Bake Pumpkin Cheesecake Bars in Advance
If you want to make these no bake pumpkin cheesecake bars ahead of time, you have a couple of options for storage. These bars can be stored in the fridge for up to 5 days in an airtight container to keep them fresh. However, it's best to wait to top them with whipped cream until right before you plan to eat them.
If you want to freeze these bars, you can do so for up to two months. Simply freeze the whole sheet of bars on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil. Alternatively, you can cut them and wrap them individually before freezing them.
When you're ready to enjoy the bars, place them in the fridge overnight to thaw. Then, unwrap and enjoy them the following day. Whether you choose to store them in the fridge or freezer, these no bake pumpkin cheesecake bars are a great make-ahead dessert option.
How To Make the Best No Bake Pumpkin Cheesecake Bars
When making no bake pumpkin cheesecake bars, there are a few tips and tricks to ensure that they turn out perfectly. Here are some tips to help you make the best no bake pumpkin cheesecake bars:
- Use cream cheese that is at room temperature. If you forget to set it out ahead of time, cut the blocks into smaller squares and heat them in the microwave in 10-second intervals until they reach room temperature.
- Beat the cream cheese on a low speed until it’s smooth and creamy before adding the other ingredients. This helps to prevent any lumps from forming in the cheesecake batter.
- Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade completely clean after each cut.
- If you want to make this recipe in a 9 x 13-inch pan, double the recipe.
- Add a swirl of whipped cream and dusting of pumpkin pie spice to each square to give it a beautiful, finished look.
By following these tips, you can make the best no bake pumpkin cheesecake bars that are creamy, light, and full of warm spices and pumpkin flavor.
Let Me Know What You Think!
We hope you enjoy making these no bake pumpkin cheesecake bars as much as we did! If you do try them out, please share your thoughts with us by leaving a rating and comment below.
Don't forget to factor in the 15 minutes of prep time and 8 hours of additional time needed for the recipe to fully set. Happy baking!
Ingredients
Biscoff Cookie Crust
To make the Biscoff Cookie Crust, you will need 1 ½ cups of Biscoff or Gingersnap cookie crumbs, which is roughly 20 Biscoff cookies (160g), and ¼ cup of melted salted butter (56g).
Pumpkin Cheesecake Filling
To make the Pumpkin Cheesecake Filling, you will need:
- 1 cup or 8 oz. of full-fat cream cheese at room temperature
- ¾ cup of canned pumpkin puree (180g)
- 2 teaspoon of pumpkin pie spice (6g)
- 1 teaspoon of vanilla extract (4g)
- ½ teaspoon of fine salt (3g)
- 1 squirt of optional orange gel food coloring
- 1 cup of powdered sugar (125g)
- 1 cup of heavy cream (240g)
- ¼ cup of powdered sugar (30g)
Instructions
Biscoff Cookie Crust
To make the Biscoff cookie crust, we will need to line and grease an 8-inch x 8-inch square baking pan with parchment paper.
We can use unpainted metal binder clips to keep the parchment paper in place.
Next, we need to place 1 ½ cups of Biscoff cookie crumbs and ¼ cup of melted butter into a medium bowl.
We should mix until the ingredients are fully combined, and the cookie crumbs look moist.
Then, we can pour the cookie mixture into the prepared pan.
We should use the bottom of a measuring cup or glass with a flat bottom to press down firmly and create a compact, even crust.
Finally, we should pop the pan into the freezer to let the crust cool and firm up.
Pumpkin Cheesecake Filling
To make the pumpkin cheesecake filling, we should start by making sure the cookie crust is chilling.
Next, we need to place 1 cup of room temperature cream cheese in a medium-sized bowl.
We should beat it with a hand mixer or stand mixer with a whisk attachment on a medium-high speed for 1 minute, until it becomes creamy and smooth.
This helps incorporate air into the cream cheese, which will help it set better.
Then, we should scoop ¾ of a cup of canned pumpkin puree onto a few paper towels and pat it to absorb some of the moisture.
This might sound odd, but it helps the cheesecake bars set more firmly.
After that, we should add the pumpkin puree, 2 teaspoon of pumpkin pie spice, 1 teaspoon vanilla, ½ teaspoon of salt, and a squirt of orange gel food coloring (optional).
We should mix on a medium-low speed until combined.
Then, we should mix in 1 cup of powdered sugar on a low speed, scraping the sides of the bowl with a rubber spatula as needed.
Next, we need to make the whipped cream.
If we don't want to make it from scratch, we can use 2 cups of cool whip in its place.
We should pour 1 cup of heavy cream and ¼ cup of powdered sugar into the bowl of a stand mixer or a large bowl.
We should beat on high for 1-2 minutes, or until we start to see texture in the cream, and it reaches medium peaks.
It should be able to hold its shape when the beater is lifted.
Then, we should use a rubber spatula to fold the whipped cream into the mixture.
We should be careful to fold just until combined so that we don't deflate the mixture.
After that, we should pour the cheesecake filling on top of the chilled cookie crust. We should smooth it out using a rubber spatula or offset spatula.
Finally, we should cover the container in plastic wrap, then chill the bars in the fridge for at least 8 hours, or preferably overnight to set.
Then, we can cut the fully chilled bars with a sharp, warm knife. We should clean the knife after each cut to get perfect squares.
To finish, we can top each square with a swirl of whipped cream and dusting of pumpkin pie spice.
We can use a swirl of stabilized whipped cream that's piped with an open star piping tip like a Wilton 1M.
Leftover bars can be stored in the fridge for up to 5 days in an airtight container.
We recommend waiting to top them with whipped cream until just before serving.
Notes
Making These No Bake Pumpkin Cheesecake Bars in Advance
We recommend making these no bake pumpkin cheesecake bars in advance, as they keep well in the fridge for up to 5 days.
To keep them fresh, store them in an airtight container. However, wait to top them with whipped cream until right before you plan to eat them.
If you want to freeze these bars, you can do so for up to two months! Simply freeze the bars on a sheet pan until they are firm to the touch, then wrap them in a layer of plastic wrap and then foil. When you want to enjoy the bars, place them in the fridge overnight, then unwrap and enjoy the following day.
How to Make the Best No Bake Pumpkin Cheesecake Bars
To make the best no bake pumpkin cheesecake bars, we recommend following these tips:
- Use cream cheese that is at room temperature. If you forget to set it out ahead of time, cut the blocks into smaller squares and heat them in the microwave in 10 second intervals until they reach room temperature.
- Beat the cream cheese on a low speed until it's smooth and creamy before adding the other ingredients. This helps to prevent any lumps from forming in the cheesecake batter.
- Use a warm, sharp knife to get clean slices! Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut, wiping the blade completely clean each time.
- If you want to make this recipe in a 9 x 13-inch pan, you can double the recipe.
- Add a swirl of whipped cream and dusting of pumpkin pie spice to each square to give it a beautiful, finished look.
No Bake Pumpkin Cheesecake Bars Nutrition Information
These no bake pumpkin cheesecake bars yield 16 servings, with each serving size being 1 square.
Each serving contains 331 calories, 21g total fat, 10g saturated fat, 0g trans fat, 8g unsaturated fat, 46mg cholesterol, 260mg sodium, 35g carbohydrates, 1g fiber, 20g sugar, and 3g protein.
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