Easy No Bake Pumpkin Cheesecake Bars with Crust
If you’re looking for a quick and easy fall dessert, these no bake pumpkin cheesecake bars are the perfect choice. With a creamy pumpkin cheesecake filling and a sweet cookie crust, this no-bake recipe is a must for the holiday season.
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No Bake Pumpkin Cheesecake Bars with Biscotti Cookie Crust
Fall is here, and that means it’s pumpkin season! There’s no better way to celebrate than with these no bake pumpkin cheesecake bars.
With layers of creamy pumpkin cheesecake filling and a sweet biscotti cookie crust, this easy fall dessert recipe is great for special gatherings or any time your’e craving a little something sweet.
Why You’ll Love These No Bake Pumpkin Cheesecake Bars
These no bake pumpkin cheesecake bars are the perfect dessert for any fall occasion, from Thanksgiving dinner to a casual fall outdoor dinner party. With a silky smooth cheesecake layer and classic pumpkin flavor, they’re sure to be a hit.
Plus, since this is a no bake dessert, there’s no need to heat up your oven! This easy pumpkin cheesecake bar recipe combines all the best parts of your favorite pumpkin desserts into one simple dish.
Whether you’re a fan of classic pumpkin pie or looking for new pumpkin recipes to try, these bars are a delicious and easy option.
So grab your baking supplies and get ready to enjoy all the fall flavors these bars have to offer!
Ingredients for No Bake Pumpkin Cheesecake Bars
The INGREDIENTS FOR THE CRUST
- 1 1/2 cups Biscoff cookie crumbs, about 20 Biscoff Cookies
- 1/4 cup salted butter, melted
the INGREDIENTS FOR THE CHEESECAKE FILLING
- I Cup cold heavy whipping cream
- 16 oz. full-fat cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 cup canned pumpkin puree (*note, do not use pumpkin pie filling)
- 1 teaspoon pumpkin spice
Equipment Needed
- Food processor or rolling pin (for crushing cookies)
- Parchment paper
- 8 x 8 square baking pan
- Hand mixer or stand mixer with a whisk attachment
- Mixing bowls
- Rubber spatula
- Measuring cups
- Measuring spoons
How to Make No Bake Pumpkin Cheesecake Bars
Making these no bake pumpkin cheesecake bars is incredibly easy! With just a few simple steps, you’ll have a delicious, creamy dessert that’s bursting with pumpkin spice flavor.
Step 1: Make the Cookie Crust
First, start by crushing the biscotti cookies into fine crumbs. You can use a food processor or place them in a ziplock bag and crush them with a rolling pin.
Then, in a medium bowl, combine the crumbs with the melted butter, stirring until the mixture resembles a crumbly crust.
Next, line your square baking pan with parchment paper and press your cookie crust mixture evenly into the pan using a rubber spatula or the bottom of a measuring cup.
Then place your baking pan in the fridge to let the crust chill while you prepare the cheesecake layer.
Step 2: Whip the Cream
Pour the cold, heavy whippingn cream into your mixing bowl and whip it on medium-high speed until your cream forms stiff peaks.
Set aside in the refrigerator for the cream to set up.
Step 3: Mix the No Bake Cheesecake Pumpkin Filling
Combine the room temperature cream cheese with the granulated and powdered sugar until creamy and smooth.
Add in the lemon juice, vanilla, salt, pumpkin spice, and pumpkin puree. Mix until all ingredients are combined well.
Step 4: Combine the Whipped Cream and Cream Cheese Mixtures
Gently fold the whipped cream into the cheesecake mixture until it’s fully blended and no streaks are visible.
Pour into the prepared crust, using a spatula to smooth the top evenly.
Step 5: Chill the Bars
Place your no bake pumpkin cheesecake bars in the refrigerator and chill for at least 8 hours or overnight.
For extra-clean slices, I recommend freezing the cheesecake for 1 hour before cutting.
Step 6: Serve and Enjoy
When you’re ready to serve, use a sharp knife dipped in hot water to slice the bars neatly.
Then, to finish, top your no-bake cheesecake pumpkin bars with a generous dollop of whipped cream or cool whip.
For an extra special touch, use a piping bag with a frosting tip to add the whipped topping. Sprinkle a bit of pumpkin pie spice and a few cookie crumbs on top..
Frequently Asked Questions
Q: How do I store the leftover no bake pumpkin cheesecake bars?
A: You can place your leftover bars in an airtight container and store them in the fridge for up to 5 days.
Q: Can I make this recipe ahead of time?
A: Definitely! Follow the directions above to prepare the bars. Once cut, cover them with plastic wrap or place them in an airtight container. Be sure to wait until just before serving to add the whipped cream or cool whip
Q: What if I don’t have or can’t find Biscotti cookies?
A: No worries! You can also use graham crackers or gingersnap cookies instead to make your crust.
What to Pair with Your No Bake Pumpkin Cheesecake Bars
To make a full fall meal to go with these no bake pumpkin cheesecake bars, consider serving hearty, seasonal main dishes like roasted turkey, pork tenderloin with poached pears, or a savory butternut squash soup.
For side dishes, you can’t go wrong with smoked Brussels sprouts with bacon, which bring a delicious, smoky crunch to the table. Or toss together a harvest salad packed with roasted vegetables like sweet potatoes, carrots, and butternut squash, drizzled with a tangy vinaigrette.
To complete the meal, pair it with a smoked Old Fashioned, a rich and warming cocktail that perfectly complements the cozy, fall flavors of your dinner.
Other Fall Dessert Recipes from WM Design House
If you loved this recipe for no bake pumpkin cheesecake bars, you might also enjoy some of these other fall-inspired desserts.
Pumpkin Spice Bundt Cake
Baked Apples in the Air Fryer
3-Ingredient Pumpkin Cookies with Chocolate Chips
Wrapping Up
These no bake pumpkin cheesecake bars are the ultimate fall treat! Whether you’re hosting a holiday dinner or simply craving something sweet, these bars are sure to impress…and guaranteed to disappear quickly!
If you love this recipe don’t forget to pin it and save it for later—this is one you’ll want to come back to all season long!
Happy Fall!
Print The Recipe: No Bake Pumpkin Cheesecake Bars with Biscotti Cookie Crust
Easy No Bake Pumpkin Cheesecake Bars with Biscotti Cookie Crust
If you're looking for a quick and easy fall dessert, these no bake pumpkin cheesecake bars are the perfect choice.
Ingredients
- 1 1/2 cups Biscoff cookie crumbs, about 20 Biscoff Cookies
- 1/4 cup salted butter, melted
- I Cup cold heavy whipping cream
- 16 oz. full-fat cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 cup canned pumpkin puree (*note, do not use pumpkin pie filling)
- 1 teaspoon pumpkin spice
Instructions
Step 1: Make the Cookie Crust
- First, start by crushing the biscotti cookies into fine crumbs. You can use a food processor or place them in a ziplock bag and crush them with a rolling pin.
- Then, in a medium bowl, combine the crumbs with the melted butter, stirring until the mixture resembles a crumbly crust.
- Next, line your square baking pan with parchment paper and press your cookie crust mixture evenly into the pan using a rubber spatula or the bottom of a measuring cup.
- Place your baking pan in the fridge to let the crust chill while preparing the cheesecake layer.
Step 2: Whip the Cream
- Pour the cold, heavy whipping cream into your mixing bowl and whip it at medium to high speed until your cream forms stiff peaks.
- Set aside in the refrigerator for the cream to set up.
Step 3: Mix the No Bake Cheesecake Pumpkin Filling
- Combine the room-temperature cream cheese with the granulated and powdered sugar until creamy and smooth.
- Add in the lemon juice, vanilla, salt, pumpkin spice, and pumpkin puree. Mix until all ingredients are combined well.
Step 4: Combine the Whipped Cream and Cream Cheese Mixtures
- Gently fold the whipped cream into the cheesecake mixture until it's fully blended and no streaks are visible.
- Pour into the prepared crust, using a spatula to smooth the top evenly.
Step 5: Chill the Bars
- Place your no-bake pumpkin cheesecake bars in the refrigerator and chill for at least 8 hours or overnight.
- I recommend freezing the cheesecake for 1 hour before cutting for extra-clean slices.
Step 6: Serve and Enjoy
- When you're ready to serve, use a sharp knife dipped in hot water to slice the bars neatly.
- To finish, top your no-bake cheesecake pumpkin bars with a generous dollop of whipped cream or cool whip. Use a piping bag with a frosting tip to add the whipped topping for an extra special touch. Sprinkle a bit of pumpkin pie spice and a few cookie crumbs.
More about me!
Hello, I’m Wendy – a dedicated homemaker with a deep passion for decorating, gardening, cooking, and crafting. I find joy in harmonizing beautiful elements to fashion a space that is both comfortable and inspiring. I will help you create a beautiful home, one project at a time.
Yum! This sounds delicious!