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No-Bake Pumpkin Cheesecake Bars

A delightful no-bake dessert combining creamy pumpkin filling with crunchy Biscoff cookie crust, perfect for autumn gatherings.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 9 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 1/3 cups Biscoff cookie crumbs
  • 1/4 cup whole pecans Chopped
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 8 tablespoons unsalted butter Melted
For the filling
  • 16 ounces cream cheese Room temperature
  • 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 Cold
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/8 teaspoon allspice
  • 1/2 cup melted Biscoff spread

Method
 

Make the Crust
  1. In a mixing bowl, combine the Biscoff cookie crumbs, chopped pecans, brown sugar, cinnamon, and sea salt. Stir in the melted butter until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a lined 9×9-inch baking dish.
Prepare the Filling
  1. In another large bowl, beat the cream cheese until smooth.
  2. Gradually add the powdered sugar, mixing until combined.
  3. Incorporate the vanilla extract and sea salt, then fold in the pumpkin puree with the spices until well combined.
Add the Topping
  1. In a separate bowl, whip the heavy cream until soft peaks form and fold it gently into the cream cheese pumpkin mixture.
  2. Dollop the filling over the crust and spread evenly.
Chill and Serve
  1. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  2. Once set, drizzle the melted Biscoff spread over the bars before slicing into squares.

Notes

Ensure cream cheese is at room temperature for smooth filling. Toasting pecans enhances flavor. For a low-carb option, consider a keto version.