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No Bake Pumpkin Cheesecake Bars

No Bake Pumpkin Cheesecake Bars: Fall's Creamy Sweet Treat

Indulge in No Bake Pumpkin Cheesecake Bars, a delightful seasonal treat perfect for gatherings.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Biscoff crumbs Substitute gluten-free graham crackers for gluten-free version
  • 1/2 cup Melted butter Use dairy-free alternative for non-dairy version
  • 1/4 cup Brown sugar Can be replaced with coconut sugar for a healthier alternative
For the Filling
  • 8 oz Cream cheese Use non-dairy cream cheese for vegan option
  • 1 cup Powdered sugar Adjust the quantity to taste
  • 1 cup Pumpkin purée Fresh or canned works well
  • 1 teaspoon Vanilla extract
  • 2 teaspoons Pumpkin pie spice Substitute with a mix of cinnamon and nutmeg if not available
  • 8 oz Cool Whip Replace with homemade whipped cream for better flavor, but note Cool Whip stabilizes better for storage
Optional Toppings
  • 1 cup Whipped cream or heavy cream Adds richness and a fluffy topping
  • 1/2 cup Chopped pecans Can be omitted for nut-free
  • 1/4 cup Caramel sauce For a sweet drizzle that complements the pumpkin flavor

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Hand mixer
  • Spatula
  • parchment paper
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Begin by lining an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
  2. In a mixing bowl, combine Biscoff crumbs, melted butter, and brown sugar, stirring until completely moistened.
  3. Press the mixture firmly into the bottom of the pan using the back of a measuring cup.
  4. Chill the crust in the refrigerator for about 30 minutes while you make the filling.
  5. In a large mixing bowl, beat the cream cheese with a hand mixer on medium speed until it becomes smooth and creamy, about 2 minutes.
  6. Gradually add powdered sugar, pumpkin purée, vanilla extract, and pumpkin pie spice. Mix until well combined and smooth.
  7. Gently fold in the Cool Whip until the mixture is light and fluffy.
  8. Once the crust is chilled, spread the creamy filling evenly over the crust, smoothing the top with a spatula.
  9. Cover the pan with plastic wrap or a lid, and refrigerate for at least 4 hours, or until the filling is set and firm to the touch.
  10. When ready to serve, remove the pan from the refrigerator and lift the bars out using the parchment overhang.
  11. Slice into squares using a sharp knife for clean edges.
  12. Top each square with a dollop of whipped cream, a sprinkle of chopped pecans, and a drizzle of caramel sauce if desired.
  13. Enjoy these No Bake Pumpkin Cheesecake Bars with family and friends!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and chill properly.

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