Can you add oats to cheesecake bars?

While oats aren’t part of the classic recipe, you can sprinkle a light oat crumble on top for added texture. The nuttiness of oats complements the creamy pumpkin cheesecake filling and spiced Biscoff crust, giving the bars a more rustic, fall-inspired twist.

What makes these cheesecake bars set without baking?

These no-bake pumpkin biscoff cheesecake bars set because of the chilled cream cheese, whipped cream, and powdered sugar. The mixture firms up in the refrigerator, resulting in a sliceable texture without needing to turn on the oven. Allow at least 6 hours or overnight for the bars to fully set.

Why use Biscoff cookies instead of graham crackers?

Biscoff cookies add a caramelized, spiced sweetness that pairs perfectly with pumpkin. While graham crackers are a classic base, Biscoff elevates the flavor profile and enhances the cozy fall character of these cheesecake bars.

How do you cut cheesecake bars neatly?

For clean slices, use a long, sharp knife. Dip it in hot water, wipe dry, then cut straight through the bars in one motion. Repeat the process between each cut to keep the filling smooth and the Biscoff crust intact.

Can you freeze no-bake pumpkin biscoff cheesecake bars?

Yes, these cheesecake bars freeze very well. Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container. Freeze for up to two months and thaw overnight in the refrigerator before serving.

No-Bake Pumpkin Biscoff Cheesecake Bars | Easy Fall Cheesecake Recipe

Description

Creamy, spiced, and layered with a buttery Biscoff crust, these No-Bake Pumpkin Biscoff Cheesecake Bars are the ultimate fall dessert. Made with real pumpkin puree, warm pumpkin pie spice, and a velvety cream cheese filling, this recipe is perfect for Thanksgiving, holiday parties, or cozy autumn nights. Easy to prepare ahead and oven-free, these cheesecake bars deliver indulgent flavor in every bite.

Ingredients

Scale

For the Biscoff Crust

2 cups Biscoff cookie crumbs (about 24 cookies)
½ cup unsalted butter, melted

For the Cheesecake Filling

16 oz cream cheese, softened
1 cup pumpkin purée (not pumpkin pie filling)
½ cup Greek yogurt or sour cream
½ cup powdered sugar
¼ cup maple syrup or honey
1 tsp vanilla extract
1 ½ tsp pumpkin pie spice
1 cup whipped cream

Optional Garnishes

Extra whipped cream
Crushed Biscoff cookies
A sprinkle of pumpkin pie spice

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Instructions

Prepare the Crust: Crush Biscoff cookies into fine crumbs. Mix with melted butter until fully coated. Press firmly into a parchment-lined 9×9-inch baking dish. Chill for 15 minutes.
Make the Filling: In a large bowl, beat softened cream cheese until smooth. Add pumpkin purée, Greek yogurt, powdered sugar, maple syrup, vanilla, and pumpkin pie spice. Blend until creamy. Gently fold in whipped cream.
Assemble the Bars: Spread the filling evenly over the chilled crust. Smooth the top with a spatula. Refrigerate for at least 6 hours or overnight until firm.
Serve: Slice into bars. Garnish with whipped cream, crushed Biscoff cookies, or extra spice.

Notes

Make-Ahead: Prepare up to 2 days in advance and refrigerate.
Freezing: Wrap individual bars in plastic wrap and freeze for up to 2 months.
Dairy-Free: Use plant-based cream cheese and coconut whipped cream.

Prep Time: 25 minutes
Chill Time: 6 hours
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: per serving, 1 of 12 bars
Calories: 312 kcal
Sugar: 21 g
Sodium: 215 mg
Fat: 19 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 54 mg