No Bake Pumpkin Cheesecake Bars
Published on November 04, 2026
Quick Summary
These No-Bake Pumpkin Cheesecake Bars are an easy fall dessert made with a buttery brown butter Biscoff cookie crust and a creamy pumpkin cheesecake filling. They're full of pumpkin pie spice, perfectly sweet, and finished with whipped cream, salted caramel, and extra Biscoff cookie crumbs. No oven required! These pumpkin cheesecake bars are easy to make ahead, perfect for Thanksgiving, and always a hit with family and friends.
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Pin ItNo-Bake Pumpkin Cheesecake Bars with a Brown Butter Biscoff Cookie Crust
If you love pumpkin cheesecake but don't want to turn on the oven, these No-Bake Pumpkin Cheesecake Bars are for you! They have everything I love about a classic pumpkin cheesecake, but in an easy, no-bake bar form.
The crust is made with Biscoff cookies and brown butter, which gives it a rich, buttery flavor with hints of caramel and cinnamon. I highly recommend taking the extra few minutes to brown the butter. It adds so much flavor and makes the crust extra special. Biscoff cookies are already delicious, but brown butter takes them to another level!
The filling is light, creamy, and full of pumpkin flavor. I use full-fat cream cheese for that classic cheesecake richness, pumpkin purée for a seasonal flavor, and pumpkin pie spice to bring everything together. Folding in freshly whipped cream gives the filling a soft, fluffy texture while still allowing the bars to set up beautifully in the refrigerator.
And the finishing touches? A little extra whipped cream, salted caramel sauce, and Biscoff cookie crumbs. They make these bars look beautiful and taste even better!
I love that this is a completely make-ahead dessert. Since the bars need several hours to chill, you can prepare them the day before you need them. No oven space required, which is especially helpful when you're planning a big Thanksgiving meal!
When to Serve Pumpkin Cheesecake Bars
These bars are perfect for just about any fall occasion!
- Thanksgiving dessert: A great addition to your holiday dessert table, especially if you're looking for something besides traditional pumpkin pie.
- Fall gatherings: Bring them to a Friendsgiving, Halloween party, or fall potluck.
- Holiday parties: The individual bars are easy to serve and share.
- Weekend baking: Make a batch when you're craving pumpkin cheesecake but don't want to fuss with a water bath or turn on the oven.
If you love pumpkin desserts, you need to add these to your fall baking list. They're easy, beautiful, and absolutely delicious!
Ingredients (with Helpful Notes)
- Biscoff cookies: These make the best crust! Their caramelized, spiced flavor pairs perfectly with pumpkin. Crush them into fine crumbs using a food processor.
- Unsalted butter: You'll brown the butter before mixing it with the cookie crumbs. This adds a wonderful nutty flavor to the crust.
- Cream cheese: Use full-fat, brick-style cream cheese for the richest, creamiest filling. Make sure it is softened to room temperature so it blends smoothly.
- Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices.
- Granulated sugar and light brown sugar: Using both gives the filling a balanced sweetness and a little extra depth from the brown sugar.
- Vanilla extract: Adds warmth and enhances the flavor of the cheesecake filling.
- Pumpkin pie spice: A classic blend of cinnamon, ginger, nutmeg, and other fall spices. You can use homemade pumpkin pie spice, too.
- Heavy whipping cream: Whipped separately and folded into the filling, it creates a light, fluffy cheesecake texture. Make sure it is cold so it whips properly.
- Salt: A little salt balances the sweetness and brings out all of the flavors.
- Garnishes: Whipped cream, salted caramel sauce, and extra Biscoff cookie crumbs make the perfect finishing touches.
How to Make No-Bake Pumpkin Cheesecake Bars
These bars are simple to put together, and you don't need any special baking skills. Just give yourself enough time for chilling!
Start with the crust. Line your pan with parchment paper, making sure you leave some overhang on the sides. This will make removing the bars so much easier later. Combine the cookie crumbs with the brown butter and press the mixture firmly into the pan. Pop it in the freezer while you prepare the filling.
Make the pumpkin cheesecake filling. Beat the softened cream cheese with both sugars until the mixture is completely smooth. Add the pumpkin, vanilla, pumpkin pie spice, and salt. Scrape down the sides of the bowl so everything is evenly incorporated.
Whip the cream. In a separate bowl, whip the heavy cream until it forms stiff peaks. This is what gives the cheesecake its light, fluffy texture.
Bring it all together. Gently fold the whipped cream into the pumpkin cheesecake mixture. Take your time so you don't deflate all that lovely whipped cream. Spread the filling over the chilled Biscoff crust and smooth the top.
Let the refrigerator do the work. Cover the pan and refrigerate until the cheesecake is completely set. I recommend chilling it overnight for the cleanest slices.
Add the finishing touches. Lift the cheesecake out of the pan using the parchment paper. Slice into bars and finish with whipped cream, salted caramel, and Biscoff crumbs. Now you're ready to serve!
Tips for Making the Best Pumpkin Cheesecake Bars
A few simple tips will help you get the best flavor and texture.
- Don't skip browning the butter. It adds a nutty, rich flavor that makes the Biscoff crust extra delicious. Watch it carefully because butter can go from perfectly browned to burnt quickly.
- Freeze the crust. After pressing the Biscoff mixture into the pan, you have to freeze the crust for about 20 minutes. This helps the butter firm up so the crust holds together nicely when you add the cheesecake filling.
- Use room-temperature cream cheese. This is VERY important for a smooth, creamy filling. Cold cream cheese can leave little lumps throughout the mixture.
- Whip the cream to stiff peaks. This helps give the filling structure so the bars hold their shape once chilled.
- Fold gently. Don't stir vigorously when adding the whipped cream. Gently folding keeps the filling light and airy.
- Give the bars enough time to chill. Six hours is the minimum, but overnight is even better. Don't rush this step!
- For clean slices: Use a sharp knife and wipe it clean between cuts. This will give you pretty, neat edges.
How to Store
- Storing: Store the pumpkin cheesecake bars in an airtight container or cover the pan tightly with plastic wrap. Keep refrigerated for up to 4 days. For the prettiest presentation, I recommend adding the whipped cream, caramel sauce, and cookie crumbs just before serving.
- Freezer: These bars freeze well! Place them in a single layer in an airtight container, separating layers with parchment paper if needed. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make Ahead: These are a wonderful make-ahead dessert. You can prepare the entire cheesecake a day in advance and let it chill overnight. Add the garnishes right before serving.
No-Bake Pumpkin Cheesecake Bars
Ingredients
For the Crust:
- 2 cups Biscoff cookie crumbs
- 7 tablespoons unsalted butter
- 1/4 teaspoon salt
For the Filling:
- 16 ounces full-fat cream cheese, softened
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup heavy whipping cream
For the Garnish:
- Extra whipped cream
- Salted caramel sauce
- Biscoff cookie crumbs
Instructions
- Prepare the Pan. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Brown the butter. In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter is golden brown and smells nutty, about 5 to 7 minutes. Remove from the heat and let cool slightly.
- Make the crust. In a medium bowl, combine the Biscoff cookie crumbs and salt. Pour in the brown butter and stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan. Freeze while you make the filling.
- Make the cheesecake pumpkin mixture. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese, granulated sugar, and brown sugar until smooth and creamy. Add the pumpkin, vanilla, pumpkin pie spice, and salt. Beat until smooth, scraping down the sides of the bowl as needed.
- Make the whipped cream. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until combined.
- Assemble the bars. Spread the filling evenly over the chilled crust and smooth the top.
- Chill. Cover and refrigerate for at least 6 hours, or preferably overnight, until firm.
- Garnish and Serve. Use the parchment paper to lift the cheesecake from the pan. Cut into bars and top each bar with extra whipped cream, a drizzle of salted caramel sauce, and Biscoff cookie crumbs, if desired.
- Store: Store the cheesecake bars covered in the refrigerator for up to 4 days. The bars can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Notes
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Use full-fat, brick-style cream cheese for the best texture.
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Make sure the cream cheese is softened to room temperature before mixing.
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Use pure pumpkin purée, not pumpkin pie filling.
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Chill for at least 6 hours, preferably overnight, to ensure the bars are fully set.
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For clean slices, use a sharp knife and wipe it clean between cuts.
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Add whipped cream, caramel sauce, and Biscoff crumbs just before serving.
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Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
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Variations
Want to change things up? Here are a few delicious ways to make these pumpkin cheesecake bars your own.
- Graham Cracker Crust: Swap the Biscoff cookies for graham cracker crumbs for a more traditional cheesecake crust.
- Gingersnap Crust: Use crushed gingersnap cookies for an extra punch of warm spice.
- Maple Whipped Cream: Add a little pure maple syrup to your whipped cream for a delicious fall-inspired topping.
- Individual Cheesecake Cups: Layer the crust and pumpkin filling in small jars or dessert cups for individual servings. Chill until set and garnish before serving.