No-Bake Pumpkin Cheesecake Bars

👩🏽‍🍳Why This Recipe Works

Great beginner dessert: No-bake desserts are perfect for novice bakers and cooks, because you do not have to worry as much with strict ratios. This recipe is a great way to enjoy a sweet treat, without the stress! This no bake nutella cheesecake with an oreo crust is another great way to get into no-bake desserts.

Familiar, warm flavors: Cheesecake is always delicious, but when you add in the warm flavors of pumpkin spice, things get even better. These cheesecake bars are cozy and sweet, all at the same time. To keep the fall pumpkin treats coming, give these Copycat Starbucks Pumpkin Scones, caramel apple cheesecake bars, Pumpkin pie spice pancakesor this pumpkin crisp a try!

Light and fluffy texture: Traditional cheesecake can sometimes have a more dense texture. The great thing about no-bake cheesecake, is that it is light and mousse-like. You won't feel weighed down after eating these pumpkin bars.

🥘Ingredients

• Biscoff cookies: Biscoff cookies add another layer of warm spice flavor to the crust that is different than traditional cheesecake crusts. It pairs well with the flavor of pumpkin, and pumpkin spice. Biscoff cookies are also a fantastic base for this Biscoff cake with Biscoff frosting.
• Heavy whipping cream: Heavy whipping cream is a key ingredient in no-bake cheesecake recipes, as it helps the cake stay fluffy and creamy without added eggs.
• Cream cheese: I recommend using full fat cream cheese, as it will give you the best results for a sweet treat like this. Do not substitute with cream cheese spread, as the texture is different than the brick version.
• Pumpkin puree: Pumpkin puree is not to be confused with pumpkin pie filling. Pumpkin pie filling is pre-sweetened and seasoned, which does not allow you to control the sweetness and flavor of the cheesecake bars. If you are worried about using up leftover pumpkin puree, these Pumpkin Chocolate Chip Cookies are a great solution.
• Pumpkin spice: Pumpkin spice is a mix of cinnamon, nutmeg, cloves, allspice and ginger - all the warm flavors you associate with fall. 
• Confectioner sugar: Confectioner sugar helps to set and thicken the cheesecake mixture, to mimic a baked cheesecake.
• Sour cream: Sour cream adds the tang that you traditionally taste in a cheesecake recipe. It is not overwhelming, but it adds a good balance to the sweetness. 

📖Substitutions

• Biscoff cookies: Shortbread cookies, or graham cracker crumbs will work in place of biscoff cookies.
• Pumpkin puree: If you are in an absolute pinch, you can use pumpkin pie filling. Be sure to adjust the sugar and added pumpkin pie spice, as you will probably not need it.
• Pumpkin spice: You can substitute with homemade chai masala powder, or apple spice mix as well.
• Sour cream: Greek yogurt will work to add the same level of tang to the cheesecake mixture. You can also add some lemon juice to the mixture, for another layer of tang.

 🔪Variations

• Classic: Instead of bars, use this recipe to make a classic round cheesecake. I recommend using a springform pan, for easy cutting and serving.
• Add-ins: Add some chocolate chips or toffee bites into the cheesecake mix, for a crunchy surprise texture.

Spray a 9x13 cake pan with non-stick cooking spray. Line the pan with parchment paper strips, to help lift out the bars once they are set. 

Add whole biscoff cookies to a food processor. Pulse until the cookies resemble a rough crumb, and then start streaming the melted butter into the cookie crumbs while continuing to pulse. The cookie crust should hold together if you press it between your fingers, like wet sand. [photo 1]

Transfer the cookie mixture into the pan, and using your hand or the bottom of a dry measuring cup, press the crumb mixture into the bottom of the pan. Ensure that the mixture is tightly packed into the bottom, and transfer to the freezer. [photo 2]

Add the cold heavy whipping cream to a stand mixer bowl. Using the whisk attachment, whip the cream on a high setting until the cream has formed stiff peaks. This means that you should be able to pick up the whisk attachment with whipped cream on it, and the whipped cream will stay stiff instead of falling off the whisk. Transfer the cream to a bowl, and set aside. [photo 3]

To the same stand mixer bowl, add the softened cream cheese, sour cream and granulated and confectioner sugar. Using the paddle attachment, whip the cream cheese and sugar together until light and fluffy. [photo 4]

Add the pumpkin puree, pumpkin spice, and vanilla to the mixture, and mix on medium speed until combined. Scrape down the sides of the bowl to ensure that there is no unmixed cream cheese at the side or on the bottom. [photo 5]

Add in the whipped cream in halves, and fold it in gently to incorporate the whipped cream into the cream cheese mixture. My preferred method is to take my rubber spatula under the mixture, and fold over. Do this with both halves of the whipped cream until the mixture is combined. [photo 6]

Transfer the mixture to the cake pan with the pressed cookie crust. Smooth the cheesecake mixture out with a rubber spatula, or an offset spatula if you would like an extra smooth top. [photo 7]

Refrigerate the cheesecake in the pan, for at least 8 hours - I recommend 12 hours for the best results. Cover the top of the cheesecake with cling wrap, directly on the cheesecake to prevent the top from hardening and drying out. When you are ready to serve, remove the cheesecake from the pan by pulling on the parchment paper. Cut the bars into 24 squares.

To serve, melt semi-sweet chocolate discs and butter in the microwave, in 15 second increments until silky smooth. Transfer the melted chocolate to a plastic sandwich bag, and cut off a small tip from the sandwich bag. Drizzle the chocolate over the cheesecake bars, and refrigerate the cheesecake bars for another 10 minutes. [photo 8]

🍽 Make Ahead & Storage

• Make these cheesecake bars up to 4 days in advance. Keep covered in with saran wrap to prevent the cheesecake from drying out.
• Drizzle with the melted chocolate when you are ready to serve.
• I do not recommend freezing the cheesecake, as the extra condensation and moisture will change the texture of the cheesecake when it defrosts.

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