No Bake Pumpkin Cheesecake Bars

Ingredients

• 1 1/2 cups (160 g)Biscoff or gingersnap cookie crumbs, about 20 Biscoff cookies
• 1/4 cup (56 g)salted butter, melted
• 1 cup or 8 oz (about 227 g)full-fat cream cheese, at room temperature
• 3/4 cup (180 g)canned pumpkin purée
• 2 tsp (6 g)pumpkin pie spice
• 1 tsp (4 g)vanilla extract or vanilla bean paste
• 1/2 tsp (3 g)fine salt
• 1 squirt, optionalorange gel food colouring
• 1 cup (125 g)icing sugar
• 1 cup (240 g)double cream, at room temperature
• 1/4 cup (30 g)icing sugar

Instructions

1. 1

   Prepare the tin

   Line and grease an 20 cm square baking tin with baking parchment. Unpainted metal binder clips can hold the parchment in place.

2. 2

   Mix the crumbs

   Combine 160 g of cookie crumbs and 56 g of melted butter in a medium bowl, mixing until the crumbs are evenly moistened.

3. 3

   Press the crust

   Transfer the mixture to the prepared tin. Press it down firmly with the flat bottom of a glass or measuring cup to make a compact, even layer.

4. 4

   Chill the crust

   Put the tin in the freezer so the crust can cool and firm up.

5. 5

   Beat the cheese

   While the crust chills, beat 227 g of room-temperature cream cheese in a medium bowl with a hand mixer or stand mixer fitted with a whisk. Mix on medium-high for 1 minute, until smooth and creamy.

6. 6

   Dry the pumpkin

   Spoon the pumpkin purée onto a few sheets of kitchen paper and pat it to absorb some of its moisture. This helps the bars set more firmly.

7. 7

   Season the filling

   Add the pumpkin, pumpkin pie spice, vanilla, salt and optional orange colouring to the cream cheese. Mix on medium-low until combined.

8. 8

   Add the sugar

   Mix in 125 g of icing sugar on low speed, scraping down the sides of the bowl with a rubber spatula as needed.

9. 9

   Whip the cream

   Put the double cream and 30 g of icing sugar in a stand mixer bowl or a large bowl. Beat on high for 1–2 minutes, until the cream forms medium peaks that hold their shape when the whisk is lifted.

10. 10

    Fold the cream

    Fold the whipped cream into the pumpkin mixture with a rubber spatula, stopping as soon as it is combined so you do not knock out the air.

11. 11

    Fill the tin

    Spoon the filling over the chilled crust and smooth the surface with a rubber or offset spatula.

12. 12

    Set the bars

    Cover the tin with cling film and refrigerate for at least 8 hours, preferably overnight, until set.

13. 13

    Slice the bars

    Once fully chilled, cut the bars with a sharp, warm knife. Clean the blade after each cut for neater squares.

14. 14

    Finish and serve

    Top each square with a swirl of whipped cream and a dusting of pumpkin pie spice. The recipe suggests using stabilised whipped cream and an open-star piping tip for the swirls.

What are pumpkin cheesecake bars?

Pumpkin cheesecake bars are a chilled, sliceable take on American cheesecake, cut into squares rather than served as a whole cake. Pumpkin and warm spice give the filling its autumn character, while a spiced biscuit base supplies a crisp, buttery contrast.

This version is no-bake, so the filling relies on whipped cream and a long chill to become sliceable. Patting moisture from the pumpkin helps it set more firmly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 331 calories, 3g protein, 35g carbs, 21g fat.

The biscuit crumbs and icing sugar provide most of the carbohydrates, while butter, cream cheese and double cream contribute much of the fat. The cream cheese and cream also provide some protein, though the bars are primarily a dessert. Serve a square with fresh fruit, or alongside a meal with a source of lean protein and vegetables.

Choosing the cookie base

Biscoff crumbs: these make a caramel-like, spiced crust that pairs naturally with pumpkin. Gingersnap crumbs offer a similar flavour and can be used in the same quantity.

Melted butter: mix it thoroughly through the crumbs so they look evenly damp. Pressing the mixture firmly into the tin helps the crust stay together when you cut the bars.

Getting the pumpkin filling right

Room-temperature cream cheese: beat it on its own first, until smooth and creamy. This gives the pumpkin mixture a more even texture and avoids lumps.

Pumpkin purée: use canned purée, not pumpkin pie filling, and pat it with kitchen paper before mixing. Removing some surface moisture helps keep the filling from becoming loose.

Whipping and folding

Medium peaks: stop beating when the cream holds its shape but still looks smooth. The recipe’s cue is that it should remain on the whisk when lifted.

Gentle folding: add the whipped cream with a rubber spatula and turn the mixture just until no streaks remain. Overmixing can deflate the air that gives the filling its light texture.

Chilling and slicing

Long chill: allow at least 8 hours in the fridge, or leave the tin overnight for the filling to set. The crust should already be cold and firm before you add the filling.

Clean cuts: warm a sharp knife, wipe it clean after each slice and repeat as needed. This helps keep the layers distinct and the squares tidy.

Serving the bars

Whipped cream: add the topping shortly before serving so it looks fresh. A dusting of pumpkin pie spice provides a simple finish.

On the side: serve the bars with coffee or tea, or add fresh fruit for a bright contrast to the rich, spiced filling.

Recipe notes & tips

• Line the tin with parchment that extends over the sides so you can lift out the chilled slab.
• Use room-temperature cream cheese so it beats smoothly.
• Pat the pumpkin purée rather than squeezing it, and stop once some of the moisture has been absorbed.
• Check the whipped cream frequently as it beats; it can pass medium peaks quickly.
• Chill the bars overnight when possible for the cleanest slices.
• Wait until just before serving to add the whipped-cream swirls.

Variations

• Use gingersnaps: swap in gingersnap crumbs for an extra ginger-forward base.
• Add orange colour: mix in a small squirt of orange gel colouring for a brighter filling.
• Use a ready-made topping: replace the homemade whipped cream with 2 cups of Cool Whip, as suggested in the method.
• Change the finish: dust the whipped-cream topping with pumpkin pie spice just before serving.
• Skip the piping: spread or spoon whipped cream over each square instead of piping a swirl.

Common mistakes to avoid

• Loose crust: press the buttered crumbs firmly and evenly into the tin before chilling.
• Wet filling: pat the pumpkin purée with kitchen paper to absorb some moisture.
• Lumpy cream cheese: let it reach room temperature, then beat it smooth before adding the other filling ingredients.
• Overwhipped cream: stop at medium peaks, while the cream is still smooth and able to hold its shape.
• Deflated filling: fold the whipped cream in gently and stop as soon as it is combined.
• Messy slices: chill fully, use a warm sharp knife and wipe the blade between cuts.

How to store

Keep the bars in an airtight container in the fridge for up to 5 days. For the best-looking topping, store them without whipped cream and add it just before serving.

Frequently asked questions