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No Bake Pumpkin Pie Cheesecake Bars

These easy no bake pumpkin cheesecake bars are flavoured with the spices of classic pumpkin pie. A creamy pumpkin pie cheesecake filling on a Biscoff biscuit base, topped with quick homemade whipped cream and candied pecans. A perfect dessert bar, great for Fall, Thanksgiving or the holidays.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Servings: 12 slices
Calories: 276 kcal
Course: Dessert
Cuisine: American

Ingredients

Ingredients for Cookie Crumb Base
  • 1½ cups crushed Lotus Biscoff biscuits can be substituted with other speculoos flavoured cookie crumbs or graham cracker crumbs
  • 5 tablespoon unsalted butter melted
Ingredients for Pumpkin Cheesecake Filling
  • 8 oz soft spreadable cream cheese full fat (see note)
  • 2 tablespoon light brown sugar muscovado, firmly packed
  • 3 oz pumpkin puree
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ cup heavy whipping cream or double cream
  • 3 tablespoon powdered sugar or icing sugar
Ingredients for Candied Pecans
  • 3 oz pecan halves shelled
  • ¼ cup maple syrup
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt
Ingredients for Whipped Cream
  • ½ cup heavy whipping cream or double cream
  • ½ tablespoon powdered sugar or icing sugar
  • ½ teaspoon vanilla extract

Instructions

Instructions for Pumpkin Cheesecake Bars
    Cup of Yum
  1. Begin by lining the base and sides of an 8" square baking pan with parchment paper. (see note)
  2. In a small mixing bowl, stir together the crushed cookie crumbs and melted butter. Add this to the lined square pan and press firmly into an even base. Place the pan with the cookie base in the freezer while you make the filling to allow this to chill.
  3. In a mixing bowl, add the heavy cream and powdered sugar. Beat with an electric handheld beater or stand mixer fitted with a whisk attachment, until stiff peaks form.
  4. Meanwhile in a separate mixing bowl, whisk together the cream cheese, brown sugar and spices. Add the pumpkin purée and whisk until smooth.
  5. Add the whipped cream mixture into the cream cheese mixture and then fold gently to combine.
  6. Spoon the cheesecake filling on top of the prepared base and spread evenly with an offset spatula.
  7. Place in the refrigerator to chill for at least four hours (better over night).
Instructions for Candied Pecans
  1. Place the pecan halves, syrup, salt and spices in a non stick frying pan and heat over a medium heat, stirring occasionally until the spices have mixed into the syrup and this is coating the nuts.
  2. After a few minutes, the syrup will begin to boil. Continue to stir occasionally as the syrup begins to thicken to coat the nuts.
  3. After about 10 minutes this will start to crystallise. At this point, remove from the heat and place the nuts in a single layer on a piece of parchment paper to cool (see note).
Instructions for Whipped Cream
  1. Place the cream, powdered sugar and vanilla in a mixing bowl and beat with a handheld electric beater (or stand mixer fitted with a whisk attachment), until stiff peaks form.
Instructions for Assembling
  1. When ready, remove the cheesecake from the square pan - this is best done by lifting the 8" square out of the pan by the overhanging parchment. Place this on a counter or chopping board and use a large clean knife to slice into 12 pieces (see note).
  2. Transferring the whipped cream to a piping bag fitted with a star nozzle, pipe a decorative line of cream on top of each slice (see note).
  3. Finally add a few pecan halves to each piece.

Notes

  • My recipe calls for soft spreadable cream cheese. You can use block cream cheese, but if making this substitution, you will need to ensure the block cream cheese has softened at room temperature and you may need to beat it longer until it is smooth.
  • When lining your tray, use two long 8" wide strips of parchment paper, criss-crossing these over the base of the pan and overhanging the sides. This will allow you to more easily lift the no bake cheesecake out of the pan once chilled.
  • The measurements provided for the candied pecans will make more than you need for decorating 12 cheesecake bars as shown. You can of course add more pecans to the top of each bar or snack on any extras!
  • For tips of slicing cheesecake bars, see the blog post above. 
  • You don't have to use a piping bag or tip for this recipe. You can also simply spoon a dollop of cream on each slice or cut the corner off of a plastic sandwich bag to make a quick DIY piping bag. For a more decorative finish, I would recommend a piping bag and a star nozzle.

Nutrition Information

Calories 276kcal (14%) Carbohydrates 19.9g (7%) Protein 3.2g (6%) Fat 21.2g (33%) Saturated Fat 10g (50%) Cholesterol 47mg (16%) Sodium 212mg (9%) Potassium 95mg (3%) Fiber 1.8g (7%) Sugar 10.5g (21%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 276

% Daily Value*

Calories 276kcal 14%
Carbohydrates 19.9g 7%
Protein 3.2g 6%
Fat 21.2g 33%
Saturated Fat 10g 50%
Cholesterol 47mg 16%
Sodium 212mg 9%
Potassium 95mg 2%
Fiber 1.8g 7%
Sugar 10.5g 21%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.