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Easy, Creamy and Indulgent No Bake Pumpkin Pie Cheesecake Bars

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A quick and easy recipe for the ultimate make ahead Thanksgiving dessert. These creamy no bake pumpkin cheesecake bars have a Biscoff cookie crust and candied pecans on top.

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To make these bars you'll need: - Cookie crumbs - Butter - Cream cheese - Brown sugar - Pumpkin pie spices - Pumpkin puree - Heavy cream - Powdered sugar

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Start by mixing together the crushed cookies and melted butter to form a crumb base. Then press firmly into a lined square pan.

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Whisk together the cream cheese, pumpkin puree, sugar and spices. Then fold in a whipped cream made from the heavy cream and powdered sugar.

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The key to this no bake cheesecake is the whipped cream - this will stabilize it and make is creamy soft, yet sliceable! Spread the filling over the cookie base.

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Let the cheesecake set in the fridge for several hours or overnight, before slicing and topping with whipped cream and candied pecans.

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For the full recipe, ingredient measurements, tips and tricks - swipe up on the link below!