Easy, Creamy and Indulgent
No Bake Pumpkin Pie Cheesecake Bars
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.
To make these bars you'll need:
- Cookie crumbs
- Cream cheese
- Brown sugar
- Pumpkin pie spices
- Pumpkin puree
- Heavy cream
- Powdered sugar
Start by mixing together the crushed cookies and melted butter to form a crumb base. Then press firmly into a lined square pan.
Whisk together the cream cheese, pumpkin puree, sugar and spices. Then fold in a whipped cream made from the heavy cream and powdered sugar.
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.
Let the cheesecake set in the fridge for several hours or overnight, before slicing and topping with whipped cream and candied pecans.
For the full recipe, ingredient measurements, tips and tricks - swipe up on the link below!