No-Bake Pumpkin Cheesecake Bars

Creamy no-bake pumpkin cheesecake bars with a crunchy biscoff crust and airy pumpkin cheesecake layer

Prep: Line a 9x9" square pan with parchment paper and set aside.
Crumb mixture: Place the biscoff cookies in a ziploc bag and whack them with a rolling pin until they're finely crushed. You can also whiz them in a food processor. Transfer the crumbs to a medium bowl and stir in the salt. Add the melted butter and mix until the crumbs are saturated.
Press into pan: Transfer the crumb mixture to your lined pan. Spread the mixture out and use a spatula or the flat bottom of a measuring cup to press the mixture into a flat, even layer. Be sure to press it into the corners of the pan. Let the pan chill in the fridge while you prepare the filling.

Whip cream: In a medium mixing bowl, add the whipping cream. Use an electric hand mixer to beat on medium speed until it becomes stiff peaks. Set aside.
Mix: In a separate large mixing bowl, add the softened cream cheese. Use the same hand mixer to beat until very creamy. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until creamy and smooth.
Combine: Add the whipped cream to the cream cheese mixture and fold together with a spatula until no streaks remain.
Fill pan: Pour the cheesecake batter into your pan on top of the crust. Use an offset spatula to push the batter into the corners and sides of the pan and smooth the top into a flat layer. Cover and chill the cheesecake in the fridge overnight or for 24 hours. The longer you let it chill, the firmer the cheesecake will set.

Whip cream: In a small bowl, add whipping cream, powdered sugar, and vanilla extract. Use a hand mixer or handheld milk frother to beat until it becomes stiff peaks. Transfer the whipped cream to a piping bag fitted with a closed star piping tip.
Slice: Run an offset spatula along any sides of the cheesecake that may be directly touching the pan. Lift the entire cheesecake out of the pan by the parchment paper overhangs. Cut into 9 squares.
Garnish: Pipe a swirl of whipped cream on top of each cheesecake bar. Garnish with a dust of pumpkin pie spice and a sprig of thyme (optional).

Pumpkin pie spice: You can use store-bought pumpkin pie spice mix or make your own. To make your own, stir together:
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
You can double or triple this mix as needed. Use what you need from this mixture and save the rest for other recipes!

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