Can you add oats to cheesecake bars?

Yes, you can. While oats aren’t a traditional part of this recipe, they can add a pleasant, rustic texture to the topping or crust. If you’d like to include oats, sprinkle a small amount of toasted oats over the finished bars before serving. This adds a light crunch that pairs nicely with the creamy pumpkin filling and spiced Biscoff base. However, keep the amount minimal so it doesn’t overpower the flavor or texture of your no bake pumpkin biscoff cheesecake bars.

What makes these cheesecake bars set without baking?

These bars rely on the combination of cream cheese, whipped cream, and powdered sugar to firm up as they chill. The air incorporated during mixing gives the filling its light texture, while the fat in the cream cheese helps it solidify once cold. When refrigerated for at least six hours, the mixture sets into a sliceable, mousse-like texture without needing an oven. This is what makes no bake pumpkin biscoff cheesecake bars so easy and reliable for any home cook.

Why use Biscoff cookies instead of graham crackers?

Biscoff cookies offer a deeper, caramelized flavor compared to traditional graham crackers. Their warm spice notes pair perfectly with pumpkin, enhancing the overall fall character of the dessert. They also have a slightly crispier texture, which creates a more stable base for no bake pumpkin biscoff cheesecake bars. While graham crackers work as a substitute, Biscoff cookies elevate the taste and aroma, making the dessert truly unforgettable.

How do you cut cheesecake bars neatly?

For perfect slices, always chill your no bake pumpkin biscoff cheesecake bars completely before cutting. Use a long, sharp knife dipped in hot water, wipe it dry, and make smooth, steady cuts. Rinse and reheat the knife between each slice to keep the edges clean. Using parchment paper under the crust also makes it easy to lift the whole dessert out of the pan before slicing. This method ensures each bar looks clean and professional.

Can you freeze no bake pumpkin biscoff cheesecake bars?

Absolutely. These cheesecake bars freeze well and maintain their creamy consistency once thawed. To freeze, wrap each bar tightly in plastic wrap and place them in an airtight container. Freeze for up to two months. When you’re ready to enjoy them, move the bars to the refrigerator and let them thaw overnight. This gradual thawing keeps the filling smooth and prevents the crust from becoming soggy. You can serve them slightly chilled for a firmer, ice cream-like texture or fully thawed for a soft, creamy bite.

No Bake Pumpkin Biscoff Cheesecake Bars – The Best 5-Minute Fall Dessert

Description

Creamy, spiced, and layered with a buttery Biscoff crust, these no-bake pumpkin biscoff cheesecake bars are the ultimate fall dessert.

Ingredients

Scale

2 cups Biscoff cookie crumbs (about 24 cookies)

½ cup unsalted butter, melted

16 oz cream cheese, softened

1 cup pumpkin purée

½ cup Greek yogurt or sour cream

½ cup powdered sugar

¼ cup maple syrup or honey

1 tsp vanilla extract

1½ tsp pumpkin pie spice

1 cup whipped cream

Optional: Extra whipped cream, crushed Biscoff cookies, pumpkin pie spice

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Instructions

1. Crush Biscoff cookies and mix with melted butter. Press into a parchment-lined 9×9 baking dish and chill.

2. Beat cream cheese until smooth. Add pumpkin, yogurt, sugar, syrup, vanilla, and spice. Mix well.

3. Fold in whipped cream gently.

4. Spread filling over crust and smooth the top.

5. Refrigerate for at least 6 hours or overnight.

6. Slice and garnish with whipped cream and crushed cookies.

Notes

Make-ahead friendly for up to 2 days.

Wrap and freeze individual bars for up to 2 months.

Use plant-based alternatives for a dairy-free version.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 312
Sugar: 21 g
Sodium: 215 mg
Fat: 19 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 54 mg