No-Bake Pumpkin Cheesecake Bars
No-Bake Pumpkin Cheesecake Bars have a creamy pumpkin filling, Biscoff crust, and caramel pecan topping for an easy fall dessert.
Ingredients
Crust:
- 2 cups Biscoff crumbs
- 6 tablespoons melted butter
- 2 tablespoons brown sugar
Filling:
- 12 oz cream cheese softened
- ¾ cup powdered sugar
- ¾ cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 8 oz tub Cool Whip, thawed
Topping (optional):
- 1 cup Cool Whip or whipped heavy cream
- ½ cup chopped pecans
- ¼ cup caramel sauce
Instructions
- Line an 8x8 pan with parchment paper.
- Stir together Biscoff crumbs, melted butter, and brown sugar, until evenly moistened.
- Press the crust mixture firmly into the bottom of the pan. Place in the fridge to chill while making the filling.
- In a mixing bowl, beat the cream cheese until smooth and fluffy.
- Add the powdered sugar, pumpkin purée, vanilla, and pumpkin pie spice. Mix until smooth and fully combined.
- Gently fold in the Cool Whip until the mixture is light and creamy.
- Spread the filling over the crust and smooth the top.
- Cover and refrigerate for at least 4 hours or until firm enough to slice cleanly.
Optional Toppings:
- Just before serving, top with dollops of whipped cream, sprinkle with chopped pecans, and drizzle with caramel sauce.
Nutrition
Calories: 409kcalCarbohydrates: 37gProtein: 5gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 62mgSodium: 277mgPotassium: 147mgFiber: 1gSugar: 23gVitamin A: 3982IUVitamin C: 1mgCalcium: 78mgIron: 1mg
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