No-Bake Pumpkin Cheesecake Bars

🧂 Ingredients

• 230 g biscoff cookies

  about 29 cookies
• ¼ teaspoon salt
• 115 g unsalted butter

  melted
• 500 g cream cheese

  softened to room temperature (2 bricks)
• 425 g pure pumpkin puree

  (1 can)
• 100 g powdered sugar
• 1 tablespoon pumpkin pie spice

  see notes to mix your own
• 2 teaspoons vanilla extract
• 200 g whipping cream
• 100 g whipping cream
• 1 tablespoon powdered sugar
• ½ teaspoon vanilla extract

Instructions

• 1 Prep: Line a 9x9" square pan with parchment paper and set aside.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 Combine: Add the whipped cream to the cream cheese mixture and fold together
  with a spatula until no streaks remain.
• 7 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.
• 8 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.
• 9 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.
• 10 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).

Nutrition Info