No-Bake Biscoff Pumpkin Cheesecake Bars

Line a 8x8 baking dish with parchment paper and set it to the side.
In a food processor, blitz the cookies until they all broken up. Pour in the melted butter and biscoff spread and pulse until the cookies combine with the liquids.
Press the crumb mixture into bottom of the 8x8 baking dish and place it in your refrigerator to chill.
Moving onto the cheesecake layer, add of the ingredients into the same food processor and blitz it until the mixture is silky smooth.
Carefully scoop the cheesecake mixture onto the prepared crust, being mindful that the crust hasn’t set up yet.
Place the baking dish back in your refrigerator for at least 2-3 hours (or overnight!) to chill and firm up.
After the dessert has chilled, top your cheesecake bars with the vegan whipped topping, slice and enjoy!