Treat yourself to a delicious and easy no-bake pumpkin cheesecake. Perfect for your holiday table or as a special treat.
These pumpkins cheesecakes are smooth, creamy and incredibly flavourful. The Biscoff cookie base adds the perfect crunch and sweetness to these pumpkin cheesecakes. It’s time to these amazing cheesecakes!
Ingredients you will need:
Biscoff Cookies or Graham Cracker crumbs – Biscoff cookies really level up this cheesecake. Place the cookies in a food processor to crush. Biscoff crumbs can be mixed directly with the melted butter.
Unsalted Butter – Unsalted butter is preferred, however, you may substitute with salted butter. Simply remove the pinch of salt from the recipe.
Cream Cheese – Use block style cream cheese rather than the whipped style. You will not have the correct consistency in the finished product.
Pumkin Puree – please double check your can of pumpkin. You want it to say PURE PUMKIN PUREE not pumpkin pie filling.
Brown Sugar – adds the the yummy molasses flavour.
Vanilla Extract – for adding warmth to the recipe.
Pumpkin Pie Spice – I find using already mixed pumpkin pie spice is much easier as I sometimes don’t have specific spices needed for making this spice mixture. It’s all about keeping things easy!
Cool Whip – this is a wonderful alternative to whipping cream. Alternatively, you may substitute with whipping cream, just make sure you use a 35% milk fat and whip the cream to stiff peaks.
Let’s get baking!
Start by making the mouth watering Biscoff crust!
Add the Biscoff cookies to your food processor with 7 tablespoons of melted butter. Pulse ingredients to make a crumb.
Using a spoon, add approx. the 2 tbsp of crumb mixture into each muffin liner. Pat the crumb down with the back of your spoon to create the cheesecake base. Fill each liner and chill in the fridge.
How To Make The Filling
In a large bowl, and using a hand mixer to combine, add the room temperature cream cheese, pumpkin puree, brown sugar, vanilla, pumpkin pie spice and salt.
It’s time to fold in your cool whip!
Using a spatula or wooden spoon, gently fold in the cool whip. Folding in the cool whip will cause the mixture to stay fluffy.
Scoop your mixture evenly into the 12 muffin liners. Use a small spatula to smooth out the filling. Top wth any decoration you desire or leave simply as is.
Chill in the freezer for a minimum of 1 hour or in the fridge for 6-8 hours. Serve cold and enjoy!
Need some additional fall dessert inspiration? Try the most delicious apple turnover recipe here!
Interested in a main dish to serve with this autumnal dessert? Try this delicious roasted squash recipe here!
Mini Pumpkin Cheesecake (no bake)
Equipment
- Hand Mixer
- Muffin Tin
Ingredients
Cheesecake Crust
- 26 Biscoff cookies 1.5 cups crumbled (you can also use graham crackers)
- 8 tbsp butter melted
Cheesecake Filling
- 4 oz cream cheese room temperature
- 8 oz canned – pure pumpkin puree not pumpkin pie filling
- 1/4 cup brown sugar
- 1/4 tsp vanilla
- 1 tsp pumpkin pie spice
- Pinch salt
- 4 oz tub of cool whip thawed to room temperature
Instructions
- In a food processor add Biscoff cookies and melted butter. Pulse to combine until the cookies reach a crumb consistency and the mixture is slightly wet.
- Line a muffin tin and scoop approx 2 tbsp of the crumb mixture into each. Gently pat down the mixture with the back of a spoon creating the cheesecake base.
- In a large bowl combine cream cheese, pumpkin puree, brown sugar, vanilla, pumpkin spice and salt. Using a hand mixer mix all ingredients. Be sure to pause and scrape down the sides of the bowl. This will ensure all of the ingredients will be combined.
- With a spatula, gently fold in the cool whip making sure to go slowly allowing for the mixture to stay light and fluffy.
- Scoop the cheesecake mixture into each muffin liner and spread evenly with the back of a spoon or small spatula.
- Chill for a minimum of 1 hour in the freezer or 4-6 in the fridge. Serve cold
