Mini Pumpkin Cheesecake (no bake)
These no bake cheesecakes are perfect for the fall season. They are so smooth and creamy, easy to make and are absolutely delicious. No oven required - the dessert sets in the fridge or freezer.
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