Easy No Bake Pumpkin Cheesecake

These easy no bake pumpkin cheesecake bites are my answer to autumn cravings when the oven is busy or off limits. You get bite-sized desserts with a luscious creamy filling and warmly spiced cookie crust no baking required just plenty of pumpkin pie flavor in every silky mouthful.

When I first tried this with my kids it disappeared before dinner started and now we whip up double batches every fall.

Ingredients

• Biscoff biscuits: These cookies provide a sweet and spiced base that holds up well without baking Look for fresh well sealed packs for the boldest flavor
• Brown sugar: Adds depth and helps the crust stick together Use soft packed brown sugar
• Cinnamon or pumpkin spice: Gives autumn warmth and classic pumpkin pie vibes Freshly ground is best
• Salt: Balances the sweetness and makes flavors pop Choose fine sea salt
• Butter, melted: Ensures the crust sets well Use real unsalted butter for richness
• Heavy whipping cream: Whips into airy clouds to lighten the filling Fresh cream with a good expiration date whips best
• Cream cheese: The heart of every good cheesecake Go for full fat bricks for the creamiest results
• Granulated sugar: Sweetens the creamy layer Choose superfine or regular for best dissolving
• Vanilla extract: Rounds out the pumpkin flavor Look for pure extract over imitation
• Lemon juice: Brightens the filling and cuts through the richness Juice it fresh if possible
• Pumpkin purée: Offers distinct autumn character Use pure pumpkin not pumpkin pie mix
• Optional biscoff crumbs to top: Adds crunch and cookie flavor Reserve some crushed cookies before mixing the crust

Step-by-Step Instructions

Whip the Cream:

Whip heavy cream in a cold bowl using an electric mixer on high speed until firm peaks form This should take about three to four minutes Be careful not to over whip and keep the bowl chilled in the fridge until ready

Prepare the Crust:

Combine crushed biscoff biscuits brown sugar cinnamon salt and melted butter in a mixing bowl Stir until everything is evenly moistened The mixture should resemble damp sand and hold together when pressed Line muffin pans with paper liners and press a tablespoon of the mixture firmly into the bottom of each cup Use a small glass to compact it tightly for a sturdy base

Make the Filling:

Beat cream cheese granulated sugar and salt together until completely smooth and free from lumps Scrape down the sides of the bowl as needed Next add the lemon juice vanilla extract and pumpkin purée Blend until totally creamy and uniform

Incorporate Whipped Cream:

Fold the chilled whipped cream gently into the pumpkin cream cheese mixture Use a spatula and light motions to keep the mixture airy and fluffy Mix just until no streaks remain

Assemble the Bites:

Spoon or pipe the pumpkin cheesecake filling onto each prepared crust Fill muffin cups almost to the top for a generous bite Optionally sprinkle each with extra biscoff crumbs if you want more cookie crunch

Chill to Set:

Place the tray of cheesecake bites into the fridge for several hours or overnight to set the filling fully If you are short on time you can freeze for an hour until firm

Serve and Enjoy:

When ready to eat remove the cheesecake bites from the fridge peel off the liners and serve cold The texture will be velvety and rich with a satisfying crunch

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I always use a little extra cinnamon in the filling because my family cannot get enough of that autumn coziness The first batch I made disappeared in under an hour with everyone asking for the recipe

Storage tips

Keep these no bake cheesecake bites in an airtight container in the fridge for up to four days Line layers with parchment so the tops stay neat For longer storage freeze them on a baking sheet first then transfer to a sealed bag or box They are delicious eaten directly from the freezer for an ultra cold dessert

Ingredient substitutions

You can substitute graham crackers for the biscoff cookies if you need to The flavor will be more classic cheesecake than spiced autumn but still tasty For a dairy free version use coconut based cream cheese and whipped coconut cream Swap brown sugar with coconut sugar if you prefer

Serving suggestions

Serve these pumpkin cheesecake bites chilled with a drizzle of warm caramel or a dollop of whipped cream on the side For fancier presentation top each with a sprinkle of chopped candied pecans or a dusting of cinnamon Mini dessert plates make them feel like a true party treat

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Cultural and historical context

Pumpkin cheesecake is the perfect blend of American autumn traditions and classic European cheesecake techniques The no bake format feels modern but echoes old fashioned icebox desserts that families enjoyed before ovens were common Bringing pumpkin to cheesecake started as a festive twist for Thanksgiving and quickly turned into a cool weather favorite everywhere

Frequently Asked Questions

→ Can I substitute Biscoff biscuits in the crust?

Yes, you can use graham crackers or digestive biscuits if Biscoff biscuits are unavailable. The flavor will change slightly, but the texture remains similar.

→ How do I store the cheesecake bites?

Keep the bites refrigerated in an airtight container for up to five days. For longer storage, freeze them and thaw before serving.

→ Can I use homemade pumpkin purée?

Absolutely! Homemade pumpkin purée works well as long as it is thick and not watery. Strain off excess moisture if needed.

→ Is whipping the cream necessary?

Whipping the heavy cream ensures a light and airy filling. Skipping this step will lead to a denser texture.

→ How long do the bites need to chill?

For best results, chill overnight. If short on time, a minimum of one hour in the freezer will set them quickly.