Easy No Bake Pumpkin Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
4 tablespoons Brown Sugar
02 -
1 teaspoon Cinnamon
03 -
¼ teaspoon Salt
04 -
2 ⅓ cups Biscoff Biscuits, crushed
05 -
⅔ cup Butter, melted
→ Cheesecake Batter
06 -
1 cup Heavy Whipping Cream
07 -
500 g Cream Cheese
08 -
¾ cup Granulated Sugar
09 -
¼ teaspoon Salt
10 -
2 teaspoons Vanilla Extract
11 -
1 teaspoon Lemon Juice
12 -
1 cup Pumpkin Purée
13 -
1 teaspoon Cinnamon or Pumpkin Spice
14 -
Optional: Biscoff Crumbs for topping
# Instructions:
01 -
Using a mixer, whip the heavy whipping cream until stiff peaks form. Set aside in the refrigerator to keep it cold.
02 -
In a bowl, combine crushed Biscoff biscuits, brown sugar, cinnamon, salt, and melted butter. Mix until well combined. Line muffin cups with baking liners and press the crumb mixture firmly into the bottom of each cup using a small glass to create an even crust.
03 -
In a separate bowl, beat the cream cheese with sugar and salt until smooth and creamy. Add lemon juice, vanilla extract, and pumpkin purée to the cream cheese mixture. Mix until fully combined.
04 -
Gently fold the cold whipped cream into the pumpkin cream cheese mixture using a spatula until well combined and smooth.
05 -
Spoon or pipe the pumpkin cheesecake mixture onto the prepared crusts in the muffin cups. Optionally, sprinkle Biscoff crumbs on top for added crunch.
06 -
Refrigerate the bites overnight to set, or freeze them for about an hour if in a hurry. Once set, remove from the fridge or freezer and enjoy your creamy, spiced pumpkin cheesecake bites.
# Notes:
01 -
Ensure the whipped cream is kept cold for optimal texture.
02 -
Refrigerate the cheesecake bites overnight for the best flavor and consistency.