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These easy no bake pumpkin cheesecake bites are a creamy, spiced treat that come together with just a few pantry ingredients and zero oven time. With a buttery Biscoff cookie crust and a fluffy pumpkin cheesecake filling, they have become my go to dessert for fall gatherings and quick weeknight cravings.
I made these last Thanksgiving when my oven was already packed and everyone raved about how they looked and tasted like little bites of autumn. It is now the only pumpkin dessert my sister requests.
Ingredients
- Biscoff Biscuit: crushed Biscoff adds a caramelized warmth and unique crunch. Look for fresh packs to keep the crust crisp.
- Butter: melted Use real butter for the richest flavor. Melt fully and let cool so your crust holds together nicely.
- Brown Sugar: A touch of molasses flavor helps balance the spices. Choose soft, clump free brown sugar for best mixing.
- Cinnamon and Pumpkin Spice: They both add cozy spice and highlight the pumpkin. Use freshly opened bottles for the strongest aroma.
- Salt: Enhances every layer scroll for flaked sea salt for an extra burst
- Cream Cheese: Use a full fat brick style cream cheese at room temperature for the smoothest filling
- Heavy Whipping Cream: Provides the airy creamy texture. Chill well before whipping
- Granulated Sugar: Keeps the cheesecake light and sweet without overpowering the pumpkin
- Vanilla Extract: Choose real vanilla for a deeper flavor profile
- Lemon Juice: A little acid brightens up the filling. Fresh squeezed if possible
- Pumpkin Purée: Opt for pure pumpkin not pumpkin pie mix. Check the label to avoid added sugar or spices
- Optional Biscoff Crumbs: Extra crunch and garnish to finish each bite
Step-by-Step Instructions
- Whip the Cream:
- Whip heavy cream with a mixer until you get stiff peaks. Cold cream whips better so keep it chilled in the fridge when done.
- Prepare the Crust:
- Mix the crushed Biscoff, brown sugar, cinnamon, salt, and melted butter until it looks like wet sand. Firmly press this mix into lined muffin cups using a small glass to create an even flat crust.
- Make the Filling:
- Beat cream cheese with salt and granulated sugar until the mixture is creamy and smooth avoiding lumps. Add vanilla extract lemon juice and pumpkin purée then mix until totally combined with no streaks.
- Incorporate Whipped Cream:
- Gently fold the cold whipped cream into the pumpkin cream cheese filling using a spatula. Use soft folding motions so you keep the mixture airy and light.
- Assemble the Bites:
- Spoon or pipe the cheesecake filling over each crust in the muffin pans smoothing the tops. Top with extra Biscoff crumbs if desired.
- Chill to Set:
- Refrigerate for at least 5 to 6 hours or overnight for firmest results. You can use the freezer for about 1 hour to speed it up but the texture is best after a slow chill.
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I love how the Biscoff crust gives these cheesecake bites a deep caramel flavor that pairs so naturally with pumpkin. I remember letting my daughter press the crusts into the pans the first time and now it is our favorite kitchen task together.
Storage Tips
Store pumpkin cheesecake bites in an airtight container in the fridge for up to five days. For longer storage you can freeze them in a single layer first then transfer to a container or zip bag. Let them thaw in the refrigerator for a creamy consistency.
Ingredient Substitutions
For the crust graham crackers or gingersnaps can be used if Biscoff is unavailable. You can swap out brown sugar with coconut sugar for a rich twist. If pumpkin spice is not on hand just use cinnamon with a pinch of nutmeg and cloves.
Serving Suggestions
Serve these bites topped with extra whipped cream or a light dusting of cinnamon. Arrange on a festive platter for parties or tuck into lunchboxes as a special treat. If you want to get fancy a drizzle of caramel or a sprinkle of chopped toasted pecans works beautifully.
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A Sweet Autumn Tradition
Pumpkin cheesecake is a classic holiday flavor and these no bake bites offer the perfect shortcut. The method is inspired by European chilled cheesecakes which skip oven baking for a silkier texture. They always bring back cozy memories of cool evenings and family get togethers.
Common Recipe Questions
- → How do I achieve a smooth cheesecake filling?
Make sure the cream cheese is softened to room temperature before beating it with sugar. Blend thoroughly to avoid lumps, and fold in whipped cream gently so the mixture stays light.
- → Can I substitute the Biscoff biscuits in the crust?
Yes, you can use graham crackers or ginger snaps if Biscoff isn't available, though flavor and texture will slightly change.
- → How long should the bites chill before serving?
It's best to chill them overnight for the perfect set texture. For a quicker option, freeze for about an hour.
- → Is it necessary to use a mixer for the heavy cream?
A mixer helps achieve stable, stiff peaks quickly, but you can also whip by hand with a whisk if needed. Just ensure the cream is cold before starting.
- → Can I make these cheesecake bites ahead of time?
Absolutely! These bites hold their shape well when refrigerated and can be made a day or two in advance for convenience.
- → Are there any topping suggestions?
Sprinkle extra Biscoff crumbs, a touch of cinnamon, or even a dollop of whipped cream on top before serving for added flavor and texture.