Easy No Bake Pumpkin Cheesecake (Printable Recipe Version)
Creamy pumpkin and spiced cheesecake bites on a Biscoff crust. Quick, no oven required, and ideal for fall treats.
# Ingredients You’ll Need:
→ Crust
01 -
4 tablespoons brown sugar
02 -
1 teaspoon ground cinnamon
03 -
0.25 teaspoon fine salt
04 -
2 1/3 cups Biscoff biscuit crumbs
05 -
2/3 cup unsalted butter, melted
→ Cheesecake Filling
06 -
1 cup heavy whipping cream
07 -
500 grams cream cheese
08 -
0.75 cup granulated sugar
09 -
0.25 teaspoon fine salt
10 -
2 teaspoons pure vanilla extract
11 -
1 teaspoon freshly squeezed lemon juice
12 -
1 cup pumpkin purée
13 -
1 teaspoon ground cinnamon or pumpkin spice blend
→ Optional Topping
14 -
Biscoff biscuit crumbs, for garnish
# Steps to Make It:
01 -
With a mixer, whip the heavy cream until stiff peaks form. Refrigerate the whipped cream to keep it cold until needed.
02 -
Combine Biscoff crumbs, brown sugar, cinnamon, salt, and melted butter in a mixing bowl. Stir until the mixture is evenly moistened. Line muffin tins with baking liners and firmly press the crumb mixture into the bases using a small glass to form a compact, even crust.
03 -
In a separate bowl, beat the cream cheese, granulated sugar, and salt with an electric mixer until smooth and creamy. Add lemon juice, vanilla extract, pumpkin purée, and cinnamon or pumpkin spice, then mix until fully combined and homogenous.
04 -
Gently fold the cold whipped cream into the pumpkin cream cheese mixture with a spatula, ensuring the filling remains airy and fully incorporated.
05 -
Spoon or pipe the pumpkin cheesecake filling onto the prepared crusts in the muffin cups. Optionally, sprinkle extra Biscoff crumbs over the top for added texture.
06 -
Refrigerate the cheesecake bites overnight to allow them to set, or freeze for 1 hour if a shorter setting time is required.
07 -
Once set, remove from the refrigerator or freezer and serve chilled. Enjoy the creamy and spiced pumpkin cheesecake bites.
# Extra Information:
01 -
For clean edges, use a piping bag to fill the muffin cups with the cheesecake mixture.
02 -
Ensure all dairy ingredients are at room temperature before mixing, except for the whipped cream, which should remain cold.