No Bake Pumpkin Cheesecake
User Reviews
4.8
42 reviews
Excellent
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Prep Time
15 mins
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Additional Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
6
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Course
Cake
No Bake Pumpkin Cheesecake
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No bake pumpkin cheesecake is an easy, creamy dessert for the holidays! Full of pumpkin and spice flavors, these mini cheesecakes are perfect for entertaining.
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Ingredients
- 16 biscoff cookies crushed into crumbs, plus extra for topping
- 3 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- ¾ cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 ½ teaspoons pumpkin pie spice
- 8 ounces frozen whipped topping thawed (TruWhip or Cool Whip)
For topping:
- whipped topping
- homemade salted caramel sauce
Instructions
- In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between 8 individual serving dishes (about 2 ½ tablespoons per dish) and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
- Evenly pipe or spoon the filling into individual serving dishes, about ⅓ cup of filling per dish. Cover with plastic wrap and refrigerate for at least 3 hours before serving.
- If desired, garnish with additional whipped topping, salted caramel sauce and Biscoff cookie crumbs before serving.
Genuine Reviews
User Reviews
Overall Rating
4.8
42 reviews
Excellent
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