Name: No Bake Pumpkin Cheesecake with Biscoff Crust
Prep time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups Biscoff Cookie Crumbles, plus more for garnish; 6 Tbsp Butter, melted; 1 package (8oz) Cream Cheese, softened; 1 cup Heavy Whipping Cream; 1/2 cup Pumpkin Puree; 1 tsp Pumpkin Pie Spice; 1/4 tsp Vanilla Extract; 1/3 cup Sugar

Description

Pumpkin season is in full swing! Don’t miss out on this easy and delicious dessert with pumpkin, cheesecake and a Biscoff cookie crust! Serve them in mini mason jars for dessert for a party!

Ingredients

Units Scale

1 1/2 cups Biscoff Cookie Crumbles, plus more for garnish
6 Tbsp Butter, melted
1 package (8oz) Cream Cheese, softened
1 cup Heavy Whipping Cream
1/2 cup Pumpkin Puree
1 tsp Pumpkin Pie Spice
1/4 tsp Vanilla Extract
1/3 cup Sugar

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Instructions

Mix melted butter and Biscoff cookie crumbles together. Spoon into the bottom of mason jars and gently pack down in the bottom of the jars.
In a medium mixing bowl, whip heavy whipping cream until stiff peaks form. Set aside.
In another medium mixing bowl, beat cream cheese until smooth. Scrape down bowl if necessary. Mix in the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract.
Fold in the whipped cream with the cream cheese mixture. Divide evenly between mason jars and smooth the tops.
Top the mason jars with lids and chill for two hours in the fridge. Prior to serving, top with additional whipped cream if desired and additional Biscoff cookie crumbles. Serve.