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
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.