No-Bake Pumpkin Cheesecake with Biscoff Cookie Crust
The dreamiest mousse-like pumpkin spice cheesecake with buttery Biscoff cookie crust, absolutely no baking necessary! The perfect Fall or Winter dessert.
Servings 12 slices
Equipment
Ingredients
Biscoff Cookie Crust
- 1 package (250g) Biscoff cookies, ground into crumbs
- 1/3 Cup (75g) unsalted butter, melted
No-Bake Pumpkin Cheesecake Filling
- 1 Cup (240ml) heavy whipping cream, cold
- 16 Oz (452g) full-fat, brick style cream cheese, room temperature*
- 1 Cup (227g) pumpkin purèe**
- 3/4 Cup (90g) powdered sugar
- 1/4 Cup (50g) packed brown sugar light or dark
- 1 tsp pure vanilla extract
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/8 tsp salt
Spiced Whipped Cream
- 1/2 Cup heavy whipping cream, cold
- 1/2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
Additional Garnish (optional)
- 2 Biscoff cookies, crumbled
Instructions
Make the Biscoff Cookie Crust
- Using a food processor, grind the Biscoff cookies into a fine crumb. You can alternatively place the Biscoff cookies in a large Ziploc bag and use a rolling pin to crush them into crumbs.
- Add the Biscoff cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Biscoff cookie crust in the pan for 10-20 minutes while you prepare the pumpkin cheesecake filling.
Make the No-Bake Pumpkin Cheesecake Filling
- Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
- In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese on medium speed until creamy. Scrape down the bowl and paddle as needed. Add the pumpkin, powdered sugar, brown sugar, vanilla, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Beat on medium-high speed until smooth and combined (no lumps), about 3-4 minutes.
- Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined.
- Remove the Biscoff crust from the freezer and add the pumpkin cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.
Make the Spiced Whipped Cream
- Place the metal bowl from your stand mixer and the whisk attachment (or a medium metal bowl and hand mixer attachments) into the freezer for 10 minutes to chill.
- Add all of the spiced whipped cream ingredients into the chilled bowl. mix together on low speed until combined, then increase the speed to high and beat until stiff peaks form, 2-3 minutes.
Assembly
- When you’re ready to serve the no-bake pumpkin cheesecake, remove the rim from the springform pan. Add the spiced whipped cream into a piping bag fitted with Wilton Tip 4B or 6B. Pipe a squiggle border around the edge of the cheesecake, then sprinkle with Biscoff cookie crumbs.
Notes
*This recipe only works with brick-style cream cheese, not the spread or tub. Those latter options unfortunately have too much liquid content and will make the filling too watery.
**Canned pumpkin is great as long as it's 100% pumpkin and purèed. Do not use pumpkin pie filling since that has sugar and spices already added.
Make Ahead Tips:
- After making and freezing the Biscoff cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
- You can make and assemble the no-bake pumpkin cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil.