Easy to make, pumpkin cheesecake with a malted biscoff biscuits base and pumpkin pie spice cream cheese filling.
The malted flavour of the Biscoff biscuits works brilliantly with the subtle pumpkin puree and the pumpkin spice just gives the whole cheesecake a big spicy lift!
I always like to choose my pumpkin in the autumn to decorate. We have a great time carving our Halloween pumpkins and then making homemade pumpkin puree from the pumpkin pulp.
You can of course buy ready made pumpkin puree, but if you want to I’ve listed my favourite recipe in the instructions and also my spice mix.
MORE PUMPKIN RECIPES
Why make this recipe?
- Quick and easy to make
- Doesn’t need baking!
- Great pumpkin & biscoff flavour combination
My top tips on making this recipe successfully the first time round
Use full fat cream cheese!
Low fat cream cheese has the annoying habit of going completely watery when you mix it with icing sugar and you’ll end up with a sugary sauce rather than a firm cheesecake.
Time saving tip
Make these Biscoff Pumpkin Cheesecakes the night before you want to use them to allow for chilling time. This way you can take them out straight from the fridge next day, knowing that they are properly set.
Ingredients
- 3/4 cup Biscoff – Lotus Biscuits crushed
- 1/4 cup pumpkin puree unsweetened or homemade pumpking butter (but use less sugar)
- 3 tablespoons unsalted butter
- 1/2 cup cream cheese full-fat
- 1/2 cup double (heavy whipping) cream
- 3 tablespoons icing (fine confectioners) sugar
- 1/2 teaspoon pumpkin pie spice mix
- tiny pinch fine salt
How to make biscoff pumpkin cheesecake (no bake)
In a medium sized bowl, mix together the melted butter and crushed Biscoff (Lotus)biscuits.
Divide between 4 jars or glasses and firm them up at the bottom.
In another mixing bowl, whip the double cream (heavy whipping cream) with a tiny pinch of fine salt, until it forms stiff peaks.
In a separate medium mixing bowl, mix together the cream cheese, pumpkin pie spice and icing sugar.
Add the whipped cream to the cream cheese and mix together gently.
Fold in the pumpkin puree – you can completely blend it in or leave it unmixed for a marbling effect.
Divide the cream cheese filling between your jars and decorate with extra crushed Biscoff biscuits.
If you have the time, leave to chill in the fridge for 1-2 hrs.
MORE PUMPKIN RECIPES
How else you can make this recipe?
Make it into an Biscoff & Apple cheesecake, by swapping the pumpkin pure for sweet apple sauce and using my Apple Pie Spice Mix instead of pumpkin pie spice.
Use different types of biscuits – digestive biscuits or other plain biscuits will work with this recipe well
Use plant based cream and cheese cream to create vegan version of this cheesecake. If you can use full-fat cream cheese and cream, because low fat goes watery when you mix it with icing (fine, confectioners) sugar)
Use gluten free biscuits to make a dessert suitable for gluten free diets.
Make a Gingerbread & Pumpkin Cheesecake by swapping the biscoff biscuits for my traditional Lebkuchen Biscuits and using my Gingerbread Spice Mix instead of pumpkin pie spice. You can leave the pumpkin butter in or swap it for apple sauce.
Serving size
This very much depends on how big your jam jars are, but I usually get 4 medium sizes jars or glasses and about 5-6 small glass ramekins if I’m making the sizes smaller.
Can this cheesecake be made in advance?
It’s best to chill this Biscoff Pumpkin Cheesecake for 1-2 hrs, but it can stay in the fridge for longer. This is handy if you are planning a party, because you can make the cheesecakes in the morning for an evening party.
How to store pumpkin cheesecake
This Biscoff Pumpkin Cheesecake is best kept in the fridge for 1-2 days or eaten on the day.
If you are keeping the cheesecake in the fridge for more than a few hours, make sure that’s covered with a cling film or something else as the flavours are fairly delicate and can take on other stronger flavours from your fridge.
Biscoff Pumpkin Cheesecake (no bake)
Ingredients
- 3/4 cup Biscoff – Lotus Biscuits crushed
- 1/4 cup pumpkin puree unsweetened
- 3 tablespoons unsalted butter
- 1/2 cup cream cheese full-fat
- 1/2 cup double (heavy whipping) cream
- 3 tablespoons icing (fine confectioners) sugar
- 1/2 teaspoon pumpkin pie spice mix
- tiny pinch fine salt
Instructions
- In a medium sized bowl, mix together the melted butter and crushed Biscoff (Lotus)biscuits.
- Divide between 4 jars or glasses and firm them up at the bottom.
- In another mixing bowl, whip the double cream (heavy whipping cream) with a tiny pinch of fine salt, until it forms stiff peaks.
- In a separate medium mixing bowl, mix together the cream cheese, pumpkin pie spice and icing sugar.
- Add the whipped cream to the cream cheese and mix together gently.
- Fold in the pumpkin puree – you can completely blend it in or leave it unmixed for a marbling effect.
- Divide the cream cheese filling between your jars and decorate with extra crushed Biscoff biscuits.
- If you have the time, leave to chill in the fridge for 1-2 hrs.
Learn how to bake bread at home with my practical bread making e-book. Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. Read the customer’s review on Amazon and 
Leave a Reply