Biscoff pumpkin cheesecake (no bake)

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.

Why make this recipe?

• Quick and easy to make
• Doesn’t need baking!

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

The method

• 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.

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)

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 cheesecake

Best kept in the fridge for 1-2 days or eaten on the day.