Easy to make, pumpkin cheesecake recipe with a malted biscoff biscuits base and pumpkin pie spice cream cheese filling. This is a no-bake cheesecake recipe.
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 recipe – perfect for beginners
- Cheesecake recipe that doesn’t need baking!
- Great pumpkin & biscoff biscuit flavour combination
- Great smaller portions that don’t need as much chilling time as a regular large cheesecake
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 the no bake biscoff cheesecake 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 – both flavours will work well with the gingerbread.
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 no bake biscoff 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 cheesecakes in the morning for an evening party or the day before.
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.
Can you freeze no bake pumpkin cheesecake?
In theory you can freeze no bake cheesecakes, but I’d not recommend it with this recipe. First of all we are using small jars or glass ramekins to layer our cheesecakes and glass shouldn’t go into a freezer (it might contract & expand and it might shatter into small pieces).
The next problem with freezing the cheesecakes as they are is that the presentation will suffer after you defrost it.
If you still want to freeze the cheesecake, you would need to find suitable container, such as a very large ice cube trays or individual smaller plastic containers. Layer the cheesecake as if you were making them in the jam jars. Leave the last layer undecorated with extra biscuits (and save them for when you defrost the cheesecakes).
Cover and freeze for 1-3 months (can be for a little longer if needed). When you are ready to eat your frozen cheesecakes, take them out the night before and leave to defrost in the fridge overnight. Decorate with extra biscoff or other biscuits and serve.
If you want to make the cheesecakes more presentable, take them out of their plastic containers before they are completely defrosted and place them into more decorative dish (small tea cup, ramekin or vintage tea plate).
If you’ve used a large ice cube trays and you packed all the layers neatly in, remove the cheesecakes when they are frozen and place them on a pretty plate. Leave to defrost in the fridge. The cheesecakes will keep their shape. Add extra biscoff biscuits or other toppings and serve.
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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.
Nutrition
This blog post was originally written on 12 July 2021 and last updated on 11 November 2022
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Such an easy recipe to make and it taste delicious too! I love the subtle pumpkin flavour paired with the biscoff biscuits – my family can’t get enough of these! Thank you for sharing this recipe.