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Biscoff Pumpkin Cheesecake (no bake)
Magdalena Marsden
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.
5
from 1 vote
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Prep Time
20
minutes
mins
Chilling
1
hour
hr
Course
pudding, Snack
Servings
4
jars
Calories
544
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
Calories:
544
kcal
Carbohydrates:
41
g
Protein:
5
g
Fat:
41
g
Saturated Fat:
22
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
10
g
Trans Fat:
0.3
g
Cholesterol:
85
mg
Sodium:
256
mg
Potassium:
141
mg
Fiber:
1
g
Sugar:
21
g
Vitamin A:
3503
IU
Vitamin C:
1
mg
Calcium:
61
mg
Iron:
2
mg
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