No Bake Mini Pumpkin Cheesecakes
These no bake mini pumpkin cheesecakes are incredibly easy and delicious. With a spiced Biscoff cookie crust and a creamy pumpkin filling, they are the perfect single-serving dessert for any fall occasion. No oven required for this simple, impressive treat!
Ingredients
For the Cookie Crust:
- 2 cups Biscoff cookie crumbs
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 pinch salt
- ½ cup unsalted butter (melted)
For the Pumpkin Cheesecake Filling:
- 1 teaspoon powdered gelatin
- 2 tablespoons water
- 1 cup heavy whipping cream
- 1 pound cream cheese (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 pinch allspice
- ¼ teaspoon salt
- Additional crushed cookies and whipped cream for topping optional
Instructions
- Make the crust: In a bowl, mix the Biscoff crumbs, brown sugar, cinnamon, ginger, and salt. Stir in the melted butter until it resembles wet sand.
- Press the crust: Divide the mixture among six 4-inch springform pans. Press it firmly into the bottom and place the pans in the freezer.
- Prepare the gelatin: In a small bowl, sprinkle the gelatin over the water and let it sit for 5 minutes. Microwave for 10-15 seconds until dissolved.
- Whip the cream: In a large bowl, beat the heavy whipping cream with a mixer until stiff peaks form. Set this aside.
- Mix the filling: In a separate bowl, beat the softened cream cheese with the brown sugar and granulated sugar until smooth and creamy.
- Combine flavors: Add the pumpkin puree, vanilla, and all the spices to the cream cheese mixture. Mix until everything is well combined.
- Fold and chill: Gently fold in the whipped cream and the dissolved gelatin. Pour the filling over the crusts and refrigerate for at least 6 hours, or until firm.
Notes
- Make sure your cream cheese is at room temperature for a smooth, lump-free filling.
- Use pure pumpkin puree, not pumpkin pie filling, for the best authentic flavor.
- Chilling for the full 6 hours (or overnight) is very important for the cheesecakes to set properly.
- For a clean release, you can run a thin knife around the edge before removing the springform ring.
- Store any leftovers covered in the refrigerator for up to 3 days.