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No bake pumpkin cheesecake is an easy, creamy dessert for the holidays! Full of pumpkin and spice flavors, these mini cheesecakes are perfect for entertaining.
When it comes to the holidays, the last thing I want to do is be fussing around in the kitchen.
Don’t get me wrong, I love a good meal. But give me quick and easy dishes so I can spend time with my family, not focused on the oven.
That’s why I absolutely love no bake cheesecakes. Yes, I love all my cheesecake recipes, but with no-bake cheesecake you get the luscious, creamy flavors you expect with a fraction of the time.
No bake cheesecakes are just as customizable as regular ones too, so you can make no-bake peach cheesecake in the summer and this creamy pumpkin spice cheesecake in the fall and winter.
This no bake pumpkin cheesecake is a little different from my classic no-bake cheesecake because pumpkin puree is folded into the batter in place of some of the cream cheese.
We also amp up the flavor with classic pumpkin pie spice and a Biscoff cookie crust. Honestly, I might like this dessert even better than baked pumpkin pie!
Plus, because these cheesecakes are made in individual servings, they’re great for serving at parties or part of a dessert spread.
Ingredients you’ll need
This recipe comes together quickly when you have everything prepped. Take note of anything that needs softening!
- Biscoff cookies, or gingersnaps
- Unsalted butter, melted
- Softened cream cheese
- Powdered (confectioners’) sugar
- Pumpkin puree (not pumpkin pie filling)
- Vanilla extract
- Pumpkin pie spice
- Whipped topping such as Cool Whip, thawed
You’ll also need eight dessert cups. Small ramekins or glass jars will also work.
How to make mini no bake pumpkin cheesecake
The first thing we need to do is prepare our crust. Similar to graham cracker crust, this crust is made with crushed cookies and melted butter, but we’re using Biscoff cookies!
Biscoff cookies are those little spiced cookies you get sometimes when flying, and luckily they’re now available in many grocery stores.
Crush 16 Biscoff cookies in a food processor, then stir in melted butter until it is evenly coated and looks like wet sand.
Divide the mixture evenly between your dessert cups. If you’re using 8 cups, this will be just about 2 ½ tablespoons for each. Press the crust firmly but gently into the bottoms to form a crust.
Now, take your softened cream cheese and powdered sugar and combine them in a large bowl.
Use an electric mixer to beat them together until smooth and creamy. There shouldn’t be any lumps from the cream cheese after blending.
Beat in the pumpkin puree, vanilla extract, and pumpkin pie spice until completely incorporated and even in color. Make sure to scrape the sides and bottom of the bowl to get every last bit mixed.
Now, take your thawed whipped topping and fold it into the cream cheese mixture.
Folding is done by running your spatula around the side of the bowl, then along the bottom, and folding the mixture over itself. Turn the bowl as you fold, and the whipped topping will be lightly incorporated without losing its air.
Divide the batter among the dessert cups. You can use a spoon for this, or fill a piping bag with the cheesecake filling and pipe it in.
Cover each cup with plastic wrap, then place in the refrigerator to chill for at least 3 hours before serving. Because of the chill time, these are perfect to make the day before serving.
When ready to serve, add more whipped topping, Biscoff crumbs, or salted caramel sauce!
Recipe customizations
These no bake pumpkin cheesecakes are so delicious they don’t really need anything else, but if you get a wild hair, try one of these additions!
Add crushed nuts to the crust, or sprinkled on top for garnish. Pecans are the perfect paring for pumpkin.
Use chocolate cookies for the crust for a tasty pumpkin-chocolate combination like in my baked mini pumpkin cheesecakes.
Top with a buttery streusel like on maple streusel cheesecake bars. Or keep with that maple inspiration and drizzle on maple syrup.
You’ll love how easy these no bake pumpkin cheesecakes come together. Add them to your Thanksgiving dessert menu ASAP!
More no-bake cheesecake recipes
In search of more delicious no-bake cheesecake recipes? I’ve got you covered!
No-Bake Peach Cheesecakes
No-Bake Frozen Cheesecake
No-Bake Cranberry Cheesecakes
No-Bake Raspberry Lemon Cheesecake
No Bake Oreo Cheesecake
No-Bake Strawberry Lemonade Cheesecakes
No Bake Cookie Dough S’mores Cheesecake
No Bake Rolo Cheesecake
No Bake Lemon Cheesecake
Easy No Bake Cheesecake Cups
No Bake Pumpkin Cheesecake
Ingredients
- 16 Biscoff cookies crushed into crumbs, plus extra for topping
- 3 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- ¾ cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 ½ teaspoons pumpkin pie spice
- 8 ounces frozen whipped topping thawed (TruWhip or Cool Whip)
For topping:
Instructions
- In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between 8 individual serving dishes (about 2 ½ tablespoons per dish) and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
- Evenly pipe or spoon the filling into individual serving dishes, about ⅓ cup of filling per dish. Cover with plastic wrap and refrigerate for at least 3 hours before serving.
- If desired, garnish with additional whipped topping, salted caramel sauce and Biscoff cookie crumbs before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loooooove that you used Biscoff for the crust. Brilliant.
So many great tips here, and that dessert looks amazing!! I love evite – can’t imagine planning a get together without it!
Thanks so much, Deborah! I appreciate you stopping by!
-Jamie
these are the cutest desserts ever!!!! I want to come to your next party!
No sugar or sweetener in the filling???
Shari-
Thank you so much for catching this. I accidentally left off 1/2 cup powdered sugar. I have made the adjustments. Thanks again!
-Jamie
Thank you for sharing this delicious-sounding recipe. Can you please tell me what type of bowl is in your picture and where I can get them? I’d like to try this recipe and can’t find those beautiful bowls. The bowls I do find are smaller on the bottom than on the top. Any information would be helpful.
Thank you…. Christina
Christina-
The bowls pictured are from Crate and Barrel – you can search for nosh bowl on the website and they’ll pop up. I hope this helps! :)
-Jamie
Would this recipe make enough filling to make a tradition-sized pie instead?
Brenda-
Yes, there is definitely enough filling to make a standard size pie. Thanks for stopping by.
-Jamie
I love this recipe and all of your tips. I think my kids would really enjoy this take on a pumpkin cheesecake, so I’ll be adding it to our menu this year!
Is there a substitute for Biscoff cookies? I’ve never seen them in Wal-Mart or HEB.
Hi, Deena! I suppose you could use graham crackers or shortbread. If you Google “Biscoff cookies,” you’ll find lots of homemade recipes for them. Good luck!
Thanks for the Thanksgiving tips. I need all the help I can get!
So smart to use EVITE for invitations and especially thank you cards! I’m all about the no bake holiday desserts and this pumpkin cheesecake is going on the Thanksgiving menu for sure!