No-Bake Pumpkin Cheesecake
A delightful fall-inspired dessert that combines the rich creaminess of cheesecake with the warm, cozy flavors of pumpkin and spices, perfect for any gathering.
Ingredients
For the Crust
- 1 package 1 (8.8 ounces) Biscoff cookie package (about 27 cookies)
- ¼ cup ¼ cup brown sugar
- 5 tablespoons 5 tablespoons unsalted butter, melted
- 1 pinch 1 pinch salt
For the Filling
- 1 cup 1 cup heavy cream, chilled
- 20 ounces 20 ounces cream cheese, room temperature
- 1 ¼ cup 1 ¼ cup pumpkin purée
- ⅓ cup ⅓ cup granulated sugar
- ⅓ cup ⅓ cup brown sugar, packed
- 1 teaspoon 1 teaspoon vanilla extract
- 2 ¼ teaspoon 2 ¼ teaspoon pumpkin pie spice
- ¼ teaspoon ¼ teaspoon salt
Instructions
For the Crust
- In a food processor, crush the Biscoff cookies until they become fine crumbs.
- In a mixing bowl, combine the cookie crumbs, brown sugar, melted butter, and a pinch of salt. Mix well until combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it's packed tightly.
For the Filling
- In a large bowl, beat the cream cheese until smooth.
- Add the pumpkin purée, granulated sugar, packed brown sugar, vanilla extract, pumpkin pie spice, and salt. Mix until everything is well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully combined.
Assembly
- Pour the pumpkin filling over the crust in the springform pan. Spread it out evenly.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight for the best results.
Notes
Make sure the cream cheese is at room temperature to avoid lumps in the filling. For a smoother crust, crush the cookies finely. If you want a stronger pumpkin flavor, you can add a bit more pumpkin purée, but be cautious of the filling's consistency.