Dessertscakemehometonight5.0
Mini Pumpkin Spice Cheesecakes
The winner of the cutest and tastiest fall dessert goes to these mini pumpkin spice cheesecakes. If you are looking for an easy, no bake fall or Thanksgiving dessert, this recipe is a must-try. The cheesecakes are made with a Biscoff cookie crust, filled with creamy pumpkin spice cheesecake filling and topped with fresh whipped cream.
👥 24 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 45 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- mixing bowl
📝 Preparation Steps
1
In a mixing bowl, stir together the Biscoff cookie crumbs, brown sugar, and melted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
Biscoff cookie crumbs2 cups
2
Line a large plate with several layers of paper towels. Spread the 1½ cups pumpkin puree onto the paper towels and blot the pumpkin puree dry with additional paper towels until the dried pumpkin puree equals 1 cup. Set aside.
3
In a large bowl, use an electric hand mixer to cream the cream cheese and powdered sugar until smooth. Add the 1 cup of dried pumpkin puree, vanilla extract, and pumpkin pie spice and mix on medium speed until well combined and smooth.
cream cheese (room temperature)12 oz¼ cups powdered sugar1powdered sugar2 tbspvanilla extract2 tsp½ tsp vanilla extract
4
Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until the mixture thickens and becomes light and fluffy.
heavy cream1 cup¾ cup heavy cream
5
Fill a piping bag with the pumpkin spice cheesecake mixture and pipe it onto the Biscoff cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for ⏱️ 12 hours or overnight.
6
After chilling, remove the cheesecakes from the pan.
7
In a bowl with an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream, and pipe a dollop of whipped cream onto each of the cheesecakes. Sprinkle additional Biscoff cookie crumbs on the top, if desired.
heavy cream1 cup¾ cup heavy cream¼ cups powdered sugar1powdered sugar2 tbspvanilla extract2 tsp½ tsp vanilla extractBiscoff cookie crumbs2 cups
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