Dessertscakemehometonight4.0
Pumpkin Spice Dessert Cups
Pumpkin spice dessert cups are the perfect dessert cup for fall! A mini no bake pumpkin spice cheesecake with a flavorful biscoff cookie crust and a touch of cream cheese whipped cream frosting. These dessert cups are easy to make and don't require any baking!
👥 28 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
📝 Preparation Steps
1
In a small bowl, combine biscoff cookie crumbs and melted butter. Mix to combine.
biscoff cookie crumbs2 cupsadditional biscoff cookie crumbs
2
Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
3
In another mixing bowl, combine room temperature cream cheese, granulated sugar, vanilla extract, pumpkin puree and pumpkin pie spice. Cream together on medium speed until combined and smooth.
cream cheese (room temperature)8 ozcream cheese whipped cream or whipped cream (optional)1 cupvanilla extract2 tsp
4
Pour in heavy cream and mix on low speed until combined with the cream cheese mixture.
cream cheese (room temperature)8 ozcream cheese whipped cream or whipped cream (optional)1 cup
5
Whip on medium-high speed until light and fluffy.
6
Fill a piping bag with the pumpkin spice cream and pipe the cream into the cups on the crust until about 3/4 full.
7
(Optional but recommended) Add a small dollop of whipped cream and additional crushed biscoff cookie crumbs if desired.
biscoff cookie crumbs2 cupsadditional biscoff cookie crumbs
8
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.
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