No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake is fluffy, sweet, spiced, and everything nice! Velvety pumpkin cheesecake filling is piled high atop a buttery Biscoff cookie crust. All the elements of cheesecake you love, but without the hassle of a water bath!
Servings 12 Slices
Calories 516kcal
Ingredients
- 1 8.8-oz Sleeve Biscoff cookies, crushed
- 1 Stick Unsalted butter melted
- 1/4 Cup Granulated sugar
- 1 Cup Heavy cream
- 2 8-oz Blocks Cream cheese, at room temperature
- 1 Cup Pumpkin puree
- 1 tsp Vanilla
- 1 tsp Pumpkin pie spice
- 1/2 tsp Cinnamon
- a pinch of salt
- 3 Cups Powdered sugar
Instructions
- Mix the cookies, butter, and sugar in a medium bowl then press it into an 8-inch spring form pan or pie dish.
- Chill in the fridge and in the meantime, prepare the filling.
- Whip the heavy cream in a medium bowl until stiff peaks form and set aside.
- Beat the cream cheese in a separate large bowl until smooth then add the pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and salt and mix well.
- Sift the powdered sugar into the bowl 1/2 cup at a time, mixing well between each addition.
- Gently fold the whipped cream into the pumpkin mixture, taking care not to over mix or it will lose its air.
- Remove the pan from the fridge and pour the filling on top.
- Cover and refrigerate for at least 6 hours or up to 8 hours.
- For decoration, pipe more whipped cream on top, followed by fondant pumpkins and crushed cookies if desired.
Notes
Storing:
This no bake pumpkin cheesecake can be stored in the fridge for up to 5 days.
Nutrition
Calories: 516kcal | Carbohydrates: 52g | Protein: 4g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 200mg | Potassium: 134mg | Fiber: 1g | Sugar: 41g | Vitamin A: 4231IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg