Description
This no-bake pumpkin cheesecake combines a spiced Biscoff cookie crust with a creamy pumpkin and cream cheese filling, topped with cinnamon whipped cream. Easy to prepare without an oven, it’s perfect for a festive autumn dessert that chills to set and delights with rich flavors and a smooth texture.
Ingredients
Scale
Crust
- 1 ¾ cups/225 grams Biscoff fine cookie crumbs
- 1 tablespoon light or dark brown sugar
- Pinch fine salt
- 6 tablespoons/85 grams unsalted butter, melted
Filling
- 1 cup/240 milliliters heavy cream
- 12 ounces/340 grams cream cheese, at room temperature
- 1 cup/230 grams pumpkin purée
- ¾ cup/83 grams confectioners’ sugar, sifted if lumpy
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon finely grated nutmeg
- ¼ teaspoon ground allspice
- Pinch fine salt
Topping
- 1 cup/240 milliliters heavy cream
- 1 tablespoon confectioners’ sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the crust: In a large bowl, combine the Biscoff cookie crumbs, brown sugar, and salt. Add melted butter and stir to evenly combine. Press this mixture firmly and evenly into the bottom and halfway up the sides of a 9-inch springform pan. Place it in the refrigerator to chill while preparing the filling.
- Whip the heavy cream for the filling: In a stand mixer bowl with a whisk attachment or a large bowl using an electric mixer, whip 1 cup of heavy cream until stiff peaks form, where the cream stands with the tip slightly curling when the whisk is lifted. Transfer the whipped cream to a medium bowl for folding later.
- Make the pumpkin cream cheese filling: Add cream cheese, pumpkin purée, confectioners’ sugar, 1 tablespoon cinnamon, ground ginger, nutmeg, allspice, and a pinch of salt to the bowl used for whipping cream. Mix on medium speed, scraping the bowl regularly, until smooth and well combined, about 3 to 4 minutes.
- Fold whipped cream into the filling: Gently fold the whipped cream into the cream cheese mixture using a spatula. Scoop from the bottom and fold over the top repeatedly while turning the bowl until the mixture is uniform without deflating the whipped cream.
- Assemble the cheesecake: Spoon the filling into the prepared crust and smooth the top using a spatula. Refrigerate the cheesecake for at least 4 hours or preferably overnight until fully set and cool.
- Prepare the topping before serving: Whisk the remaining 1 cup heavy cream with 1 tablespoon confectioners’ sugar and 2 teaspoons cinnamon to soft peaks.
- Release the cheesecake: Run a thin knife or offset spatula around the edges of the chilled cheesecake in the springform pan to loosen the crust. Remove the outer ring carefully.
- Add the whipped cream topping: Spread the cinnamon whipped cream evenly over the top of the chilled cheesecake.
- Serve: Slice the cheesecake with a warm, clean knife for clean cuts. Keep refrigerated covered; it will keep for up to 4 days, though the filling may weep slightly over time.
Notes
- For best results, allow cream cheese to fully soften to room temperature to avoid lumps in the filling.
- Biscoff cookie crumbs can be substituted with other spiced or graham cracker crumbs if unavailable.
- Use fresh pumpkin purée (not pumpkin pie filling) for a natural pumpkin flavor.
- Running the knife under warm water before slicing helps create cleaner slices.
- You can prepare the cheesecake a day in advance to allow flavors to meld.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin cheesecake, no-bake cheesecake, autumn dessert, Biscoff crust, pumpkin dessert, creamy cheesecake, easy cheesecake recipe
