Description
This no-bake pumpkin cheesecake features a spiced Biscoff cookie crust and a creamy pumpkin and cream cheese filling, topped with cinnamon whipped cream. It’s a perfect autumn dessert that requires no oven, making it easy to prepare and deliciously smooth.
Ingredients
Scale
Crust
- 1 3/4 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
- 3/4 cup (83 grams) confectioners’ sugar, sifted if lumpy
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon finely grated nutmeg
- 1/4 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 a pinch of fine salt. Add the melted unsalted butter and stir until the mixture is well combined.
- Form the crust: Press the crumb mixture very firmly and evenly into the bottom and about halfway up the sides of a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
- Whip the cream: Add 1 cup of heavy cream to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with an electric mixer. Whip until the cream holds soft peaks, where it stands straight but the tip curls over when the whisk is lifted. Transfer the whipped cream to a medium bowl.
- Mix the filling: In the same bowl used for whipping, add the cream cheese, pumpkin purée, sifted confectioners’ sugar, 1 tablespoon cinnamon, ground ginger, nutmeg, allspice, and a pinch of salt. Mix on medium speed, scraping the sides and bottom of the bowl occasionally, until the mixture is smooth and creamy, about 3 to 4 minutes.
- Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture by scooping from the bottom and folding over the top. Rotate the bowl as you fold until the mixture is completely combined and smooth.
- Assemble the cheesecake: Spoon the filling into the chilled crust and smooth the top with a spatula.
- Chill the cheesecake: Refrigerate the cheesecake until completely cool and set, at least 4 hours or overnight for best results.
- Prepare the topping: Just before serving, in a clean bowl, whisk together the remaining 1 cup of heavy cream, 1 tablespoon confectioners’ sugar, and 2 teaspoons ground cinnamon until soft peaks form.
- Release the cheesecake: Run a thin knife or offset spatula around the edge of the springform pan to loosen the crust. Remove the outer ring gently.
- Add topping and serve: Spread the cinnamon whipped cream evenly over the chilled cheesecake. Slice using a warm, clean knife to get perfect slices. Store any leftovers covered in the refrigerator for up to 4 days, noting the filling may weep slightly over time.
Notes
- Use Biscoff cookie crumbs for a unique caramelized flavor in the crust; alternatively, graham cracker crumbs can be used.
- The cheesecake needs to chill for at least 4 hours to properly set but overnight chilling results in improved texture and flavor.
- To avoid lumps, sift the confectioners’ sugar before mixing.
- Warm the knife under hot water and wipe it dry between slices for clean cuts.
- The filling may weep slightly if stored for several days; this is normal and does not affect taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake, pumpkin cheesecake, autumn dessert, Biscoff crust, easy cheesecake
