No Bake Biscoff and Pumpkin Cheesecake
This No Bake Biscoff and Pumpkin Cheesecake is your go-to fall dessert. When the weather is turning chilly and windy, you're going to find comfort in this deliciously sweet beauty.
- Prep time
- 45 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 blocks cream cheese (softened, room temperature (Each block of cream cheese is 8 ounces))
- 1 can pumpkin purée ((one can of pumpkin purée equals 15 ounces))
- ¼ cup sour cream
- 1 cup heavy whipping cream
- 2 cups powdered sugar (sifted)
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons lemon juice
- 1½ teaspoons vanilla extract
- 40 Lotus Biscoff cookies
- 10 tablespoons unsalted butter (melted)
- ½ teaspoon pumpkin pie spice
- ½ jar Biscoff (warmed and slightly melted in the microwave)
- ½ cup whipping cream (whisked until stiff peaks)
- ½ teaspoon pumpkin spice
- 2 tablespoons powdered sugar
Instructions
- 1
To Make the Crust:
- 2
Add your lotus Biscoff cookies to a food processor and process until completely fine.
- 3
Transfer to a bowl and add the unsalted butter and pumpkin pie spice.
- 4
Mix well until well combined.
- 5
Press into the bottom and sides of your 9inch springform pan. Take A LOT of time pressing the crust down, because this will help you remove it from the pan easier.
- 6
Use the bottom of a cup to help you push the crust into the bottom and sides. If anything crumbles, just keep doing it until it sticks.
- 7
Place the crust into the freezer for a minimum of 20 minutes.
- 8
To Make the Filling:
- 9
Add your cream cheese and pumpkin into the bowl of a stand mixer using a paddle attachment.
- 10
Beat until smooth, and no longer lumpy. You want to stop and scrape down the sides and bottom often.
- 11
Add in the sifted powdered sugar and sour cream and beat again. Add the lemon juice, pumpkin spice, and vanilla and beat well until smooth.
- 12
In another bowl, using the whisk attachment, beat the heavy cream until stiff peaks. Don’t over beat as it will turn into butter.
- 13
Fold in the whipped cream into the cream cheese batter in 2 parts, be careful not to overmix it.
- 14
Pour the filling on top of the chilled crust and smooth over the top.
- 15
To top it, melt half of a Biscoff spread jar into the microwave in 10 second increments and pour on top of the cheesecake.
- 16
Refrigerate for a minimum of 8 hours, preferably overnight.
- 17
To Decorate:
- 18
Beat heavy cream and pumpkin pie spice with a little powdered sugar and pipe on top using a piping bag.
- 19
To Serve:
- 20
Loosen the edges with a sharp knife carefully, making sure to go all the way down to the crust. You should be able to completely lift the cheesecake and transfer onto a cake plate.
- 21
Serve immediately.