Mini Pumpkin Spice Cheesecakes

The winner of the cutest and tastiest fall dessert goes to these mini pumpkin spice cheesecakes. If you are looking for an easy, no bake fall or Thanksgiving dessert, this recipe is a must-try. The cheesecakes are made with a Biscoff cookie crust, filled with creamy pumpkin spice cheesecake filling and topped with fresh whipped cream.

Mini Pumpkin Spice Cheesecakes

Cheesecake is always a great choice for dessert. But, if you don’t want to turn on your oven, no bake mini pumpkin cheesecakes will become your go-to fall favorite.

Whether you need a simple Thanksgiving dessert, a dish to pass for Friendsgiving, or something to bring to your fall wine tour, these mini cheesecakes will be a winning choice.

The cheesecakes start off with a Biscoff cookie crust, but you could substitute a gingersnap cookie or graham cracker crust if you prefer. The filling is a no bake pumpkin spice cheesecake filling made with pure pumpkin puree and pumpkin pie spice. A swirl of fresh vanilla whipped cream adds the perfect touch.

Be sure to check out my other delicious cheesecake recipes and no bake dessert recipes for more baking (and no baking) inspiration.

Ingredients for Making Mini Pumpkin Spice Cheesecakes

Biscoff Cookie Crust

• Biscoff cookie crumbs – You could also use graham cracker crumbs or gingersnap cookies.
• Brown sugar
• Unsalted or salted butter – Melted.

Pumpkin Spice Cheesecake Filling

• Cream cheese – Room temperature, softened cream cheese.
• Powdered sugar – Confectioners’ sugar/icing sugar.
• Vanilla extract
• Pumpkin puree – Be sure to use pumpkin puree as opposed to pumpkin pie filling.
• Pumpkin pie spice – A combination of cinnamon, ginger, nutmeg, cloves and allspice. Check out this blog post on how to make homemade pumpkin pie spice.
• Heavy cream – Heavy cream or heavy whipping cream.

Whipped Cream

• Heavy cream – Heavy cream or heavy whipping cream. Cold.
• Powdered sugar – For a touch of sweetness.
• Vanilla extract

How to Make Mini Pumpkin Spice Cheesecakes

To make the pumpkin spice cheesecake filling and whipped cream for this recipe, I recommend using an electric hand mixer or stand mixer fitted with a whisk attachment.

1. Stir together the Biscoff cookie crumbs, granulated sugar, and melted butter. Portion the crumbs into the mini cheesecake pan using small cookie scoop. Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
2. Line a large plate with several layers of paper towels. Spread the 1½ cups pumpkin puree onto the paper towels and blot the pumpkin puree dry with additional paper towels until the dried pumpkin puree equals 1 cup. Set aside.
3. In a large mixing bowl, cream the cream cheese and powdered sugar until smooth. Add the dried pumpkin puree, pumpkin pie spice and vanilla extract. Mix on medium speed until well combined and smooth. Scrape the bottom and sides of the bowl.
4. Pour in the heavy cream and mix until the cheesecake mixture is thick and fluffy.
5. Fill a piping bag with the pumpkin spice cheesecake mixture and pipe it onto the Biscoff cookie crusts. Chill the cheesecakes in the refrigerator for 12 hours or overnight.
6. Remove the cheesecakes from the pan. Whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream, and pipe a dollop of whipped cream onto each of the cheesecakes. Sprinkle with additional cookie crumbs.