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
Tools & Supplies for Making Mini Pumpkin Spice Cheesecakes
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.
- 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.
- 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.
- 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.
- Pour in the heavy cream and mix until the cheesecake mixture is thick and fluffy.
- 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.
- 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.
Mini Pumpkin Spice Cheesecakes Recipe Tips
- Be sure to remove some of the moisture from the pumpkin puree for the best taste and texture.
- No mini cheesecake pan, no problem! Use a cupcake pan lined with cupcake liners instead. The yield for the recipe will be different as the cups are a bit larger.
- The mini cheesecake pan works similar to a springform pan with a removable bottom. To remove the cheesecakes, press up on the bottom to slide the cheesecakes out of the pan. To make things easy, I recommend inserting a toothpick into the top of the cheesecake to help maneuver the cheesecake. We are covering the top with whipped cream, so any toothpick holes will be concealed.
- Add some toppings to the cheesecakes before serving. Salted caramel sauce, a drizzle of maple syrup, or chopped pecans or walnuts are great options.
- Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. Serve chilled.
Click here to see a quick video on how to make these mini pumpkin spice cheesecakes! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!
Mini Pumpkin Spice Cheesecakes
Equipment
- 2 mini cheesecake pans click here to purchase
- Stand mixer or electric hand mixer
Ingredients
Biscoff Cookie Crust
- 2 cups Biscoff cookie crumbs
- 1 tbsp light brown sugar
- 6 tbsp unsalted or salted butter melted
Pumpkin Spice Cheesecake Filling
- 1 ½ cup pumpkin puree with the excess moisture removed to equal 1 cup
- 12 oz cream cheese room temperature
- 1 ¼ cups powdered sugar
- 2 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- 1 cup heavy cream
Whipped Cream
- ¾ cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- In a mixing bowl, stir together the Biscoff cookie crumbs, brown sugar, and melted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
- 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.
- In a large bowl, use an electric hand mixer to cream the cream cheese and powdered sugar until smooth. Add the 1 cup of dried pumpkin puree, vanilla extract, and pumpkin pie spice and mix on medium speed until well combined and smooth.
- Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until the mixture thickens and becomes light and fluffy.
- Fill a piping bag with the pumpkin spice cheesecake mixture and pipe it onto the Biscoff cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight.
- After chilling, remove the cheesecakes from the pan.
- In a bowl with an electric mixer, 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 additional Biscoff cookie crumbs on the top, if desired.
Notes
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