No Bake Biscoff and Pumpkin Cheesecake

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This No Bake Biscoff and Pumpkin Cheesecake is the ultimate autumn indulgence. As the weather grows cooler and the winds whisper the arrival of fall, this delectable dessert will envelop you in its irresistible sweetness and warmth.


Cream cheese Pumpkin purée Sour cream Heavy whipping cream Powdered sugar Pumpkin pie spice Lemon juice Vanilla extract Lotus Biscoff cookies Unsalted butter Biscoff Whipping cream

To make the crust, add the lotus Biscoff cookies to a food processor and process until completely fine, then transfer to a bowl and add the unsalted butter and pumpkin pie spice.

Mix well until well combined, then press into the bottom and sides of your 9-inch springform pan. Use the bottom of a cup to help you push the crust into the bottom and sides. Place the crust into the freezer for a minimum of 20 minutes.

To make the filling, add the cream cheese and pumpkin into the bowl of a stand mixer using a paddle attachment. Beat until smooth, and no longer lumpy.

Add in the sifted powdered sugar and sour cream and beat again. Add the lemon juice, pumpkin spice, and vanilla, before beating well until smooth. In another bowl, beat the heavy cream until stiff peaks. Fold in the whipped cream into the cream cheese batter in 2 parts, be careful not to overmix it.

Pour the filling on top of the chilled crust and smooth over the top. To top it, melt half of a Biscoff spread jar into the microwave in 10-second increments and pour on top of the cheesecake. Refrigerate for a minimum of 8 hours.

To decorate, beat heavy cream and pumpkin pie spice with a little powdered sugar and pipe on top using a piping bag.

To serve, 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 it onto a cake plate. Serve immediately.

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