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–+ servings
This image shows Biscoff and pumpkin cheesecake, perfectly glazed with Biscoff spread, dusted with biscoff cookie crumbles, and decorated with perfect balls of whipped cream.

No Bake Biscoff and Pumpkin Cheesecake

Fatimah
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.
5 from 1 Rating
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Prep Time 45 minutes
Chilling Time 8 hours
Total Time 8 hours 45 minutes
Course cheesecake, Dessert
Cuisine American
Servings 8 people
Calories 405 kcal

Equipment

  • Stand mixer

Ingredients
  

Filling:

  • 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

Crust:

  • 40 Lotus Biscoff cookies
  • 10 tablespoons unsalted butter melted
  • ½ teaspoon pumpkin pie spice

Topping:

  • 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
 

To Make the Crust:

  • Add your lotus Biscoff cookies to a food processor and process until completely fine.
  • Transfer to a bowl and add the unsalted butter and pumpkin pie spice.
  • Mix well until well combined.
  • 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.
  • 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.
  • Place the crust into the freezer for a minimum of 20 minutes.

To Make the Filling:

  • Add your cream cheese and pumpkin into the bowl of a stand mixer using a paddle attachment.
  • Beat until smooth, and no longer lumpy. You want to stop and scrape down the sides and bottom often.
  • 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.
  • In another bowl, using the whisk attachment, beat the heavy cream until stiff peaks. Don’t over beat as it will turn into butter.
  • 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, preferably overnight.

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 onto a cake plate.
  • Serve immediately.

Notes

  • For a consistently silky texture of the filling, use high quality canned pumpkin puree.
  •  You should keep whipping the heavy cream until you see stiff peaks but stop before it turns into butter from over-beating.
  • Gently fold in the whipped cream in two parts. This maintains the airiness quality of the filling.
  • For the flavors to harmonize and set properly, put them in the fridge overnight for best results.
 

Nutrition

Calories: 405kcalCarbohydrates: 72gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 65mgPotassium: 927mgFiber: 12gSugar: 16gVitamin A: 64277IUVitamin C: 22mgCalcium: 165mgIron: 6mg
Keyword Biscoff pumpkin cheesecake, lotus cheesecake, pumpkin, pumpkin spice, Unique pumpkin recipes
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