Can I use a standard 9" springform pan instead of individual ones?

Yes! Keep the crust amount and process the same. Double the amount of filling to compensate for the larger volume.

Can I make this without a springform pan?

A springform is the easiest way to remove the cheesecake. But I was successful in using a small traditional cake pan or cupcake pan and lining with strips of parchment. Crisscross 2 lengths of parchment longer than the length of the pan. Creating an "X" with handles to lift the cheesecake out.

Can I use other cookies than Biscoff?

Yes, you can substitute your favorite crispy/crumbly cookie. Graham crackers or ginger snaps work well!

Why is there clumps of cream cheese in the filling?

The cream cheese needs to be very soft and room temperature and whipped very well before adding the other ingredients. If you end up with clumps, it will only affect the appearance, still delicious!

Why do I add water to the gelatin to set the filling? Doesn't that make it runny?

The powdered gelatin needs a bit of water to first rehydrate the gelatin. Once the gelatin is dissolved in the water, it will mix evenly into the filling, no clumping. The gelatin will set the small amount of water used.

Can I skip the gelatin?

The filling will still come together and taste delicious, but it will not be as set. It will be closer to a pudding than a cheesecake.

Mini Pumpkin Cheesecakes (No Bake)

Description

These simple, no bake, mini pumpkin cheesecakes have a spiced Biscoff cookie crust and a rich, creamy pumpkin filling with no oven required!

Special Equipment: 4 - 4″ Springform Pans

Ingredients

Units

Cookie Crust

215g (2 cups) Biscoff cookie crumbs (about 30 cookies)
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
85g (6 tablespoons) unsalted butter, melted

Pumpkin Cheesecake Filling

1 teaspoon powdered gelatin
2 tablespoons water
1/3 cup heavy whipping cream
227g cream cheese, softened
3 tablespoons brown sugar
2 tablespoons granulated sugar
187g (3/4 cup) pure pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Pinch allspice
1/4 teaspoon salt

Additional crushed cookies, sweetened whipped cream for topping (optional)

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Instructions

Cookie Crust: Whisk together cookie crumbs, sugar, and spices. Stir in melted butter. Divide crumb mixture between 4 - 4″ springform pans, about 1/2 cup in each. Press crumbs tightly on bottom and 1″ up the sides. Use a straight ramekin or cup to press corners. Place in freezer while preparing filling.
Cheesecake Filling: In a small, microwave-safe bowl, sprinkle powdered gelatin over water. Set aside while preparing remaining filling.
In a small bowl, whip heavy cream until stiff peaks form, set aside.
In the bowl of a stand-mixer fitted with paddle attachment, or with a hand mixer, whip cream cheese until smooth and silky, scrape down sides of bowl as needed.
Add sugars, pumpkin, vanilla and spices, whip until fully combined.
Microwave gelatin and water mixture just until the gelatin dissolves, about 10-15 seconds on LOW.
Stir gelatin into pumpkin mixture.
Gently fold in whipped cream by hand, careful not to deflate the air. Fill prepared crusts to the top with the pumpkin cheesecake filling.
Refrigerate at least 3 hours or overnight (best). Top with sweetened whipped cream and crush cookies if desired.

Notes

2 1/2 teaspoons of pumpkin pie spice can be substituted for spices in cheesecake filling
Crust may be made ahead of time. Wrap, unfilled, and freeze until ready for use
Cheesecakes can be stored in fridge for up to two days covered

Keywords: no bake desserts, thanksgiving desserts, holiday desserts