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Individual cheesecake on place with fork.

Mini Pumpkin Cheesecake

  • Author: Theresa | Quiet Baking Day
  • Prep Time: 30 minutes
  • Chilling Time: 3 hours
  • Total Time: 30 hours, 30 minutes
  • Yield: 4 cheese cakes
  • Category: Desserts
  • Method: Easy
  • Cuisine: American

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)


Instructions

  1. 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.
  2. Cheesecake Filling: In a small, microwave-safe bowl, sprinkle powdered gelatin over water. Set aside while preparing remaining filling.
  3. In a small bowl, whip heavy cream until stiff peaks form, set aside.
  4. 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.
  5. Add sugars, pumpkin, vanilla and spices, whip until fully combined.
  6. Microwave gelatin and water mixture just until the gelatin dissolves, about 10-15 seconds on LOW.
  7. Stir gelatin into pumpkin mixture.
  8. Gently fold in whipped cream by hand, careful not to deflate the air. Fill prepared crusts to the top with the pumpkin cheesecake filling.
  9. 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

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