Easy and DELICIOUS no-bake Pumpkin Biscoff Cheesecake Jars are the perfect fall treat! These cute cheesecakes are layered with buttery biscoff cookie crumbs, ulta creamy pumpkin spiced biscoff cheesecake mousse and gooey cookie butter!
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♡Why You Will Love This Recipe
- SO Easy To Make: Less than 10 ingredients and anyone who "is not a baker" can easily make it. There's no need to create a water bath as required in a traditional cheesecake, as seen here in my baked Almond Cheesecake.
- Requires No Baking: In order to create structure for this no bake cheesecake, we fold fresh whipped cream into cream cheese, resulting in a light and creamy texture. Be sure to check out some of our favorite no bake cheesecake recipes, Strawberry Pretzel Cheesecake, Strawberry Shortcake Cheesecake and Snickers Cheesecake Bars!
- Can Easily Be Made Ahead: You can make these cheesecake jars 3 days ahead.
- Individual Portions: The individual portions are so festive and are perfect for get-togethers, parties and potlucks. You can easily double to the recipe for bigger parties.
- Not Too Sweet: If you are a fan of desserts that are not too sweet, this is it!
Pumpkin Biscoff Cheesecake Ingredients
Here are some notes about all the ingredients used for these no-bake Pumpkin Biscoff Cheesecake. Quantities and full instructions are in the recipe card below!
Ingredient Notes
- Biscoff Cookies - I find Biscoff cookies at Target, Vons and World Market here in the U.S. If you are unable to find Biscoff cookies, you can use Trader Joe's speculoos cookies.
- Unsalted Butter - Melted butter not only adds flavor, but also helps bind the cookie crumbs.
- Cream Cheese - Make sure to use cream cheese block, not cream cheese spread.
- Creamy Cookie Butter - You can find it next to the peanut butter and Nutella.
- Pumpkin Purée - I like Libby's pumpkin purée as I find it to be thicker than other brands.
- Pumpkin Pie Spice - The warm spices work so well with the Biscoff.
- Confectioners Sugar - Will help thicken the cheesecake.
- Heavy Cream - Whipped cream will give the cheesecake structure and make it ulta creamy.
*See recipe card for quantities.
Pumpkin Biscoff Cheesecake Instructions
Here are step-by-step photos and instructions on how to make these Biscoff Pumpkin Cheesecake Jars! Please find the detailed instructions in the recipe card at the end of this post.
Step 1. Make the Biscoff Crumbs - Combine crushed biscoff cookie crumbs with melted butter.
Step 2. Evenly divided cookie crumbs in jars and lightly press into the bottom of the jars. Place in the fridge to set up. Depending on the size of your jars or ramekins, you will end up with about 6 to 8 portions.
💡Tip
Use a small blunt object to lightly pack the crumbs, such as the handle of a wooden spoon. I used my ice cream scoop.
Step 3. Make your Pumpkin Biscoff Cheesecake Filling - In a large bowl, whisk room temperature cream cheese until smooth with a hand-held mixer.
Step 4. Add cookie butter, pumpkin purée, pumpkin pie spice, sifted confectioners sugar and vanilla and whisk until smooth and set aside.
Step 5. In a medium sized bowl, whisk cold heavy cream until stiff peaks. You can use the same beaters from the cheesecake mixture.
Step 6. Transfer whipped cream into the pumpkin biscoff cheesecake mixture and with a rubber spatula, gently fold until combined.
Step 7. Remove jars from the fridge and evenly divide cheesecake mixture in each jar. Smooth the top as much as you can.
Step 8. Place cookie butter in the microwave for 10 to 15 seconds. We just want to warm it enough to pour easily. Pour a layer of cookie butter in each jar. Add as much as you'd like, I poured about 1 tablespoon in each jar.
Step 9. Place in the fridge and allow to set for at least 2 hours before serving. Garnish with whipped cream and extra cookie crumbs if desired. Enjoy!
💡Tip
If you would like to make your own whipped cream, whisk together ½ cup of heavy cream and 2 tablespoons of powdered sugar until you reach firm peaks. Transfer to a piping bag fitted with a decorative tip or spoon over the top right before serving!
Ingredient Substitutions
- For the Biscoff Cookies - Biscoff cookies are essentially speculoos cookies, so you can sub for any brand. I love the speculoos cookies from Trader Joe's. You can also use gingersnap cookies, graham crackers or digestive biscuits.
- For the Biscoff Cookie Butter - You can use any brand. Again, trader Joe's has a delicious cookie butter.
- For the Pumpkin Puree - You can use homemade pumpkin puree if you'd like.
- For the Pumpkin Pie Spice - Feel free to use your own pumpkin pie spice.
Key Equipment
- Jars or ramekins
- Electric mixer
Storage
- Cover tightly and keep chilled for up to 4 days.
Expert Tips
Use cream cheese blocks, not cream cheese spread. Make sure your cream cheese is at room temperature as well. This will ensure a smooth and lump free filling.
Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains spices and sugar and is not needed for this recipe.
Before whipping the cream, freeze the bowl and beaters for 10 minutes. Keeping everything cold helps the fat in the cream to stabilize. Additionally, it's important to whip your heavy cream to stiff peaks as it adds structure to this no-bake cheesecake.
FAQ
Yes! You can make this 3 days ahead. I would suggest making the whipped cream right before serving.
Lotus is a brand that makes Biscoff cookies, which are essential u0022speculoosu0022 cookies. Speculoos cookies hail from Belgium and are crispy shortbread cookies flavored with warm spices such as cinnamon. These brown biscuits have a deep caramelized flavor reminiscent of gingerbread cookies.
Cookie butter is a spread that is make from speculoos cookies, fat and sugar.
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♡ Did you try this recipe?
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📖 Recipe
Pumpkin Biscoff Cheesecake Jars
INGREDIENTS
Biscoff Crumbs Layer
- 18 Standard Sized Biscoff Rectangular Cookies (144g) crushed
- 3 Tablespoons (42g) Unsalted Butter melted
Pumpkin Biscoff Cheesecake Filling
- 8 Ounces (226g) Cream Cheese Block, room temp
- ½ Cup (145g) Cookie Butter
- ½ Cup (113g) Pure Pumpkin Purée
- 1 ½ to 2 Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Vanilla Paste or Extract
- ½ Cup (56g) Powdered Sugar sifted
- ½ Cup (113g) Heavy Cream cold
Garnish
- ⅓ Cup 96 g Cookie Butter, warmed
- Whipped Cream optional
- Extra Cookie Crumbs optional
Instructions
Biscoff Crumbs Layer
- Make cookie crumbs by pulsing cookies in a food processor or placing cookies in a zip bag and crushing with a rolling pin. Then combine crushed Biscoff cookie crumbs with melted butter.18 Standard Sized Biscoff Rectangular Cookies (144g)3 Tablespoons (42g) Unsalted Butter
- Evenly divided cookie crumbs in jars and lightly pressing into the bottom of the jars or ramekins (see note below). Place in the fridge to set up.
Pumpkin Biscoff Cheesecake Filling
- In a large bowl, beat room temperature cream cheese until smooth with a hand-held mixer. Then add cookie butter, pumpkin purée, pumpkin pie spice, sifted powdered sugar and vanilla. Whip until smooth and set aside.8 Ounces (226g) Cream Cheese Block, ½ Cup (145g) Cookie Butter½ Cup (113g) Pure Pumpkin Purée1 ½ to 2 Teaspoons Pumpkin Pie Spice½ Cup (56g) Powdered Sugar1 Teaspoon Vanilla Paste or Extract
- In a medium sized bowl, whisk cold heavy cream until you reach firm peaks. You can use the same beaters from the cheesecake mixture.½ Cup (113g) Heavy Cream
- Transfer whipped cream into the pumpkin biscoff cheesecake mixture and with a rubber spatula, gently fold until combined.
- Remove jars from the fridge and evenly divide cheesecake mixture in each jar. Smooth the top as much as you can.
Cookie Butter Layer
- Place cookie butter in the microwave for 10 to 15 seconds. We just want it to be warm enough to pour easily. Pour a layer of cookie butter in each jar. Add as much as you'd like, I poured about 1 tablespoon in each jar.⅓ Cup 96 g Cookie Butter, warmed
- Place in the fridge and allow to set for at least 2 hours before serving.
- Garnish with whipped cream and extra cookie crumbs if you wish. Enjoy!
Notes
Red says
This is an easy and tasty recipe. I'm definitely keeping this one as a holiday and seasonal favorite for my family.
Lisa says
Hi Red, Thank you so much for trying this recipe! I'm so happy that you and your family enjoyed it! 🙂
Maria says
I saw these on pinterest and knew I had to make it! I couldn’t find biscoff, so I used trader joes speculoo cookies and cookie butter from your suggestion and it turned out really good!! I will be making again for thanksgiving!
Lisa says
Hi Maria, thank you so much for your review! Yay, it's the perfect Thanksgiving dessert! We love individual sized portions 🙂
Vince says
My partner and I absolutely L*O*V*E*D these! I'm not great with presentation, so having a simple but stylish solution like the little jars really helped! Taste-wise, these were rich and decadent, but not in a way that felt TOO sweet (I prefer subtle flavor to just "sugary").
100% recommend trying these... I wanted to save a few to show my friends but they didn't last long, ha!
Lisa says
Hi Vince, thank you for trying this recipe and for your feedback. I’m so happy that you and your partner enjoyed them! Yes, they don’t last very long in our house either, lol!
Ty says
These were delicious! Easy to follow recipe, great flavors, creamy, and not too sweet. My family and I loved it! Will definitely be making this again soon!
Lisa says
I'm so happy that you and your family loved it! It's one of my favorite fall desserts. Thank you for your review!!
Cang says
Quick and easy recipe. The filling is light, smooth, and not sweet at all. Definitely a keeper!
Lisa says
Thank you so much for trying the recipe and for your review!!☺️
Madison says
OMG these turned out fantastic!! I made them this past weekend for a dinner party and it was a huge hit! Easy to make and so good! Can’t wait to make these again for Thanksgiving!!!
Lisa says
These would be perfect for Thanksgiving! Thank you so much for giving it a try and for your review!🧡
Brooke says
Hard to go wrong with biscoff cookie butter. Creamy, light and deee-licoous 🙂
Lisa says
It's so addicting right?! Thank you so much for trying the recipe and for your feedback! 😊