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Pumpkin Biscoff Cheesecake Jars

Lisa Flinn
Easy and DELICIOUS no-bake Pumpkin Biscoff Cheesecakes 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!
 
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine American
Yields 6 to 8 servings

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 Butter
    ½ Cup (113g) Pure Pumpkin Purée
    1 ½ to 2 Teaspoons Pumpkin Pie Spice
    ½ Cup (56g) Powdered Sugar
    1 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

Jars - Depending on the size of your jars or ramekins, you should end up with about 6 to 8 jars.
Storage - Keep chilled and enjoy for up to 4 days.
Serving - You can serve at room temperature or straight out of the fridge, which is my preference!
Keyword biscoff, biscoff pumpkin cheesecake, cookie butter, no bake, no bake biscoff cheesecake, no bake cheesecake, pumpkin, pumpkin biscoff cheesecake, pumpkin cheesecake, pumpkin cheesecake jars, speculoos
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