Pumpkin Biscoff Cheesecake (Vegan Option)
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Pumpkin Biscoff Cheesecake is light, creamy, and full of warm fall flavors like pumpkin, cinnamon, and pumpkin spice layered over a buttery Biscoff cookie crust. This no bake dessert also includes a vegan option, making it a versatile treat everyone can enjoy.
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Why You’ll Love This Pumpkin Biscoff Cheesecake
Are you looking for a delicious and easy fall dessert? Look no further! Our no-bake pumpkin biscoff cheesecake is the ultimate treat for the autumn season. Packed with rich and creamy pumpkin flavor, and a delicious crumbled biscoff crust, this cheesecake is sure to satisfy your sweet tooth and impress your taste buds.
Don’t have time to fuss in the kitchen? No problem! This cheesecake is simple to prepare, requires no baking, and has that irresistible mix of pumpkin filling and Biscoff cookies. The crust is crisp and spiced, while the cheesecake layer is smooth, fluffy, and lightly sweet. It’s a showstopper dessert for fall gatherings, Thanksgiving, or anytime you’re craving pumpkin cheesecake with Biscoff crust.
We know you care about using quality ingredients, and so do we. That’s why we use real pumpkin puree in our cheesecake, giving it a natural and authentic taste. And the biscoff crust adds a delightful crunch to every bite.
So why not spice up your fall dessert game with our tasty and effortless no-bake pumpkin biscoff cheesecake?
Ingredients for Pumpkin Biscoff Cheesecake
Biscoff crust for pumpkin cheesecake (No Bake)
- 1 package of Biscoff Cookies (32 cookies) – save 2–3 cookies for topping
- 4 tablespoons melted butter (or vegan butter)
Pumpkin Cheesecake Filling
- 24 oz cream cheese or vegan cream cheese, softened
- 1 cup powdered sugar
- 15 oz pumpkin puree
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup whipped cream or vegan whipped cream
Optional Topping
- 2 cups whipped cream or vegan whipped cream
- 2–3 Biscoff cookies, crumbled
Instructions How to Make No Bake Pumpkin Biscoff Cheesecake
biscoff Cookie Crust
- Melt the butter and let it cool slightly.
- Use a food processor to grind the cookies into crumbs (or crush in a zip-top bag with a rolling pin).
- Combine crumbs with melted butter until evenly coated.
- Press the mixture into the bottom of an 8 or 9-inch springform pan. Use a measuring cup to pack it firmly.
- Chill for 10–20 minutes while preparing the filling.
Cheesecake Filling
- Beat softened cream cheese until smooth. Add powdered sugar and mix until combined.
- Blend in pumpkin puree, pumpkin spice, cinnamon, and vanilla.
- Fold in whipped cream until light and creamy.
- Spread the filling evenly over the chilled crust.
- Refrigerate at least 4–6 hours, preferably overnight, to set fully.
Optional Topping
- Top with whipped cream before serving.
- Sprinkle with crushed Biscoff cookies or add a drizzle of caramel for extra flair.
How to Store Biscoff Pumpkin Cheesecake
- Keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually, then thaw overnight in the fridge before serving.
Variations
- Make it dairy-free with vegan cream cheese and vegan whipped topping.
- Add a swirl of caramel into the pumpkin filling before chilling.
- Sprinkle chopped pecans on top for extra crunch.
FAQs
Can I make this ahead of time?
- Yes, it’s best made the night before so it can chill and set completely.
Do I need a springform pan?
- It works best, but you can also make it in a pie dish or 9×9 pan.
In conclusion, no bake pumpkin biscoff crust cheesecake proves that delicious desserts don’t have to be complicated. By combining simple ingredients and following a few easy steps, you can create a mouth-watering treat that will impress and delight your taste buds. So why not make every gathering a celebration with this no bake pumpkin biscoff cheesecake? Keep experimenting and have fun with it, and who knows, you might just discover your new signature dessert. Happy baking!
You can also find this recipe over at Daily Vegan Meal and even more vegan recipes that are soooo yummy!
Craving more sweet inspiration? Follow me on Pinterest, Instagram, and Facebook for new recipes, baking tips, and dessert ideas.
More Biscoff Dessert Ideas!
- Easy No Bake Biscoff Cheesecake Recipe
- No Bake Chocolate Biscoff Pumpkin Cups
- Biscoff White Chocolate Cookie Bars
- Delicious Baked Biscoff Donuts
- Biscoff Cookie Butter Truffles
- Biscoff M&M Cookie Butter Cookies
Pumpkin Biscoff Cheesecake (Vegan Option)
Ingredients
Biscoff Crust:
- 1 package Biscoff cookies 32 cookies, save 2–3 for topping
- 4 tablespoons melted butter or vegan butter
Pumpkin Cheesecake Filling:
- 24 oz cream cheese or vegan cream cheese softened
- 1 cup powdered sugar
- 1 15 oz can pumpkin puree
- 1 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup whipped cream or vegan whipped cream
Optional Whipped Topping:
- 2 cups whipped cream or vegan whipped cream
- 2 –3 Biscoff cookies crumbled
Instructions
- Prepare the crust: Crush Biscoff cookies in a food processor or in a zip bag with a rolling pin. Mix with melted butter until evenly moistened.
- Press mixture firmly into an 8–9 inch springform pan. Chill 10–20 minutes while making filling.
- Make the filling: Beat softened cream cheese until fluffy. Mix in powdered sugar, pumpkin puree, pumpkin spice, cinnamon, and vanilla until smooth.
- Fold in whipped cream until fully combined. Pour mixture over the chilled crust.
- Chill cheesecake 6 hours or overnight for best texture.
- Optional topping: Spread additional whipped cream on top and sprinkle with crushed Biscoff cookies.
Notes
- Chill overnight for clean slices and best flavor.
- Swap caramel drizzle or chopped pecans for the Biscoff topping.
- Store covered in the fridge up to 4 days.
- Freeze (without topping) up to 1 month, then thaw in fridge before serving.
