Pumpkin Biscoff Cheesecake (Vegan Option)
Pumpkin Biscoff cheesecake is a light, creamy no bake dessert layered over a buttery Biscoff cookie crust with cozy pumpkin spice flavors. Includes an easy vegan option so everyone can enjoy.
Servings: 12 slices
Calories:
Cost: $12
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.