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No-Bake Pumpkin Biscoff Cheesecake: Your Ultimate Fall Dessert (Vegan Option)

Embrace the cozy flavors of autumn with this irresistible No-Bake Pumpkin Biscoff Cheesecake. This light, creamy dessert beautifully marries the warm spices of pumpkin and cinnamon with the unique caramelized crunch of a Biscoff cookie crust. It’s an effortlessly elegant treat that captures the essence of fall, perfect for any gathering or a simple indulgence. Best of all, it requires no baking and includes a flexible vegan option, ensuring everyone can savor its delightful taste and smooth texture.

Why This Pumpkin Biscoff Cheesecake Will Be Your New Favorite Fall Treat

Are you searching for a show-stopping dessert that’s both simple to prepare and packed with incredible flavor? Look no further than our sensational No-Bake Pumpkin Biscoff Cheesecake! This autumn-inspired creation is designed to satisfy your sweet cravings and impress your guests without requiring hours in the kitchen. Here’s why you’ll fall in love with it:

Effortless Preparation: This recipe is a dream come true for busy individuals or anyone who prefers to avoid turning on the oven. With no baking required, you can achieve a sophisticated dessert with minimal fuss. It’s perfect for Thanksgiving, holiday parties, or any time you need a delicious dessert without the stress.
Unforgettable Flavor Combination: The rich, creamy pumpkin filling, infused with aromatic pumpkin spice and cinnamon, perfectly complements the distinct, caramelized notes of the Biscoff cookie crust. It’s a harmonious blend of textures and tastes that sings of the autumn season.
Versatile and Inclusive: We believe delicious desserts should be enjoyed by everyone. That’s why this recipe thoughtfully includes a clear vegan option, allowing you to easily substitute dairy products for plant-based alternatives. It’s a fantastic choice for accommodating various dietary needs without compromising on flavor or decadence.
Quality Ingredients Shine: We emphasize using real pumpkin puree for an authentic, natural pumpkin flavor that artificial alternatives can’t match. Paired with a buttery Biscoff crust, every bite offers a delightful crunch followed by a smooth, fluffy cheesecake experience.
A Feast for the Eyes: Beyond its incredible taste, this cheesecake is visually appealing. Its layered structure and optional whipped cream topping make it an elegant centerpiece for any table, promising to earn compliments from everyone who tries a slice.

So, whether you’re a seasoned baker or a kitchen novice, get ready to elevate your fall dessert game with this tasty and absolutely irresistible no-bake pumpkin biscoff cheesecake.

Essential Ingredients for Your Pumpkin Biscoff Cheesecake

Crafting this heavenly no-bake pumpkin cheesecake with its signature Biscoff crust requires a handful of simple, high-quality ingredients. Most of these can be found easily at your local grocery store. Remember, using fresh ingredients makes all the difference in achieving that perfect taste and texture.

For the Irresistible Biscoff Cookie Crust (No Bake)

1 package Biscoff Cookies (approx. 32 cookies): These distinctive spiced cookies are the star of our crust, providing a unique caramelized flavor. Remember to reserve 2-3 cookies for an optional topping later.
4 tablespoons melted butter (or vegan butter): Butter binds the cookie crumbs together, forming a firm, flavorful base. Vegan butter works perfectly for a dairy-free version.

For the Velvety Pumpkin Cheesecake Filling

24 oz cream cheese or vegan cream cheese, softened: Softened cream cheese is crucial for a smooth, lump-free filling. Ensure it’s at room temperature before beating.
1 cup powdered sugar: Also known as confectioners’ sugar, this fine sugar dissolves easily, contributing to the cheesecake’s silky texture without a grainy feel.
One 15 oz can pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners. This allows you to control the flavor balance precisely.
1 teaspoon pumpkin spice: This classic autumn blend of cinnamon, nutmeg, ginger, and cloves adds warmth and depth to the pumpkin flavor.
1/2 teaspoon cinnamon: An extra touch of cinnamon enhances the overall spice profile, complementing both the pumpkin and Biscoff notes.
1 teaspoon vanilla extract: High-quality vanilla extract brightens and rounds out all the flavors in the filling.
1 cup whipped cream or vegan whipped cream: Folded into the cream cheese mixture, whipped cream provides a light, airy texture to the cheesecake, making it exceptionally smooth and fluffy.

Optional Topping for Extra Decadence

2 cups whipped cream or vegan whipped cream: For a beautiful presentation and an extra layer of creamy goodness on top.
2–3 Biscoff cookies, crumbled: Use the reserved cookies to sprinkle over the whipped cream for a textural contrast and a final touch of Biscoff flavor.

Step-by-Step Instructions: How to Make No-Bake Pumpkin Biscoff Cheesecake

Creating this delightful pumpkin biscoff cheesecake is surprisingly straightforward. Follow these simple steps for a perfect no-bake dessert every time.

Preparing the Biscoff Cookie Crust

First, melt the butter (or vegan butter) and set it aside to cool slightly while you prepare the cookies.
Next, grind the Biscoff cookies into fine crumbs. You can easily do this in a food processor, or if you don’t have one, place the cookies in a zip-top bag and crush them thoroughly with a rolling pin.
In a bowl, combine the cookie crumbs with the slightly cooled melted butter. Mix until all the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of an 8 or 9-inch springform pan. Use the flat bottom of a measuring cup or your fingers to pack it down tightly, ensuring an even and sturdy crust.
Chill the prepared crust in the refrigerator for 10-20 minutes while you move on to making the cheesecake filling. This step helps the crust set and become firm.

Crafting the Creamy Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese (or vegan cream cheese) with an electric mixer until it is completely smooth and fluffy, with no lumps.
Add the powdered sugar to the cream cheese and continue mixing until fully combined and smooth. Scrape down the sides of the bowl as needed.
Now, blend in the pumpkin puree, pumpkin spice, cinnamon, and vanilla extract. Mix on low speed until all ingredients are well incorporated and the mixture is smooth and evenly colored.
Gently fold in the whipped cream (or vegan whipped cream) using a spatula. Be careful not to overmix; fold just until the whipped cream is fully incorporated and the filling is light and creamy.
Carefully spread the pumpkin cheesecake filling evenly over your chilled Biscoff cookie crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 4-6 hours to allow it to set completely. For the best results and cleanest slices, chilling it overnight is highly recommended.

Adding the Optional Topping (for a perfect finish)

Just before serving, gently remove the cheesecake from the springform pan.
Spread an additional two cups of whipped cream (or vegan whipped cream) over the top of the cheesecake.
Sprinkle the top with the reserved crushed Biscoff cookies, or for an extra touch of indulgence, drizzle with caramel sauce. Slice and serve!

Expert Tips for a Flawless No-Bake Pumpkin Biscoff Cheesecake

Room Temperature Cream Cheese: This is critical! Cold cream cheese will result in a lumpy filling. Ensure it’s softened for at least 30-60 minutes before mixing.
Don’t Overmix the Filling: Once the whipped cream is folded in, mix just until combined. Overmixing can deflate the whipped cream, leading to a denser cheesecake.
Quality Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices, which will alter the intended flavor profile of this recipe.
Proper Chilling Time: The minimum chilling time is 4-6 hours, but for the best texture, cleanest slices, and fully developed flavors, refrigerate your cheesecake overnight. Patience here truly pays off!
Springform Pan is Your Friend: While other pans can work, a springform pan makes for easy removal and a beautiful presentation. Lightly grease it even if it’s non-stick to ensure the crust doesn’t stick.
Adjust Spices to Taste: Feel free to adjust the amount of pumpkin spice and cinnamon according to your preference. For an extra kick, a tiny pinch of ground ginger or nutmeg can be added.
Even Crust: When pressing the Biscoff crumbs into the pan, make sure the thickness is consistent across the bottom and slightly up the sides (if desired). This prevents crumbling when serving.

Serving Suggestions for Your Autumnal Delight

This No-Bake Pumpkin Biscoff Cheesecake is already a star on its own, but a few garnishes can elevate it even further:

Classic Whipped Cream: A generous dollop of homemade or store-bought whipped cream is always a welcome addition.
Crumbled Biscoff: Sprinkle extra crushed Biscoff cookies on top for texture and an intensified flavor.
Caramel Drizzle: A swirl of caramel sauce adds a touch of sophistication and another layer of sweet indulgence.
Toasted Nuts: Chopped and lightly toasted pecans or walnuts can provide a lovely nutty crunch.
Cinnamon Dust: A light dusting of ground cinnamon over the top just before serving adds an aromatic touch.

How to Store Biscoff Pumpkin Cheesecake

Refrigerator: Keep your cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4-5 days. This will maintain its freshness and creamy texture.
Freezer: For longer storage, you can freeze individual slices or the whole cheesecake (without the whipped cream topping) for up to 1 month. Wrap slices tightly in plastic wrap, then aluminum foil. For a whole cheesecake, wrap it thoroughly. Thaw overnight in the refrigerator before serving. Add fresh whipped cream and toppings once thawed.

Delicious Variations to Try

While the classic recipe is divine, feel free to get creative and customize your pumpkin biscoff cheesecake:

Make it Dairy-Free/Vegan: Easily convert this into a vegan pumpkin cheesecake by using vegan cream cheese, vegan butter, and vegan whipped topping. The result is just as creamy and flavorful!
Caramel Swirl: Before chilling the cheesecake, drizzle some caramel sauce over the pumpkin filling and gently swirl it with a knife for a beautiful marbled effect and an added layer of flavor.
Nutty Crunch: Sprinkle a handful of chopped pecans or walnuts on top of the cheesecake (either directly on the filling or over the whipped cream topping) for an extra layer of texture and a complementary nutty flavor.
Ginger Snap Crust: For a slightly different spice profile, swap the Biscoff cookies for ginger snap cookies in the crust.
Mini Cheesecakes: Instead of a large springform pan, press the crust into muffin liners in a muffin tin and fill with the pumpkin mixture for individual no-bake pumpkin cheesecakes. Adjust chilling time as needed.

Frequently Asked Questions (FAQs)

Can I make this Pumpkin Biscoff Cheesecake ahead of time?

Absolutely! In fact, making this cheesecake the night before is highly recommended. It allows ample time for the cheesecake to chill and set completely, resulting in perfectly firm and clean slices, and it also deepens the flavors.

Do I need a springform pan for this recipe?

A springform pan works best for easy removal and presentation, as it allows you to release the sides without disturbing the cheesecake. However, you can also make this no-bake dessert in a pie dish or a 9×9 inch square baking pan. If using a regular pan, you might want to line it with parchment paper, leaving an overhang on the sides, to help lift the cheesecake out before slicing.

Can I use a different type of cookie for the crust?

While Biscoff cookies are ideal for their unique spiced flavor, you can certainly experiment with other cookies. Graham crackers, digestive biscuits, or even shortbread cookies would make a delicious alternative crust.

My cheesecake filling is too soft, what did I do wrong?

The most common reasons for a soft filling are not allowing the cream cheese to soften properly, not beating the cream cheese enough (it needs to be fluffy), or not chilling the cheesecake for long enough. Ensure you use full-fat cream cheese for the best set, and always give it at least 6 hours, or preferably overnight, to firm up in the refrigerator.

No-Bake Pumpkin Biscoff Cheesecake Recipe Card

Pumpkin Biscoff Cheesecake (Vegan Option)

By Kim Lange

This Pumpkin Biscoff cheesecake is a light, creamy no-bake dessert layered over a buttery Biscoff cookie crust with cozy pumpkin spice flavors. It includes an easy vegan option so everyone can enjoy this delightful autumn treat.

Prep Time: 25 mins

Chill Time: 6 hrs

Total Time: 6 hrs 25 mins

Course: Dessert

Cuisine: American

Servings: 12 slices

Ingredients

Biscoff Crust:

1 package Biscoff cookies (approx. 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
One 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 and chill: Press mixture firmly into an 8–9 inch springform pan. Chill 10–20 minutes while making the filling.
Make the filling: Beat softened cream cheese until fluffy. Mix in powdered sugar, pumpkin puree, pumpkin spice, cinnamon, and vanilla until smooth.
Combine and pour: Fold in whipped cream until fully combined. Pour mixture over the chilled crust.
Chill to set: Chill cheesecake for at least 6 hours or preferably overnight for best texture.
Optional topping: Spread additional whipped cream on top and sprinkle with crushed Biscoff cookies before serving.

Notes

Chill overnight for clean slices and best flavor.
Swap caramel drizzle or chopped pecans for the Biscoff topping for variety.
Store covered in the fridge for up to 4 days.
Freeze (without topping) for up to 1 month, then thaw in the fridge before serving.

Keywords: biscoff, cheesecake, no-bake cheesecake, pumpkin

In conclusion, this no-bake pumpkin biscoff cheesecake is a testament to the fact that incredibly delicious desserts don’t have to be complicated. By combining readily available ingredients and following these easy steps, you can create a mouth-watering autumn treat that will impress and delight everyone. It’s the perfect dessert to make every gathering a special celebration. Don’t hesitate to experiment with the variations and toppings – you might just discover your new signature fall dessert. Happy no-baking!

For more delightful vegan recipes, you can also find a vegan version of this recipe over at Daily Vegan Meal.

Craving more sweet inspiration and baking ideas? Follow me on Pinterest, Instagram, and Facebook for new recipes, expert baking tips, and endless dessert possibilities.

More Biscoff Dessert Ideas You’ll Love!

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