I share a delightfully creamy, no‑bake cheesecake infused with real pumpkin purée, nestled in a spiced Biscoff cookie crust. It’s elegant, flavorful, and perfect for fall celebrations—without turning on the oven.
Why I’ll Love This Recipe
I love this dessert because:
No oven required—it’s fuss-free and ideal when I want to avoid heating up the kitchen
It looks elegant and tastes amazing—the creamy pumpkin filling paired with a spiced cookie crust feels indulgent and festive
It’s great for make-ahead planning—I can prepare it ahead of time, and it needs about 6 hours to set, giving me ample flexibility
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust
Biscoff cookie crumbs (from one 8.8-ounce package of cookies)
Brown sugar (¼ cup)
Unsalted butter, melted (5 tablespoons)
Salt (a pinch)
Filling
Heavy cream, chilled (1 cup)
Cream cheese, room temperature (20 ounces)
Pumpkin purée (1¼ cups)
Granulated sugar (⅓ cup)
Brown sugar, packed (⅓ cup)
Vanilla extract (1 teaspoon)
Pumpkin pie spice (2¼ teaspoons)
Salt (¼ teaspoon)
Directions
Prepare the crust: I crush the Biscoff cookies in a food processor until finely ground. I mix the crumbs with brown sugar and a pinch of salt, then stir in melted butter until the mixture resembles wet sand. I press it into a 9-inch springform pan, covering the bottom and a bit of the sides, and then refrigerate it.
Make the filling: I whip the heavy cream until stiff peaks form. Separately, I beat the cream cheese, pumpkin purée, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until smooth. Then I gently fold in the whipped cream.
Assemble & chill: I spread the filling over the crust evenly and refrigerate the cheesecake for at least 6 hours until it’s fully set.
Serve: I slice and serve it chilled. A dollop of whipped cream on top is always a nice touch.
Servings and timing
Servings: 12
Prep time: 40 minutes
Chill time: 6 hours
Total time: Approximately 6 hours 40 minutes
Variations
I sometimes use gingersnap or graham cracker crumbs instead of Biscoff for a different flavor twist
For a crunchy and flavorful topping, I like to drizzle caramel sauce and sprinkle chopped pecans before serving
If I want a stronger spice note, I increase the pumpkin pie spice slightly or use a homemade blend
Storage/reheating
I keep leftovers refrigerated in an airtight container for up to 4 days
For longer storage, I freeze the cheesecake tightly wrapped in plastic wrap and foil. When I’m ready to serve, I thaw it in the fridge overnight
I never reheat this cheesecake—it’s best served cold and creamy
FAQs
1. How can I ensure the cheesecake filling sets properly?
I make sure the whipped cream is stiff and fold it in gently. Chilling it for at least 6 hours (or overnight) always helps it firm up perfectly.
2. Can I use gelatin to make it firmer?
I personally don’t use gelatin in this recipe. The whipped cream and cream cheese combo sets beautifully on its own if properly chilled.
3. Could I bake the crust instead of chilling it?
Yes, baking the crust for about 8 minutes at 350°F can help it hold together more firmly. I let it cool completely before adding the filling.
4. What if I don’t have Biscoff cookies?
I use graham crackers or gingersnap cookies as a great alternative. Both give a delicious flavor with the pumpkin filling.
5. Can I prepare this in advance?
Absolutely. I like to make it the day before serving. It chills overnight, sets perfectly, and saves me time on busy days.
Conclusion
I really enjoy making this No-Bake Pumpkin Cheesecake when I want a dessert that’s both effortless and impressive. It’s creamy, festive, and feels indulgent—but without the fuss of baking. I love that I can prepare it in advance and still have time for everything else. It’s definitely one of my go-to fall desserts.
A creamy and indulgent no-bake pumpkin cheesecake with real pumpkin puree and warm spices, set in a spiced Biscoff cookie crust. Perfect for fall gatherings without the need to use the oven.
Ingredients
1 package (8.8 ounces) Biscoff cookies, crushed
1/4 cup brown sugar (for crust)
5 tablespoons unsalted butter, melted
Pinch of salt (for crust)
1 cup heavy cream, chilled
20 ounces cream cheese, room temperature
1 1/4 cups pumpkin purée
1/3 cup granulated sugar
1/3 cup packed brown sugar (for filling)
1 teaspoon vanilla extract
2 1/4 teaspoons pumpkin pie spice
1/4 teaspoon salt (for filling)
Instructions
Crush the Biscoff cookies in a food processor until finely ground. Mix in 1/4 cup brown sugar and a pinch of salt, then stir in melted butter until the mixture resembles wet sand.
Press the mixture into the bottom and sides of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
In a large bowl, whip the chilled heavy cream until stiff peaks form. Set aside.
In another large bowl, beat the cream cheese, pumpkin purée, granulated sugar, packed brown sugar, vanilla extract, pumpkin pie spice, and 1/4 teaspoon salt until smooth and creamy.
Gently fold the whipped cream into the pumpkin mixture until fully combined and smooth.
Spread the filling evenly over the prepared crust in the pan. Smooth the top with a spatula.
Refrigerate for at least 6 hours or overnight until the cheesecake is set.
Slice and serve chilled. Optionally top with whipped cream before serving.
Notes
You can substitute Biscoff cookies with gingersnaps or graham crackers.
To enhance flavor, drizzle caramel and sprinkle toasted pecans on top before serving.
For best results, chill the whipped cream and bowl before whipping.
This dessert can be made a day in advance for convenience.
