Easy Biscoff No Bake Cheesecake Dessert Cups With Pumpkin Spice are a delicious eggless dessert option. If you love cookie butter and pumpkin spice these are for you! Perfect recipe for Fall!
I have a TREAT for you! All you basic B!tch*s gather round, because I have an amazing, subtlety flavored pumpkin spice dessert that is easy and soooo delicious.
These super easy Biscoff no bake cheesecake dessert cups are the absolute winning combination of creamy vanilla AND pumpkin spice cheesecake filling paired with the aromatic spices of Biscoff cookies crumbled with butter. Yum.
Side note—In addition to these dessert cups, I have a recipe for oreo no bake cheesecake dessert cups— you can thank me later 😉
Combining the rich, creamy texture of a no bake cheesecake with the warm, spiced flavors of Biscoff cookies, this recipe is not only eggless but also nut free. Plus, the addition of pumpkin spice takes this dessert to a whole new level, making it a must-try for anyone who loves autumnal flavors. Yes please, Pumpkin Spice Season is Among Us!
Time to tame my inner Biscoff cookie and pumpkin spice fan girl and give you the deets.
What is so great about these Easy Biscoff No Bake Cheesecake Dessert Cups:
No Bake Convenience
No baking means no chances of burning! Or underbaking for that matter. Baking things is one of my favorite things to do. That being said, I know not everyone excels in this area. That is why these Easy Biscoff No Bake Cheesecake Dessert Cups are perfect for you.
This recipe requires no oven time, making them a convenient option for busy days or when you fear using an oven. It happens. The simplicity of the no-bake method allows you to create a delicious, creamy cheesecake without the hassle — and cheesecake baking is a hassle my friends.
Biscoff Cookie Magic
So many people love cookie butter and where did cookie butter come from? These cookies.
The Biscoff cookies provide a crunchy, spiced base and crumble layer that perfectly complements the creamy cheesecake filling. For those searching for ways to use Biscoff cookies in a recipe, this dessert is an ideal showcase of their unique flavor!
Pumpkin Spice [Option] -just go for it-
While I say optional, adding pumpkin spice to part of the cheesecake filling enhances the aromatic spices already present in the Biscoff cookies. This addition is highly encouraged, especially during the fall season, as it amplifies the overall flavor profile of the dessert. Even my husband who is a staunch pumpkin hater loves this subtle addition of pumpkin spice in the cheesecake filling.
Part of the cheesecake filling is left as a creamy, sweet vanilla portion. You can either choose what you prefer. IF pumpkin spice is highly polarizing in your house then leave it out, it will still be a fantastic Biscoff cookie dessert option.
Simple Ingredients, Big Flavor
The Easy Biscoff No Bake Cheesecake Dessert Cups use straightforward ingredients you likely already have on hand. Despite their simplicity, these ingredients come together to create a dessert that feels indulgent and special.
No Eggs and Nut Free Cheesecake Dessert
This recipe is completely eggless, with no need for complicated egg replacements. It’s also nut free, making it suitable for those with nut allergies or anyone looking for a dessert that accommodates various dietary needs. Your Biscoff cookies package should mention they are vegan friendly and nut free.
The Perfect Fall Dessert
These Easy Biscoff No Bake Cheesecake Dessert Cups with Pumpkin Spice are more than just a dessert—they’re a lifestyle full of fall flavors.
Ok a bit dramatic. But you will understand when you bite into the creamy cheesecake filling balanced perfectly with the crunchy, spiced Biscoff layers. A fall explosion in your mouth. The [optional] pumpkin spice adds a cozy warmth that makes these dessert cups irresistible during the autumn months or like in August when I am posting this 😀
They’re also easy to prepare and serve in individual portions, making them great for gatherings or a simple treat at home.
Make-Ahead Tips
One of the best things about these Easy Biscoff No Bake Cheesecake Dessert Cups with Pumpkin Spice is that they can be made ahead of time. In fact, they taste even better the next day, as the flavors have time to meld together, and the cheesecake filling firms up beautifully.
Simply prepare the dessert cups, cover them with plastic wrap, and store them in the refrigerator. When you’re ready to serve, they’re perfectly chilled and ready to enjoy. Yes, Yum, Go enjoy!
How to make the Best Easy Biscoff No Bake Cheesecake Dessert Cups with Pumpkin Spice- Step by step:
In a medium mixing bowl, whip the softened cream cheese with a hand mixer for 1-2 minutes, until smooth and creamy. I use the microwave to warm and soften the cream cheese quickly.
Make a well in middle of the blended cream cheese, and in the center of the well, pour in the whipping cream. Beat ONLY the whipping cream until soft peaks form.
Add vanilla and condensed milk. Stir until all ingredients are combined and has created a thick cake batter consistency. Set aside.
Divide the cheesecake filling: Scoop out about 3/4 cup of the cheesecake filling into a measuring cup. This will be your plain vanilla cheesecake filling.
Use the remaining filling in the bowl for the pumpkin spice flavor. To do this, simply stir in 1/4 teaspoon of pumpkin spice into the bowl and mix until combined. Set aside.
Make the biscoff cookie crumble by blending 12 whole biscoff cookies in a food blender* until you get coarse but mostly small, ground crumbs (some larger bits are ok, just not going for fine-sandy crumbs.) Add to a bowl of 2 tablespoons of melted butter, and mix well until all crumbs are coated.
Full transparency, to crush these particular cookies, this particular time, I put them in the glass dish and used a metal cup to break them up and pulverize them. Do what you gotta do!
Grab six clear cups, 6oz in size (or small jars would be cute) and measure out about 1-2 teaspoon of crumbs on the bottom layer, making an even crumble layer.
Next add your pumpkin spice cheesecake layer, about 1 ½ tablespoons. This will NOT use up all your pumpkin spice filling.
Next add a 1-2 teaspoon cookie crumb layer, sprinkled on gently.
Then add a layer of vanilla cheesecake directly on top of the crumble layer. This WILL use up all your vanilla filling. Directly on top of the vanilla layer, add another layer of pumpkin spice filling. This should use up all the pumpkin spice filling.
Finally top it off with a sprinkling of cookie crumbs. Depending on the size of the cups or vessels you use, you should be filling these about two-thirds full. Leave a space at the top because you will be covering with plastic wrap.
All this to say, if you wanted to do thinner layers of cheesecake and add additional third cheesecake layer, you could totally do that. The layers and ratio is up to your preferences!
Things that helped in the kitchen for this recipe, and can help you too:
Glass mixing bowl set – I love how versatile these bowls are and super easy to clean!
6 oz Dessert Cups – This is a disposable option, perfect for taking on picnics or to parties; or you can buy glass for a fancier and reusable option!
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 🙂
Easy Biscoff No Bake Cheesecake Dessert Cups with Pumpkin Spice
Ingredients
- 8 oz plain cream cheese softened to room temperature (one brick/package)
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon pumpkin pie spice/ pumpkin spice
Biscoff Cookie Crumble
- 12 Lotus Biscoff Cookies crushed into fine bits but not sandy texure
- 2 tablespoons butter, melted
Instructions
- In a medium mixing bowl, whip the softened cream cheese with a hand mixer for 1-2 minutes, until smooth and creamy. I use the microwave to soften and warm the cream cheese quickly.
- Make a well in middle of the blended cream cheese, and in the center of the well, pour in the whipping cream. Beat ONLY the whipping cream until soft peaks form.
- Add vanilla and condensed milk. Stir until all ingredients are combined and has created a thick cake batter consistency. Set aside.
- Divide the cheesecake filling: Scoop out about 3/4 cup of the cheesecake filling into a measuring cup. This will be your plain vanilla cheesecake filling.Use the remaining filling in the bowl for the pumpkin spice flavor. To do this, simply stir in 1/4 teaspoon of pumpkin spice into the bowl and mix until combined. Set aside.
- Make the biscoff cookie crumble by blending 12 whole biscoff cookies in a food blender* until you get coarse but mostly small, ground crumbs (some larger bits are ok, just not going for fine-sandy crumbs.) Add to a bowl of 2 tablespoons of melted butter, and mix well until all crumbs are coated.
- Grab six clear cups, 6oz in size (or small jars would be cute) and measure out about 1-2 teaspoon of crumbs on the bottom layer, making an even crumble layer.
- Next add your pumpkin spice cheesecake layer, about 1 ½ tablespoons. This will NOT use up all your pumpkin spice filling. Next add a 1-2 teaspoon cookie crumb layer, sprinkled on gently.Then add a layer of vanilla cheesecake directly on top of the crumble layer. This WILL use up all your vanilla filling. Directly on top of the vanilla layer, add another layer of pumpkin spice filling. This should use up all the pumpkin spice filling. Finally top it off with a sprinkling of cookie crumbs. Depending on the size of the cups or vessels you use, you should be filling these about two-thirds full. Leave a space at the top because you will be covering with plastic wrap.
- All this to say, if you wanted to do thinner layers of cheesecake and add additional third cheesecake layer, you could totally do that (as you can see in some pictures.) The ratio is up to your preferences and how much of an ingredient you need!
- After assembled, refrigerate for at least 4-6 hours fro the flavors to meld or until the next day; they taste even better 24 hours later!
Notes
Looking for other No Bake Desserts? Give these recipes a try:
Christmas Crack —great all times of the year 😉
Or how about something like a birthday cake flavored Rice Crispy Treats!
