Pumpkin Cheesecake

pumpkin cheesecake no bake

Pumpkin Cheesecake is a brilliant alternative to pumpkin pie for dessert. Since it is a no-bake cheesecake recipe, you free up space in the oven, too!  Serve with any Sunday Roast menu for a “mini-Thanksgiving” or autumn treat.

We made ours in shot glasses for a Halloween Party. The Lotus Biscoff base brings a cinnamon and caramel flavour to the cheesecake.  If you use oaty biscuits, add a dash of cinnamon.

lotus biscoff no bake cheesecake

We also serve this as part of our Thanksgiving Dessert Buffet which includes Pecan Pie & Pumpkin Pie Bars.

lotus biscoff no bake cheesecake

 

pumpkin cheesecake no bake

Pumpkin Cheesecake (No Bake)

Pumpkin Cheesecake is a brilliant alternative to pumpkin pie for dessert. This no-bake recipe frees up space in the oven, too! 
CourseDessert & Bakery
CuisineAmerican
Servings12 shot glasses
Print Recipe Pin Recipe

Ingredients

Biscuit Base

  • 250 grams Lotus Biscoff Biscuits
  • 50 grams butter

Pumpkin Cheesecake

  • 1 can pumpkin puree Libby's (425g)
  • 1 can sweetened condensed milk (397g)
  • 250 grams cream cheese
  • 100 grams light brown muscovado sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Instructions

Biscuit Base

  • Melt butter.
  • Crush biscuits with rolling pin.
  • Mix biscuits and butter.
  • Spoon into bottom of shot glasses (or spread into a 9 inch spring form cake tin).

Pumpkin Cheesecake

  • In a large bowl, using a mixer, beat the cream cheese until fluffy.
  • Mix in pumpkin puree and sweetened condensed milk until well combined.
  • Stir in sugar, vanilla and pumpkin pie spice.
    pumpkin cheesecake
  • Pipe or spoon into the shot glasses.
    no bake pumpkin cheesecake
  • Chill at least four hours.
  • Top with squirty or whipped cream and serve.
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