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.

 

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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)
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Pumpkin Cheesecake is a brilliant alternative to pumpkin pie for dessert. This no-bake recipe frees up space in the oven, too! 
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Rating: 5
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Servings
shot glasses
Ingredients
Biscuit Base
Pumpkin Cheesecake
Servings
shot glasses
Ingredients
Biscuit Base
Pumpkin Cheesecake
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
Success! See My Recipes & Menus.
Instructions
Biscuit Base
  1. Melt butter.
  2. Crush biscuits with rolling pin.
  3. Mix biscuits and butter.
  4. Spoon into bottom of shot glasses (or spread into a 9 inch spring form cake tin).
Pumpkin Cheesecake
  1. In a large bowl, using a mixer, beat the cream cheese until fluffy.
  2. Mix in pumpkin puree and sweetened condensed milk until well combined.
  3. Stir in sugar, vanilla and pumpkin pie spice.
    Stir in sugar, vanilla and pumpkin pie spice.
  4. Pipe or spoon into the shot glasses.
    Pipe or spoon into the shot glasses.
  5. Chill at least four hours.
  6. Top with squirty or whipped cream and serve.
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