American Pumpkin Cheesecake
Pumpkin Cheesecake is a brilliant alternative to pumpkin pie for dessert. This no-bake recipe frees up space in the oven, too!
Course: Dessert & Bakery
Cuisine: American
Servings: 12 shot glasses
Hand Mixer
Tall shot glasses
Glass mixing bowl
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
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.
Pipe or spoon into the shot glasses.
Chill at least four hours.
Top with squirty or whipped cream and serve.