Description
A fun and easy dessert featuring creamy pumpkin cheesecake filling topped with crumbled cookies, served in adorable cups.
Ingredients
Scale
- 2 cups Biscoff cookie crumbs
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated white sugar
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 6 ounces frozen whipped topping, thawed (plus extra for topping)
Instructions
- In a small bowl, mix together the Biscoff cookie crumbs and melted butter until well combined. Set aside.
- In a large mixing bowl, beat together the cream cheese and granulated sugar using an electric mixer until smooth and creamy. Add the pumpkin puree and pumpkin pie spice; mix until fully combined. Gently fold in the thawed whipped topping until the mixture is light and fluffy.
- Transfer the cheesecake mixture to a piping bag if desired. In each cup, layer a portion of the cookie crumbs, followed by a layer of pumpkin cheesecake mixture. Repeat with another layer of each.
- Place the assembled cups in the refrigerator until ready to serve. The cheesecake mixture will thicken as it chills.
- Before serving, top each cup with extra whipped topping and sprinkle any leftover cookie crumbs for a festive finish.
Notes
These cups are best enjoyed chilled, and can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, dessert, fall, cheesecake, no-bake