Mini Pumpkin Spice Cheesecakes

What you’ll need to make Mini Pumpkin Spice Cheesecakes

• 2 cups Biscoff Cookie Crumbs: Forms a spiced crust.
• 1 tbsp Light Brown Sugar: Adds sweetness to the crust.
• 6 tbsp Butter (melted): Binds the crust and adds richness.
• 1 1/2 cups Pumpkin Puree (dried to 1 cup): Provides flavor and texture.
• 12 oz Cream Cheese (room temperature): Creates a creamy filling.
• 1 1/4 cups Powdered Sugar: Sweetens the filling and ensures smoothness.
• 2 tsp Vanilla Extract: Enhances flavor.
• 1 1/2 tsp Pumpkin Pie Spice: Adds warm, autumn spices.
• 1 cup Heavy Cream: Whipped for a light texture.

Whipped Cream:

• 3/4 cup Heavy Cream: Whipped to stiff peaks.
• 2 tbsp Powdered Sugar: Sweetens the whipped cream.
• 1/2 tsp Vanilla Extract: Adds flavor.

How to make Mini Pumpkin Spice Cheesecakes

1. Make the Crust: In a bowl, mix Biscoff cookie crumbs, brown sugar, and melted butter. Portion about 1 tablespoon into each cavity of a mini cheesecake pan, pressing firmly to form the crust. Set aside.
2. Prepare Pumpkin Puree: Spread pumpkin puree on a plate lined with paper towels. Blot with additional towels to remove moisture until reduced to 1 cup. Set aside.
3. Mix Filling: In a large bowl, beat cream cheese and powdered sugar until smooth.
4. Combine Ingredients: Add dried pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on medium speed until well combined.
5. Incorporate Heavy Cream: Pour in heavy cream and mix on medium-high speed until the mixture thickens and becomes fluffy.
6. Fill Crusts: Transfer the pumpkin spice mixture to a piping bag. Pipe onto the prepared crusts, filling slightly above the pan’s rim.
7. Chill: Refrigerate the cheesecakes for at least 12 hours or overnight.
8. Remove from Pan: After chilling, carefully take the cheesecakes out of the pan.
9. Make Whipped Cream: In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe a dollop onto each cheesecake and sprinkle with additional Biscoff crumbs if desired.

Serving and Storage Tips

• Serve chilled for the best flavor and texture.
• Top with whipped cream and Biscoff crumbs for added flair.
• Store in an airtight container in the refrigerator for up to 3 days or freeze (without whipped cream) for up to one month.

More Dessert

• Mini Pumpkin Cheesecakes
• Cinnamon Roll Sugar Cookies
• Homemade Sour Strawberry Gummies
• Moose Farts

Helpful Notes

• Removing moisture from pumpkin puree ensures a thick, creamy filling.
• Chill overnight for proper setting before adding toppings.
• Using a piping bag for the filling and whipped cream provides a neat presentation.

Variations

• Substitute ginger snap crumbs for Biscoff for a spicy twist.
• Drizzle with caramel sauce and chopped nuts for extra richness.
• Add a touch of maple extract for a unique flavor.
• Mix in mini chocolate chips for a chocolatey addition.

Mini Pumpkin Spice Cheesecakes

These delightful Mini Pumpkin Spice Cheesecakes are the perfect fall treat, featuring a creamy pumpkin filling infused with warm spices and a flavorful Biscoff cookie crust. Topped with a dollop of homemade whipped cream, they’re easy to prepare and ideal for holiday gatherings. Enjoy the festive flavors in every bite!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chill Time 12 hours hrs

Total Time 12 hours hrs 30 minutes mins

Ingredients

  

Ingredients

• 2 cups Biscoff Cookie Crumbs: Forms a spiced crust.
• 1 tbsp Light Brown Sugar: Adds sweetness to the crust.
• 6 tbsp Butter melted: Binds the crust and adds richness.
• 1 1/2 cups Pumpkin Puree dried to 1 cup: Provides flavor and texture.
• 12 oz Cream Cheese room temperature: Creates a creamy filling.
• 1 1/4 cups Powdered Sugar: Sweetens the filling and ensures smoothness.
• 2 tsp Vanilla Extract: Enhances flavor.
• 1 1/2 tsp Pumpkin Pie Spice: Adds warm autumn spices.
• 1 cup Heavy Cream: Whipped for a light texture.

Whipped Cream:

• 3/4 cup Heavy Cream: Whipped to stiff peaks.
• 2 tbsp Powdered Sugar: Sweetens the whipped cream.
• 1/2 tsp Vanilla Extract: Adds flavor.

Instructions

 

Instructions

• Make the Crust: In a bowl, mix Biscoff cookie crumbs, brown sugar, and melted butter. Portion about 1 tablespoon into each cavity of a mini cheesecake pan, pressing firmly to form the crust. Set aside.
• Prepare Pumpkin Puree: Spread pumpkin puree on a plate lined with paper towels. Blot with additional towels to remove moisture until reduced to 1 cup. Set aside.
• Mix Filling: In a large bowl, beat cream cheese and powdered sugar until smooth.
• Combine Ingredients: Add dried pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on medium speed until well combined.
• Incorporate Heavy Cream: Pour in heavy cream and mix on medium-high speed until the mixture thickens and becomes fluffy.
• Fill Crusts: Transfer the pumpkin spice mixture to a piping bag. Pipe onto the prepared crusts, filling slightly above the pan’s rim.
• Chill: Refrigerate the cheesecakes for at least 12 hours or overnight.
• Remove from Pan: After chilling, carefully take the cheesecakes out of the pan.
• Make Whipped Cream: In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe a dollop onto each cheesecake and sprinkle with additional Biscoff crumbs if desired.