These no-bake, Biscoff Pumpkin Cheesecake Cups are quick and easy to make and a real crowd pleaser. Biscoff biscuits already give off autumnal vibes with their lightly spiced, caramelised flavour, and the spread always works so well in a cheesecake. But obviously, this is a pumpkin version, so we are also adding in pumpkin puree - either shop bought or homemade.
I decided to make them in small cups instead of making a large cheesecake, as these are a little easier to put together and are a great size for kids. Also, because of the pumpkin puree, the cheesecake filling is a little less dense and sturdy than the usual. You can use ramekins instead if you like.
The recipe will give make 6 servings (or 7 max) and they will take you less than 15 minutes to pull together. They then need to be chilled for 2 hours.
If you have a weaning baby or toddler, I have a quick baby friendly version you can make them too!
The Stars of my Biscoff Pumpkin Cheesecake Cups
Biscoff
You’ll need a jar of Lotus Biscoff Spread and a pack of Biscoff biscuits. You won’t need the whole packet, just 18 biscuits. You’ll need to whizz these up in a food processor along with the melted butter, until in crumb form. You’ll reserve some of the crumb to sprinkle over the top of each cup.
Dairy Items
Next, you will whisk a pot of whipping cream into stiff peaks, before adding some cream cheese and Biscoff spread to make the cheesecake filling.
The Pumpkin Puree
Your next step is to add the pumpkin puree and a little maple syrup to the creamy mixture and whisk again. You can either use tinned pumpkin puree or you can roast and puree your own pumpkin at home.
How to Roast a Pumpkin
Preheat the oven to 180°c/160° fan/350ºf/gas mark 4 and line a baking tray/sheet with baking paper. Slice your pumpkin in half lengthwise. Scoop out the seeds and strings. Brush the pumpkin halves with oil and place flesh side down on the baking tray. Pierce the skin a few times with a fork. Roast for 50 minutes, or until soft. Leave until cool enough to handle - about 15 minutes. If the flesh is coming away from the skin, you can use a large serving spoon scoop out the flesh in big chunks. If not, it’s best to turn the pumpkin halves over and peel the skin off with the help of a spoon. Then roughly chop, transfer to your blender or food processor and blend into a smooth puree. Leave to cool completely before using it to make the cheesecakes. You can make the day before and chill until ready to use.
FAQ’s For My Biscoff Pumpkin Cheesecake Cups
Can I prepare these Biscoff Pumpkin Cheesecake Cups in advance?
Yes, in fact you need to make them at least 2 hours before you serve them, to give them time to set in the fridge. You can even make them the day before a special occasion if you like.
Can I feed more people with this recipe?
You sure can! Just use the scale recipe buttons at the top right of the ingredients list to serve more people.
Can I make this as one big cheesecake instead?
I wouldn’t advise this as because of the pumpkin puree in the cheesecake filling, it won’t set as thick and sturdy as a regular cheesecake. If you did want to try, this amount would only make a small cheesecake, I’d say try a 6 inch cake tin. Just be very careful when you remove the cake tin sides and when you are cutting an serving it, it could be a little sloppy.
How can younger children help make it?
This is a great one for kids to help make. They can help you with every step and even make their own cheesecake cup themselves!
How long can I store Biscoff Pumpkin Cheesecake Cups for?
You can store these Biscoff Pumpkin Cheesecake Cups covered tightly in clingfilm in the fridge for up to 3 days (make day + 2). I wouldn’t recommend freezing them, just incase the texture changes.
More on safe food storage and reheating.
What diets is this recipe suitable for?
My Biscoff Pumpkin Cheesecake Cups are suitable for egg and nut-free diets as well as vegetarians.
Making My Biscoff Pumpkin Cheesecake Cups Suitable for Weaning Babies & Toddlers
You can do a baby friendly version! Mix a little pumpkin puree with a little cream cheese and dash of cinnamon. You can also add a little peanut butter and or agave syrup if you like. This can then be spread on a rice cake or dipped into with a rice cake or cracker.
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Biscoff Pumpkin Cheesecake Cups
Equipment
- Large mixing bowl + prep bowls
- Measuring equipment
- 6 small short tumblers / glasses or ramekins
Ingredients
- 18 Biscoff biscuits
- 45 g salted butter
- 300 ml whipping cream
- 150 g cream cheese
- 130 g Biscoff spread
- 170 g pumpkin puree
- ½ tablespoon maple syrup
Instructions
- Add the biscoff biscuits to your food processor. Melt the butter in the microwave for 20 seconds, then stir until fully melted. Add to the food processor and whizz on high until the biscuits are in crumbs.
- Divide the Biscoff crumb mixture into 6 small glasses or ramekins, leaving just a little to sprinkle on the top of each cheesecake cup. Use a teaspoon and the back of your fingers if needed, to press and compact the crumbs down. Transfer to the fridge.
- Add the whipping cream to a large mixing bowl and using an electric whisk, beat on high into stiff peaks.
- Then add the cream cheese and biscoff spread and whisk on low until just combined.
- Add the pumpkin puree and the maple syrup and whisk again, on low, until just combined.
- Divide the filling between the 6 glasses/ramekins. Sprinkle the top of each cheesecake cup with the remaining crumb. Chill in the fridge for at least 2 hours to set before serving.
Baby & Toddler
STORAGE
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