Mini Pumpkin Cheesecake
These no-bake mini pumpkin cheesecakes are perfect for packing along on your Thanksgiving camping trip. They're made in advance and can be stashed in your cooler or fridge for up to 4 days. They'll never last that long though as everyone will be fighting over these easy treats that are made with crunchy Biscoff cookie crust and creamy spiced whipped topping.
Equipment
- Six 8-ounce wide mouth Mason jars, lidded containers, or ramekins
Ingredients
- 1 package (8.8 ounce | 250 g) Biscoff cookies crushed
- 6 tablespoons unsalted butter melted
- ¼ cup brown sugar
- ¼ teaspoon kosher salt plus more for the filling
- ½ cup whipping cream
- ¼ cup powdered sugar
- 1 package (8 ounce | 227 g) cream cheese softened
- ½ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
Instructions
- Combine the crushed Biscoff cookies, butter, brown sugar, and salt in a large bowl. Mix well until the cookie crumbs clump together.
- Divide the crumb mixture among six Mason jars or individual serving dishes and press firmly to create a crust in each jar. Freeze the crusts while you prepare the topping.
- Use a hand mixer or stand mixer to whip the cream to stiff peaks in a large bowl.
- In a separate large bowl, beat the cream cheese and powdered sugar until light and fluffy, about 1 minute. Mix in the pumpkin puree, pumpkin pie spice, and a pinch of salt.
- Working in two batches, gently fold the whipped cream into the cream cheese mixture.
- Divide the topping among the chilled crusts, cover, and refrigerate overnight to allow the filling to set.
Notes
- Pressing the crust--Use the bottom of a small jar to press the crust layer into your jar or serving dishes. The butter in the crust should prevent it from sticking to the glass, but if it does, spray the bottom of the glass with cooking spray.
- Homemade pumpkin puree--If you're using your own homemade pumpkin puree, blot it with a paper towel before using to remove any excess moisture. Homemade puree tends to be wetter than canned.
- Keep them covered--Keep your cheesecakes covered with a lid or plastic wrap until you serve them.
- Storage--Store the mini cheesecake in your cooler or refrigerator for up to 4 days.
Nutrition
Calories: 417kcal
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