Description

Indulge in the essence of fall with these creamy mini pumpkin spice cheesecakes featuring a delightful Biscoff crust. Perfectly portioned for gatherings or cozy nights in, these mini desserts encapsulate the warm flavors of autumn with rich pumpkin puree and aromatic spices. Not only are they incredibly easy to make, but they can also be prepared ahead of time, allowing you to enjoy your festivities stress-free. Each cheesecake is topped with a cloud of whipped cream, making them an irresistible treat that will leave your guests asking for seconds.

Ingredients

Scale

2 cups Biscoff cookie crumbs
1 tbsp light brown sugar
6 tbsp butter, melted
1 ½ cups pumpkin puree
12 oz cream cheese
1 ¼ cups powdered sugar
2 tsp vanilla extract
1 ½ tsp pumpkin pie spice
1 cup heavy cream (plus additional for topping)

Instructions

Preheat your oven and prepare a mini cheesecake pan by greasing it.
In a bowl, mix Biscoff crumbs, brown sugar, and melted butter. Press into each cavity.
Blot pumpkin puree until only one cup remains; set aside.
Beat cream cheese and powdered sugar until smooth. Add pumpkin, vanilla, and spices; mix well.
Pour in heavy cream; whip until fluffy.
Pipe filling into crusts and refrigerate overnight.
Top with whipped cream before serving.

Prep Time: 30 minutes
Cook Time: None
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake (60g)
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: Ensure all ingredients are at room temperature for the best texture. Customize toppings with caramel sauce or nuts for added flavor.