In case you’re new around here, there’s something you should know about me. I’m not the biggest fan of traditional pie. The pastry crust just doesn’t do it for me.
But give me a cookie crust, pretzel crust, or graham cracker crust, and I’m here for all the pies.
That’s why this No-Bake Pumpkin Biscoff Cheesecake has quickly become one of my favorite fall desserts.
It’s creamy, full of warm pumpkin spice flavor, and has the most incredible spiced cookie crust made from Lotus Biscoff cookies.
If you’re looking for an easy, make-ahead dessert that’s perfect for Thanksgiving, fall parties, or anytime you’re craving pumpkin spice, this one’s for you. No oven, no stress, just pure pumpkin cheesecake deliciousness.
Why You’ll Love This No-Bake Pumpkin Cheesecake
- No oven required – The perfect solution when the oven is full of turkey or rolls, or when you simply don’t want to turn it on.
- Pumpkin + Biscoff = magic – The flavors pair so well together.
- Make ahead friendly – Chill overnight, and it’s ready to serve.
- Silky smooth texture – Light, creamy, and perfectly spiced.
What You’ll Need
Ingredients
For the Crust
- 45 Biscoff cookies (about 350 g)
- 10 tablespoons (147.5 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
For the Filling
- 16 ounces cream cheese, at room temperature
- 15 ounces pumpkin puree (not pie filling)
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- 2 teaspoons (4 g) pumpkin pie spice
- 1 teaspoon (4.2 g) vanilla extract
- ½ teaspoon (1.3 g) cinnamon
- ½ teaspoon (3 g) salt
- 1 cup (240 g) heavy whipping cream
For the Whipped Cream
- 1 cup (240 g) heavy whipping cream
- ¼ cup (37 g) powdered sugar
- 1 teaspoon (4.2 g) vanilla extract
Equipment
- 9-inch or 10-inch round pie dish or springform pan
- Medium-sized mixing bowl
- Electric stand or hand mixer
- Food processor or blender
- Piping tip and bag (optional)
- Stainless steel bowl
How to Make the No-Bake Pumpkin Biscoff Cheesecake
Step 1: Make the Crust
Grind the Biscoff cookies in your food processor until they’re the texture of sand – no chunks. Add melted butter and sugar, then pulse until it looks like wet sand.
Press the mixture firmly into your 9-inch or 10-inch pie dish or springform pan, covering the bottom and sides evenly.
Use the bottom of a measuring cup for clean edges if you want. Refrigerate while you make the filling.
Step 2: Make the Filling
Beat the room-temperature cream cheese until smooth. Add pumpkin puree, both sugars, vanilla, pumpkin pie spice, cinnamon, and salt. Mix on medium-high until everything’s well blended.
In a cold stainless steel bowl, whip the heavy cream to stiff peaks. The cold bowl helps – don’t rush it.
Gently fold the whipped cream into the pumpkin mixture until no streaks remain. Pour over your chilled crust and smooth the top with the back of a spoon or offset spatula.
Cover with plastic wrap and refrigerate at least 5-6 hours, but overnight gives you the cleanest slices.
Complement your kitchen with my baking tools ⤵
Step 3: Add the Whipped Cream
When ready to serve, make your topping. In a cold stainless steel bowl, beat cream, powdered sugar, and vanilla to medium-stiff peaks.
Spread over the cheesecake with a spatula or pipe decorative swirls around the edges, whatever makes you happy!
That’s it – you’ve got yourself a show-stopping dessert with zero oven time.
Tips for Success
- Use full-fat cream cheese for the creamiest filling.
- Chill overnight if possible for the best set.
- Don’t skip the Biscoff crust—it’s the secret to the warm, spiced flavor pairing.
- Garnish with extra cookie crumbles or a sprinkle of cinnamon for a pretty finish.
Serving and Storing
This no-bake Biscoff cheesecake will keep in the refrigerator for up to 4–5 days.
You can also freeze it (without whipped cream topping) for up to 1 month. Thaw overnight in the fridge before serving.
FAQ About My Pumpkin Biscoff Cheesecake
Yes! Use a 9×13-inch pan lined with parchment paper. Press the Biscoff crust only on the bottom (not sides). Pour the same filling recipe over the crust. Refrigerate for at least 4 hours since bars set faster than a full cheesecake. Cut into 24 squares with a hot knife for clean edges.
Yes! Just make sure to drain or blot out excess moisture so it’s not too runny. Homemade puree seems to have a little more water than canned.
This could be the result of a few things: not enough chilling time, whipped cream wasn’t beaten to stiff peaks, and/or the crust wasn’t compacted enough, so the structure is weak.
Ideally, you will chill the cheesecake overnight. This results in the best flavor, cleaner slices when cutting, and a firmer texture. Otherwise, you need to chill it for at least 6 hours.
Absolutely! I actually think it tastes better after resting overnight. This cheesecake will also keep in the refrigerator for up to 4–5 days. You can also freeze it (without whipped cream topping) for up to 1 month. Thaw overnight in the fridge before serving.
You can easily substitute different cookies in place of the Biscoff cookies. Gingersnaps or graham crackers would make a delicious base to this filling as well.
No, you can use a regular pie dish, but I think a springform pan works best for cutting and removing slices.
Why This No-Bake Pumpkin Cheesecake Beats Everything Else
This No-Bake Pumpkin Cheesecake with a Biscoff cookie crust is everything you love about fall—warm spices, creamy pumpkin, and that unmistakable caramel-spiced Biscoff flavor—without the stress of baking.
The smooth pumpkin-cream cheese filling sets up perfectly in the fridge, so there’s no need to fuss with a water bath or worry about cracks. The Biscoff crust comes together in minutes with just crushed cookies and butter, giving every bite a sweet, slightly crunchy contrast to the silky cheesecake.
Best of all, the whole dessert can be prepped ahead and requires only a few simple tools, making it a show-stopping recipe that even beginner bakers can master.
If you’re looking for something similarly Biscoff-y with a cheesecake filling, then check out my Pumpkin Biscoff Cake!
For the Biscoff Crust
- 45 (350 g) Biscoff Cookies
- 10 tablespoons (147.5 g) unsalted butter melted
- ¼ cup (50 g) granulated sugar
For the Pumpkin Filling
- 16 ounces cream cheese room temperature
- 15 ounces pumpkin puree (not pie filling)
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar packed
- 2 teaspoons (4 g) pumpkin pie spice
- 1 teaspoon (4.2 g) vanilla extract
- ½ teaspoon (1.3 g) cinnamon
- ½ teaspoon (3 g) salt
- 1 cup (240 g) heavy whipping cream
For the Whipped Cream
- 1 cup (240 g) whipping cream
- ¼ cup (37 g) powdered sugar
- 1 teaspoon (4.2 g) vanilla extract
For the Biscoff Crust
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In a food processor, grind the cookies until there are no chunks and the consistency is sand-like. Add the melted butter and sugar. Pulse until the mixture resembles “wet sand.”
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Firmly and evenly press the crust into the pan and up the sides of the pan.
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Refrigerate while you make the filling.
For the Pumpkin Filling
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In a medium size mixing bowl, beat the cream cheese until smooth.
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Add the pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon and salt. Beat on medium-high speed until the ingredients are well blended and the mixture is smooth.
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In a stainless steel bowl, beat the heavy whipping cream until the cream reaches stiff peaks.
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Fold the whipped cream into the pumpkin mixture until no streaks of whipped cream remain.
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Pour the filling onto the prepared crust and spread evenly with the back of a spoon or an offset icing spatula.
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Cover with plastic wrap and refrigerate for at least 5-6 hours or overnight, ideally.
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When ready to serve, add the whipped cream (instructions below).
For the Whipped Cream
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A cold stainless steel bowl helps the cream to form peaks quickly.
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In a stainless steel bowl, combine the heavy whipping cream, powdered sugar, and vanilla. Beat on medium-high speed until the cream creates medium-stiff peaks.
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Spread the whipped cream over the cheesecake with a spatula or use a piping bag and piping tip to create a design around the edge of the cheesecake.
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