Description
Delightful mini pumpkin spice cheesecakes showcase autumn’s warmest flavors in a compact, creamy dessert. Perfectly spiced and elegantly portioned, these individual treats will satisfy seasonal sweet cravings with comforting charm.
Ingredients
Scale
Cheesecake Base:
- 2 cups Biscoff cookie crumbs
- 1 tablespoon (1 tbsp) light brown sugar
- 6 tablespoons (6 tbsp) unsalted or salted butter, melted
Cheesecake Filling:
- 12 ounces (12 oz) cream cheese, room temperature
- 1 1/2 cups pumpkin puree, with excess moisture removed to equal 1 cup
- 1 1/4 cups powdered sugar
- 2 teaspoons (2 tsp) vanilla extract
- 1 1/2 teaspoons (1 1/2 tsp) pumpkin pie spice
- 1 cup heavy cream
Whipped Cream Topping:
- 3/4 cup heavy cream
- 2 tablespoons (2 tbsp) powdered sugar
- 1/2 teaspoon (1/2 tsp) vanilla extract
Instructions
- Craft a robust foundation by blending Biscoff cookie crumbs, brown sugar, and melted butter until thoroughly combined. Press one tablespoon of the mixture firmly into each mini cheesecake pan cavity, creating a compact crust.
- Eliminate excess moisture from pumpkin puree by spreading it on paper towels and gently blotting until reduced to one cup, ensuring a concentrated flavor profile.
- Utilize an electric mixer to cream together cream cheese and powdered sugar until silky smooth. Incorporate dried pumpkin puree, vanilla extract, and pumpkin pie spice, blending on medium speed for complete integration.
- Introduce heavy cream and whip on medium-high speed until the mixture transforms into a light, airy texture with increased volume.
- Carefully transfer the spiced cheesecake mixture into a piping bag, elegantly filling each Biscoff-crusted cavity slightly above the pan’s rim. Refrigerate for minimum 12 hours to allow complete setting.
- Delicately extract the chilled cheesecakes from their molds, preparing for final embellishment.
- Whip remaining heavy cream with powdered sugar and vanilla until stiff peaks develop. Adorn each mini cheesecake with a luxurious swirl of cream using a Wilton 1M tip, optionally sprinkling additional Biscoff crumbs for textural contrast.
Notes
- Blot pumpkin puree thoroughly to prevent watery cheesecake texture and ensure a rich, creamy consistency.
- Soften cream cheese at room temperature before mixing to achieve smoother, lump-free filling and easier blending.
- Chill cheesecakes for minimum 12 hours to develop deeper flavors and allow proper setting of the delicate dessert.
- Swap Biscoff cookies with gluten-free graham crackers for a celiac-friendly version without compromising the delicious crumbly crust.
- Prep Time: 30 minutes
- Cook Time: 12 hours
- Category: Desserts, Snacks
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg