These Mini Pumpkin Spice Cheesecakes are a delicious fall treat, featuring a creamy pumpkin filling with warm spices and a Biscoff cookie crust. Topped with a dollop of homemade whipped cream, these mini cheesecakes are easy to make and ideal for holiday gatherings. The pumpkin and spice blend perfectly for a festive flavor in every bite, making these cheesecake bites the perfect seasonal indulgence.
These Mini Pumpkin Spice Cheesecakes offer a blend of creamy pumpkin filling and warm spices atop a crunchy Biscoff cookie crust. Topped with whipped cream, they make an indulgent, bite-sized treat that’s perfect for fall gatherings.
INGREDIENTS
- Biscoff Cookie Crumbs (2 cups): Forms a flavorful, spiced crust for the cheesecakes.
- Light Brown Sugar (1 tbsp): Adds a touch of sweetness to the crust.
- Butter (6 tbsp, melted): Binds the crust, adding richness and helping it hold shape.
- Pumpkin Puree (1 1/2 cups, dried to 1 cup): Adds pumpkin flavor and creamy texture; ensure excess moisture is removed for smooth filling.
- Cream Cheese (12 oz, room temperature): Provides a creamy, rich base for the cheesecake filling.
- Powdered Sugar (1 1/4 cups): Sweetens the filling and helps achieve a smooth texture.
- Vanilla Extract (2 tsp): Enhances the flavors in the filling.
- Pumpkin Pie Spice (1 1/2 tsp): Adds warm, fall-inspired spices to the cheesecake.
- Heavy Cream (1 cup): Whipped into the filling to create a light, fluffy texture.
- Whipped Cream:
- Heavy Cream (3/4 cup): Whipped to stiff peaks for a light, airy topping.
- Powdered Sugar (2 tbsp): Sweetens the whipped cream.
- Vanilla Extract (1/2 tsp): Adds flavor to the whipped cream topping.
INSTRUCTIONS
- Step 1:
- In a mixing bowl, combine the Biscoff cookie crumbs, brown sugar, and melted butter. Portion about 1 tablespoon of the mixture into each cavity of a mini cheesecake pan, pressing firmly to form the crust. Set aside.
- Step 2:
- Line a large plate with paper towels, spread the pumpkin puree evenly, and blot with additional paper towels to remove excess moisture until the puree reduces to 1 cup. Set aside.
- Step 3:
- In a large mixing bowl, use an electric mixer to beat the cream cheese and powdered sugar until smooth.
- Step 4:
- Add the dried pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on medium speed until well combined and smooth.
- Step 5:
- Pour in the heavy cream and continue mixing on medium-high speed until the cheesecake mixture thickens and becomes light and fluffy.
- Step 6:
- Transfer the pumpkin spice cheesecake mixture to a piping bag. Pipe the mixture onto the prepared Biscoff crusts, filling slightly above the pan’s rim.
- Step 7:
- Chill the cheesecakes in the refrigerator for at least 12 hours or overnight.
- Step 8:
- After chilling, remove the cheesecakes from the pan.
- Step 9:
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe a dollop of whipped cream onto each cheesecake using a piping bag fitted with a Wilton 1M tip. Sprinkle additional Biscoff crumbs on top if desired.
Serving and Storage Tips
- Serve chilled for the best flavor and texture.
- Top with whipped cream and a sprinkle of Biscoff crumbs for added flavor and presentation.
- Store in an airtight container in the refrigerator for up to 3 days or freeze without the whipped cream topping for up to one month.
Helpful Notes
- Removing moisture from the pumpkin puree helps create a thick, creamy cheesecake filling.
- Chill the cheesecakes overnight to let them set properly before adding toppings.
- Use a piping bag to neatly add the cheesecake mixture and whipped cream for a professional look.
Tips from Well-Known Chefs
- Chef Ina Garten suggests using a mix of spices to adjust flavor, such as a pinch of nutmeg.
- Chef Martha Stewart recommends blotting pumpkin puree to avoid excess moisture for smooth cheesecakes.
- Chef Duff Goldman advises whipping the cream well for a fluffy, light topping.
WHY YOU'LL LOVE THIS RECIPE
- Combines the warm flavors of pumpkin and spices in a creamy, delicious dessert.
- Perfect for fall gatherings and individual servings.
- Easy to make with a spiced Biscoff crust and pumpkin filling.
- Visually appealing with the whipped cream topping and cookie crumbs.
VARIATIONS
- Use ginger snap crumbs instead of Biscoff for a different spicy flavor.
- Top with caramel sauce and chopped nuts for added richness and crunch.
- Try adding a touch of maple extract for a maple pumpkin twist.
- For a chocolate twist, add mini chocolate chips to the filling.