No Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake has a delicious graham cracker crust topped with creamy pumpkin cheesecake and a drizzle of salted caramel sauce. This will become a tradition in your home.
Ingredients:
FOR THE CRUST
16 Biscoff cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
FOR THE FILLING
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
3/4 cup canned pumpkin puree
1 teaspoon pure vanilla extract
2 1/2 teaspoons pumpkin pie spice
1 (8 ounce) tub frozen whipped topping, thawed (TruWhip or Cool Whip)
FOR THE TOPPING
whipped topping
homemade salted caramel sauce
Biscoff cookie crumbs
Directions:
1 In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2 In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3 Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.
4 If desired, garnish with additional whipped topping, salted caramel sauce and Biscoff cookie crumbs before serving
