Description
The blend of creamy pumpkin cheesecake and buttery Biscoff crumble makes this Pumpkin Pie In a Cup a delightful twist on traditional pumpkin pie. With its rich pumpkin flavor and smooth texture, this dessert is both comforting and festive, making it ideal for fall celebrations. Plus, it’s no-bake, which means you can easily whip it up without any oven time!
Ingredients
2 cups Biscoff cookie crumbs (from about 30 cookies)
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup granulated white sugar
1 cup pumpkin puree (NOT pumpkin pie mix)
1 teaspoon pumpkin pie spice
6 ounces frozen whipped topping, thawed (plus more for topping)
Instructions
In a small mixing bowl, combine the Biscoff cookie crumbs and melted butter. Stir until fully combined. Set aside.
In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
Add the pumpkin puree and pumpkin pie spice, mixing until well-blended. Gently fold in the thawed whipped topping.
For easier filling, transfer the pumpkin mixture to a piping bag (optional).
Assemble each cup by layering cookie crumbs, a layer of pumpkin cheesecake, and repeating with another layer of crumbs and cheesecake. Chill in the refrigerator until set.
Before serving, add a dollop of whipped cream and sprinkle with leftover cookie crumbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320