Biscoff Pumpkin Cheesecake Cups
Quick and easy to put together, these no-bake Biscoff Pumpkin Cheesecake Cups are such a great autumn twist on the classic Biscoff cheesecake.
Equipment
- Large mixing bowl + prep bowls
- Measuring equipment
- 6 small short tumblers / glasses or ramekins
Ingredients
- 18 Biscoff biscuits
- 45 g salted butter
- 300 ml whipping cream
- 150 g cream cheese
- 130 g Biscoff spread
- 170 g pumpkin puree
- ½ tablespoon maple syrup
Instructions
- Add the biscoff biscuits to your food processor. Melt the butter in the microwave for 20 seconds, then stir until fully melted. Add to the food processor and whizz on high until the biscuits are in crumbs.
- Divide the Biscoff crumb mixture into 6 small glasses or ramekins, leaving just a little to sprinkle on the top of each cheesecake cup. Use a teaspoon and the back of your fingers if needed, to press and compact the crumbs down. Transfer to the fridge.
- Add the whipping cream to a large mixing bowl and using an electric whisk, beat on high into stiff peaks.
- Then add the cream cheese and biscoff spread and whisk on low until just combined.
- Add the pumpkin puree and the maple syrup and whisk again, on low, until just combined.
- Divide the filling between the 6 glasses/ramekins. Sprinkle the top of each cheesecake cup with the remaining crumb. Chill in the fridge for at least 2 hours to set before serving.
Baby & Toddler
Mix a little pumpkin puree with a little cream cheese and dash of cinnamon. Add a little peanut butter and / or agave syrup if you like. This can then be spread on a rice cake or dipped into with a rice cake or cracker.
STORAGE
Cover the cheesecake cups tightly in clingfilm and store in the fridge for up to 3 days (make day + 2).
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