Description

This no-bake Pumpkin Pie in a Cup is a delightful and easy dessert featuring layers of spiced pumpkin cheesecake and crunchy Biscoff cookie crumbs. Perfect for fall or any time you crave the flavors of pumpkin pie without the fuss of baking, this recipe combines creamy pumpkin filling with buttery cookie crusts, all served in convenient individual cups.

Ingredients

Scale

Crust

2 cups Biscoff cookie crumbs (from about 30 cookies)
6 tablespoons unsalted butter, melted

Filling

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

Prepare the Crust Mixture: In a small mixing bowl, combine the Biscoff cookie crumbs with the melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand. Set this mixture aside to use as the crust layers.
Make the Pumpkin Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until the mixture is smooth and creamy. This ensures a rich and tangy base for the filling.
Add Pumpkin and Spice: Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Mix thoroughly until everything is fully incorporated and the filling has a uniform color and flavor.
Fold in Whipped Topping: Gently fold the thawed whipped topping into the pumpkin cream cheese mixture. This will lighten the texture, making the cheesecake filling fluffy and smooth.
Optional Piping Step: Transfer the filling to a piping bag to make it easier and neater to layer into the cups. This step is optional but recommended for a clean presentation.
Assemble the Dessert Cups: Begin by placing a layer of the cookie crumb mixture at the bottom of each cup. Then pipe or spoon a layer of the pumpkin cheesecake filling over the crumbs. Repeat with another layer of cookie crumbs followed by more filling, creating alternating layers.
Chill to Set: Refrigerate the assembled cups until ready to serve. Chilling will allow the cheesecake filling to thicken and set, improving texture and flavor.
Optional Garnish: Before serving, top each cup with additional whipped cream and sprinkle leftover cookie crumbs on top for extra crunch and decoration.

Notes

Be sure to use pumpkin puree, not pumpkin pie mix, to control the sweetness and spices in the filling.
Softening the cream cheese beforehand helps to achieve a smooth filling without lumps.
Using a piping bag is optional but recommended for neat layering and presentation.
These cups can be prepared a day in advance and stored covered in the refrigerator.
For a lower fat version, you can substitute reduced-fat cream cheese and whipped topping.
If you prefer a stronger pumpkin spice flavor, increase the pumpkin pie spice to 1 1/2 teaspoons.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: pumpkin pie, no bake dessert, pumpkin cheesecake, Biscoff cookie, fall dessert, easy pumpkin recipe