A heavenly silky filling made of cream cheese, pumpkin puree & Biscoff spread … over a crunchy Lotus crust!
This is my No Bake Pumpkin Biscoff Cheesecake!
Happy Holidays :)
It’s now my ritual every year to gather both; my family & my husband’s family for a big Christmas lunch.
I prepare many new savory & dessert recipes for this day as I like to start every new year with new dishes (a stupid thing but I believe it brings good luck)!
This year one of the the desserts that made it straight to the top of the menu is this cheesecake!
I initially planned to test a recipe for biscoff cheesecake, I started working on the recipe; altering the ratios to reach a cheesecake taste & texture but it was never right. It was lacking something!
I kept looking all around the kitchen for something & there it was in my pantry; SOLID PUMPKIN CAN.
It was just BINGO.
Then this pumpkin-y biscoff-y mixture was folded with fluffy whipped cream to make it silky & light – yet maintaining a cheesecake form.
And of course there is no way I am using biscoff in the filling without its perfect match, lotus biscuit in the crust.
It is one heavenly dessert!
What I really love about this recipe is its extreme flexibility:
1. It’s a no bake cheesecake that tastes exactly like a baked one but without all the hassle.
2. It can be prepared with fresh or canned pumpkin so whichever you have at hand.
3. It can be prepared a day in advance so it’s super duper perfect for hosting guests. Dessert ✔️
4. It can be prepared in single cups, ramekins or as one large serving.
Simple … Easy … Perfect!
PUMPKIN BISCOFF NO BAKE CHEESECAKE
For the crust:
- 32 Lotus Biscuits
- 100 gm (1 stick) butter melted
For the Filling:
- 300 gm cream cheese at room temperature
- 1/4 cup pumpkin puree roasted or canned
- 1/2 cup lotus spread
- 1/2 tsp vanilla extract
- 1/4 cup powdered sugar
- 1 cup whipping cream cold
- Topping: melted lotus spread
- To garnish: crushed Lotus biscuits
- Prepare the crust: put the biscuits in the bowl of a food processor & process until they become crumbs.
- Add the melted butter & process until all the crumbs get coated with the butter & resemble wet sand.
- Firmly press the crumbs into single cups/ramekins or 1 large dish. Put in the fridge to firm up until you prepare the filling.
- Prepare the filling: In a bowl, using a hand mixer, beat the cream cheese until it becomes fluffy & without lumps.
- Add the pumpkin puree & lotus spread; beat until well-combined.
- Add the vanilla extract, sift the powdered sugar into the mixture & beat well. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or using an electric hand mixer, whisk the whipping cream until it holds firm peaks (when you hold the whisk attachment or the electric mixer upside down, the cream holds shape & doesn’t fall).
- Beat 1/4 of the whipped cream with the cheese mixture to make it lighter.
- Fold the remaining 3/4 of the whipped cream into the mixture using a spatula; working slowly so that you don’t deflate the cream.
- Pour the filling on top of the cooled crust whether in single cups or 1 large serving.
- Refrigerate for 6 hours up to overnight.
- Before serving, drizzle with melted lotus spread & sprinkle with some crushed lotus biscuit.
- You can use fresh pumpkin but it has to be roasted not boiled so that it doesn’t have a lot of water.
- In case of using canned pumpkin, buy the solid pumpkin & not the pumpkin pie filling – found in all large supermarkets.
- Lotus spread & biscuit can be found at Seoudi Supermarket.
- Store in the fridge for up to 5 days.