Description
Creamy pumpkin pie in a cup brings autumn’s warmth to your dessert table. Spiced with cinnamon and topped with whipped cream, this dessert delivers classic comfort in a convenient, portable mug that delights you with each indulgent spoonful.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 8 ounces (226 grams) cream cheese, softened
- 2 cups Biscoff cookie crumbs (from about 30 cookies)
Base/Binding Ingredients:
- 6 tablespoons (85 grams) unsalted butter, melted
- ½ cup (100 grams) granulated white sugar
Finishing Ingredients:
- 1 teaspoon pumpkin pie spice
- 6 ounces (170 grams) frozen whipped topping, thawed (plus more for topping)
Instructions
- Crush Biscoff cookies into fine crumbs using a food processor or rolling pin, ensuring uniform texture for a smooth base.
- Melt unsalted butter in a microwave-safe bowl or on stovetop, then thoroughly mix with cookie crumbs until the mixture resembles wet sand consistency.
- Press the cookie-butter mixture firmly into the bottom of serving glasses or cups, creating an even, compact layer that will serve as the dessert’s foundation.
- In a separate large mixing bowl, use an electric mixer to beat cream cheese and granulated sugar until the mixture becomes silky smooth and free of lumps.
- Incorporate pumpkin puree and pumpkin pie spice into the cream cheese mixture, blending until ingredients are completely integrated and the color is uniform.
- Gently fold thawed whipped topping into the pumpkin cheesecake mixture, using a spatula to maintain the light, airy texture.
- Transfer the pumpkin cheesecake filling into a piping bag for precise and neat layering, or use a spoon for a more rustic approach.
- Carefully layer the dessert by alternating between the prepared cookie crumb base and pumpkin cheesecake filling, creating visually appealing strata.
- Refrigerate the assembled desserts for at least 2 hours or until the filling sets and becomes firm.
- Before serving, garnish with a generous dollop of whipped cream and sprinkle additional crushed Biscoff cookies on top for added texture and visual appeal.
Notes
- Elevate your dessert game with this no-bake pumpkin cheesecake treat that captures all the cozy autumn flavors in a single serving.
- Crush Biscoff cookies thoroughly to create a perfect sandy texture for the crumb base, ensuring a delightful crunch in every bite.
- Use room temperature cream cheese to achieve a smoother, lump-free mixture that blends seamlessly with other ingredients.
- Chill the dessert for at least 2 hours to allow the layers to set and flavors to meld together for maximum taste impact.
- Create a stunning presentation by piping the pumpkin cheesecake mixture for a professional and elegant look that impresses guests.
- Store individual cups in the refrigerator for up to 3 days, making this an excellent make-ahead dessert for gatherings or quick sweet indulgences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 382 kcal
- Sugar: 24 g
- Sodium: 198 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg