This quick and simple No Bake Double Layer Biscoff Pumpkin Cheesecake comes together in 10 minutes, and with just a handful of ingredients. With a shortbread cookie crust, loads of pumpkin and spice, and a layer of creamy cookie butter cheesecake, this Double Layer Biscoff Pumpkin Cheesecake is a holiday must!
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Another day, another pumpkin cheesecake! My Double Layer No-Bake Pumpkin Cheesecake is such a popular recipe, and I made two variations for you this year. I shared the first one yesterday, this Double Layer Nutella Pumpkin Cheesecake.
As I said then, if you haven’t tried pumpkin and Nutella together yet, you haven’t lived!! What better way to test that combo then with a 10 minute no-bake pie? What have you got to lose?
Today, I’m giving you this Double Layer Biscoff Pumpkin Cheesecake version. Like it’s counterparts, it can be prepped in 10 minutes, and only requires a handful of ingredients. You could actually make all three of these cheesecakes in no time at all.
You should totally set up a pumpkin cheesecake buffet at Thanksgiving and make all three of them. I’m thinking about it. I’m really thinking about it. I mean, you could make them all in about a half hour – crazy, right?
I used a store-bought shortbread crust for this pie because I was aiming to keep this Double Layer Biscoff Pumpkin Cheesecake exceptionally simple and quick – true to the original – but you could definitely make a Biscoff Crust from scratch if you want to get slightly fancier! That really only adds about 10 more minutes to prep time!
If you love pumpkin cheesecakes in general, well, I’ll spare you a run-down because you guys know I have a lot on the blog, but I have to at least mention my traditional baked Double Layer Pumpkin Cheesecake.
And if you love Biscoff or cookie butter, I have to mention this Cookie Butter Cheesecake with Biscoff Crust (also quick and no bake!), and these Cookie Butter Cupcakes with Cookie Butter Frosting. Okay, I’m done. I have more, but I’ll stop. 🙂
HAPPY HALLOWEEN!!! Be ready for a few more recipes with leftover Halloween candy!
No Bake Double Layer Biscoff Pumpkin Cheesecake
This quick and simple No Bake Double Layer Biscoff Pumpkin Cheesecake comes together in 10 minutes, and with just a handful of ingredients. With a shortbread cookie crust, loads of pumpkin and spice, and a layer of creamy Biscoff cheesecake!
Ingredients
- 1 store-bought prepared shortbread or graham cracker crust
- 8 oz. package reduced-fat cream cheese softened
- 2 tbsp. milk
- 2 tbsp. sugar
- 1/2 cup Biscoff or cookie butter spread
- 8 oz. container whipped topping or Cool Whip thawed
- 2 3.4 oz. boxes instant vanilla pudding
- 1 cup milk
- 15 oz. can pumpkin puree no pumpkin pie filling
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
Instructions
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In a small mixing bowl, combine cream cheese, 2 tbsp. milk, and sugar. Mix until smooth.
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Add Biscoff, mixing until combined.
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Fold in whipped topping.
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Spread evenly (and carefully so that you don't lift crumbs from the bottom of the pie crust) into the crust.
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In a large bowl, combine vanilla pudding mix, 1 c. milk, pumpkin, and spices.
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Whisk until smooth.
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Spread the pumpkin mixture over the Biscoff layer.
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Refrigerate to chill, about 30 minutes.
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Garnish with more whipped topping (if desired), cut and serve. Store in refrigerator.
Karly says
October 31, 2017 at 9:22 pmDoes it get any more perfect than this? I think not. Pumpkin and biscoff are a match made in fall heaven. MUST try!
Amanda says
November 16, 2017 at 2:07 amI made this to try before Thanksgiving, and oh my goodness was it good! I have passed the recipe onto two friends as well. Im guessing I will be passing it onto more people once they try it on Thanksgiving. The one thing I learned was that it will make two pies if you use the regular 6oz Graham Cracker crust. Thanks for sharing!
Sarah says
November 17, 2017 at 1:25 pmYAY! I’m so glad you liked it! It’s absurdly easy, isn’t it? So nice to have a good pumpkin recipe that’s quick to throw together. It does make a VERY large 6 oz., but it usually fits for me. I should make a note of that on the recipe card. I’ll recommend that the larger 9 oz. store-bought crust is probably better! Thank you so much for your comment, and I hope you have a wonderful Thanksgiving!!! 🙂