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!
Servings 8
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
- In a small mixing bowl, combine cream cheese, 2 tbsp. milk, and sugar. Mix until smooth.
- Add Biscoff, mixing until combined.
- Fold in whipped topping.
- Spread evenly (and carefully so that you don't lift crumbs from the bottom of the pie crust) into the crust.
- In a large bowl, combine vanilla pudding mix, 1 c. milk, pumpkin, and spices.
- Whisk until smooth.
- Spread the pumpkin mixture over the Biscoff layer.
- Refrigerate to chill, about 30 minutes.
- Garnish with more whipped topping (if desired), cut and serve. Store in refrigerator.