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!

Course Cheesecake
Prep Time 10 minutes
Servings 8
Author Sarah


  • 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


  1. In a small mixing bowl, combine cream cheese, 2 tbsp. milk, and sugar. Mix until smooth.

  2. Add Biscoff, mixing until combined.

  3. Fold in whipped topping.

  4. Spread evenly (and carefully so that you don't lift crumbs from the bottom of the pie crust) into the crust.

  5. In a large bowl, combine vanilla pudding mix, 1 c. milk, pumpkin, and spices.

  6. Whisk until smooth.

  7. Spread the pumpkin mixture over the Biscoff layer.

  8. Refrigerate to chill, about 30 minutes.

  9. Garnish with more whipped topping (if desired), cut and serve. Store in refrigerator.