Step 1: Make the Cookie Crust

The first step in this no-bake recipe is to create the cookie crust. In a small mixing bowl, combine the Biscoff cookie crumbs with the melted butter. Stir the mixture until the crumbs are evenly coated with the butter. The butter helps to bind the crumbs together, creating a firm crust that will hold up well when layered with the pumpkin cheesecake filling.

Once the mixture is fully combined, set it aside. If you’re using individual serving cups, you can divide the crust mixture evenly among the cups and press it down gently with the back of a spoon. You want a compact layer at the bottom of each cup, so the crust doesn’t crumble when you serve it.

Step 2: Prepare the Pumpkin Cheesecake Filling

Next, it’s time to make the creamy pumpkin filling. Start by placing the softened cream cheese in a large mixing bowl. Use an electric mixer to beat the cream cheese and granulated sugar until the mixture is smooth and fluffy. The sugar will dissolve into the cream cheese, creating a sweet and creamy base for the pumpkin filling.

Once the cream cheese and sugar are fully combined, add the pumpkin puree and pumpkin pie spice. The pumpkin puree gives the filling its rich flavor and color, while the pumpkin pie spice adds the signature autumnal warmth that makes this dessert so comforting. Stir the mixture until the pumpkin and spices are well incorporated into the cream cheese mixture.

After that, gently fold in the whipped topping. This step is important because the whipped topping adds lightness to the filling, giving it a fluffy, mousse-like texture. Be sure to fold it in carefully so as not to deflate the airiness of the whipped topping.

Step 3: Layer the Cups

Now that you have your crust and filling prepared, it’s time to assemble the cups! You can either use a piping bag to add the pumpkin cheesecake mixture to the cups, or simply use a spoon. If you’re using a piping bag, it helps to fill the bag with the mixture and then pipe it neatly into each cup. If you don’t have a piping bag, no worries—just spoon the filling in carefully, making sure to create even layers.

Start by adding a spoonful of the cookie crumb mixture into each cup. Press the crumbs gently into the bottom to form a firm base. Then, layer the pumpkin cheesecake filling over the crust. Use about 2 to 3 tablespoons of filling per layer, depending on the size of your cups. After each layer of filling, add another layer of cookie crumbs, repeating the process until the cups are filled to your desired height.

Once the layers are complete, place the cups in the refrigerator to chill for at least an hour. This allows the cheesecake filling to firm up and set, making it easier to enjoy when you’re ready to serve.

Step 4: Garnish and Serve

Before serving, top each cup with a generous dollop of whipped cream and a sprinkle of Biscoff cookie crumbs for added texture and flavor. You can also add a pinch of cinnamon or nutmeg to give each cup a little extra spice. If you’re feeling fancy, drizzle some caramel sauce or chocolate syrup over the top for an indulgent touch.

Serve the cups chilled, and enjoy the sweet, creamy, and spiced layers that make up this delightful no-bake dessert.