No Bake Pumpkin Cheesecakes with Salted Caramel Sauce Recipe

No Bake Pumpkin Cheesecakes with Salted Caramel Sauce Recipe

How To Make No Bake Pumpkin Cheesecakes with Salted Caramel Sauce

These pumpkin cheesecakes come with a cookie base, a rich spiced cream cheese filling, finished with a dollop of whipped cream and caramel sauce.

Preparation: 30 minutes
Chill Time: 1 hour
Total: 1 hour 30 minutes



  • 16Biscoff cookies,finely crushed
  • 2tbspbutter,melted
  • 1⅔cupheavy cream,divided
  • 8ozcream cheese,cold
  • 2tbspcaramel sauce
  • 6tbsplight brown sugar,packed
  • ½tspvanilla extract
  • ½tspground cinnamon
  • ¼tspground nutmeg
  • ¼tspground ginger
  • 1pinchground cloves
  • 1cuppumpkin puree,canned, chilled
  • flaked or coarse sea salt,optional


  1. In a mixing bowl (or food processor), blend together butter and crushed Biscoff cookies until evenly moistened.

  2. Divide mixture among 6 small cups and gently press into an even layer.

  3. In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form.

  4. In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger, and cloves. Whip until sugar has dissolved and the mixture is fluffy.

  5. Fold in pumpkin puree, then fold in whipped heavy cream.

  6. Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining ⅔ cup heavy cream until stiff peaks form and pipe or dollop over tops.

  7. Drizzle each with caramel sauce and sprinkle lightly with sea salt and serve.


  • Calories: 667.39kcal
  • Fat: 53.52g
  • Saturated Fat: 31.05g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 14.85g
  • Polyunsaturated Fat: 3.54g
  • Carbohydrates: 45.25g
  • Fiber: 1.40g
  • Sugar: 13.26g
  • Protein: 6.65g
  • Cholesterol: 172.26mg
  • Sodium: 485.55mg
  • Calcium: 121.82mg
  • Potassium: 302.11mg
  • Iron: 1.91mg
  • Vitamin A: 821.31µg
  • Vitamin C: 2.23mg
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