Pumpkin season is in full swing! Don’t miss out on this easy and delicious dessert with pumpkin, cheesecake and a Biscoff cookie crust! Serve them in mini mason jars for dessert for a party!
Dish Count :: 1 mixing bowls, 6-8 small mason jars
My pumpkin spice binge shows no signs of stopping. Neither does the impending day for the newest arrival to our family. Today I get to schedule my induction. Trying to let that sink in is a whole ‘nother game. Scheduling an induction for a kid like you do for a haircut seems… I don’t even know what. Surreal? And very, very strange. Even if it is equally exciting.
Now I just need to check off the rest of our to-do list before he gets here.
It seems like Huck has also reached the point where he is ready for the new addition. He has never been a cuddly dog. Usually he would move from one side of the room to the other if I tried to pet him while he was sleeping… But as he’s aged he has acquiesed a little more. Mostly, if it means he gets to be on the couch, he will tolerate cuddling NEXT to you. But don’t cuddle him back.
But as D-Day gets closer, so does the dog, never leaving my side and always looking back to make sure he knows exactly where I am at all times. Instead of laying on his puppy bed at the foot of the bed, his preference has become right next to my side of the bed – where I can kick him in the face as I try to get up and pee in the middle of the night for the third time in as many hours.
He is always there. And I love it. Not the kicking him in the face part – the he’s always by my side part. Hormones are raging, y’all.
He is our heart dog.
So at least I know we have a good big brother on our hands.
How lucky are we? In every possible way.
Try these other no bake cheesecake recipes on for size!
No Bake Pumpkin Cheesecake with Biscoff Crust
- 1 1/2 cups Biscoff Cookie Crumbles, plus more for garnish
- 6 Tbsp Butter, melted
- 1 package (8oz) Cream Cheese, softened
- 1 cup Heavy Whipping Cream
- 1/2 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Vanilla Extract
- 1/3 cup Sugar
Mix melted butter and Biscoff cookie crumbles together. Spoon into the bottom of mason jars and gently pack down in the bottom of the jars.
In a medium mixing bowl, whip heavy whipping cream until stiff peaks form. Set aside.
In another medium mixing bowl, beat cream cheese until smooth. Scrape down bowl if necessary. Mix in the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract.
Fold in the whipped cream with the cream cheese mixture. Divide evenly between mason jars and smooth the tops.
Top the mason jars with lids and chill for two hours in the fridge. Prior to serving, top with additional whipped cream if desired and additional Biscoff cookie crumbles. Serve.