Platter of Pumpkin-Cookie Butter Mini Cheesecakes

Servings 18 servings
Author Jessica Ivey, RDN


For the crust:

  • 25 Biscoff cookies
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 large egg white

For the filling:

  • 8 ounces Greek cream cheese, softened
  • 1/2 cup canned pumpkin puree
  • 1/2 cup cookie butter (such as Biscoff)
  • 3 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 300°F.

  2. For the crust: Place cookies in a food processor; pulse until crumbled. Add 2 tablespoons sugar, the butter, and egg white; pulse just until moistened.

  3. Coat 18 muffin cups well with cooking spray. Spoon about 1 heaping tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom.

  4. Bake for 8 to 10 minutes or until toasty. Remove from oven; cool 10 minutes. 

  5. For the filling: Wipe food processor clean with a dry cloth. Place cream cheese, pumpkin, and cookie butter in processor; process until smooth and no lumps remain. Add 3 tablespoons sugar, the flour, 2 teaspoons vanilla, the pumpkin pie spice, and ¼ teaspoon cinnamon; process until smooth. 

  6. Spoon batter evenly into muffin cups. 

  7. Bake 15 to 18 minutes or until centers of cheesecakes are set. Cool completely on a wire rack in the pan. 

  8. Cover pan, and refrigerate at least 3 hours. 

  9. Carefully run a knife around the edge of each cheesecake and remove to a platter.

  10. For whipped cream: Combine whipping cream, powdered sugar, ½ teaspoon cinnamon, and ¼ teaspoon vanilla in a chilled metal bowl. Beat with an electric hand mixer until stiff peaks form. Pipe or spread desired amount of whipped cream onto mini cheesecakes (you may have extra whipped cream).