Layers of Cream Cheese, Pumpkin, and Whipped Cream in a Biscoff Cookie Crust. This scrumptious dessert takes very little time and can be made ahead of time making it a perfect dessert for your Halloween Gathering.
Welcome to 2024’s #HalloweenTreatsWeek event!
If you’re new here, Welcome! If you’re a returning haunt, welcome back!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!
For this year's 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
For this year's 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
- Halloween Pillsbury Ghost Sugar Cookie Brookie Cups from BigBearsWife
- Cherry Pie Murdered Cinnamon Rolls from Semi-Homemade Recipes
- Mummy Jalapeno Poppers from Jolene's Recipe Journal
- Ouija Board Planchette Cookies from Savory Moments
- Skull Sloppy Joe Bombs from The Spiffy Cookie
- Pumpkin Spice Blondies from A Kitchen Hoor's Adventures
- Antipasto Eyeballs from Cheese Curd In Paradise
- Count Chocula Pop Tarts from Sweet ReciPEAs
- Pumpkin Pear Soup (Spiderweb Soup) from Art of Natural Living
- Jalapeno Ranch Skeleton Cheeseball from Jen Around the World
- Melted Witch Bark from For the Love of Food
- Biscoff No Bake Pumpkin Cheesecake from A Day in the Life on the Farm
Biscoff No Bake Pumpkin Cheesecake
Ingredients
- 1 pkg. (9 oz) Biscoff Cookies
- 6 T. Butter, melted and cooled
- 8 oz. cream cheese, room temperature
- 1 c. milk + 1 T. milk, divided
- 1 T. sugar
- 1 t. vanilla
- 1 container ( 8 oz.) Whipped Topping
- 1 can (15 oz) pumpkin puree
- 1 box (6 oz) instant vanilla pudding
- 2 t. cinnaspice blend or 1 t. cinnamon and 1 t. pumpkin pie spice
Instructions
- Place the cookies into a food processor and pulse to fine crumbs. With the processor running add the butter until mixture is like wet sand.
- Press onto bottom and up sides of a pie plate using a glass or measuring cup to press it into place. Bake in a preheated 350* oven for 12 minutes.
- Remove to a baking rack and let cool completely.
- In large bowl of stand mixer, cream together the cream cheese, sugar, 1 Tablespoon of milk, and the vanilla until combined and creamy.
- Remove from mixer and fold in half of the container of whipped topping. Place into the pie crust.
- In another bowl whisk together the pumpkin, pudding, 1 cup of milk and the spices until creamy. Pour over the cream cheese mixture.
- Top with the remaining whipped topping and refrigerate for at least 4 hours before serving.
Nutrition Facts
Calories
330Fat (grams)
23 gSat. Fat (grams)
15 gCarbs (grams)
27 gFiber (grams)
2 gNet carbs
25 gSugar (grams)
22 gProtein (grams)
4 gSodium (milligrams)
269 mgCholesterol (grams)
56 mg
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