PERSONAL NO-BAKE PUMPKIN CHEESECAKES

Melanie Campbell

By
@RossCampbell

These individual no-bake cheesecakes are super easy to make and perfect for fall! Plus you can whip them up in just 15 minutes!


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Rating:

Serves:

6

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

18
round gingersnaps or biscoff cookies, crushed
2 Tbsp
unsalted butter, melted
1 1/2 c
heavy cream, divided
1
(8 oz.) block cream cheese
1/2 c
brown sugar, packed
1 tsp
vanilla extract
3/4 tsp
ground cinnamon
1/4 c
ground nutmeg
1/4 tsp
ground ginger
pinch
ground cloves
1/4 tsp
salt
1
(14 oz) can canned pumpkin puree, chilled

Directions Step-By-Step

1
In a small bowl combine cookie crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or glasses.
2
In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
3
In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
4
Scoop into a ziploc bag, cut the corner and pipe over the cookie base. Add the remaining whipped cream to a ziploc bag, cut the corner and pipe on top (I used a tip but you don't have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel.
5
Serve immediately or refrigerate for up to 24 hours.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Spice/Herb/Seasoning
Regional Style: English
Other Tags: Quick & Easy, For Kids, Healthy