PERSONAL NO-BAKE PUMPKIN CHEESECAKES

1
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!

Rating:

☆☆☆☆☆ 0 votes

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

How to Make PERSONAL NO-BAKE PUMPKIN CHEESECAKES

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.

Printable Recipe Card

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