PERSONAL NO-BAKE PUMPKIN CHEESECAKES

Name: PERSONAL NO-BAKE PUMPKIN CHEESECAKES
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: English
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

By Melanie Campbell
@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 votes0

Serves:

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

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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

In a small bowl combine cookie crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or glasses.
In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
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.
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.
Serve immediately or refrigerate for up to 24 hours.