PERSONAL NO-BAKE PUMPKIN CHEESECAKES
By
Melanie Campbell
@RossCampbell
5
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:
6
Prep:
15 Min
Method:
Refrigerate/Freeze
Ingredients
-
18round gingersnaps or biscoff cookies, crushed
-
2 Tbspunsalted butter, melted
-
1 1/2 cheavy cream, divided
-
1(8 oz.) block cream cheese
-
1/2 cbrown sugar, packed
-
1 tspvanilla extract
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3/4 tspground cinnamon
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1/4 cground nutmeg
-
1/4 tspground ginger
-
pinchground cloves
-
1/4 tspsalt
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1(14 oz) can canned pumpkin puree, chilled
How to Make PERSONAL NO-BAKE PUMPKIN CHEESECAKES
- 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.
