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No Bake Pumpkin Cheesecake Recipe

Individual No Bake Pumpkin Cheesecakes are easy and perfect for the holidays!! Crushed gingersnaps fill the bottom of each jar, layered with a mixed pumpkin puree, and topped with Whipped Cream and caramel!

Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 551 kcal
Author Natalie | Life Made Simple

Ingredients

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

Instructions

  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.

Nutrition Facts
No Bake Pumpkin Cheesecake Recipe
Amount Per Serving
Calories 551 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 24g150%
Cholesterol 133mg44%
Sodium 355mg15%
Potassium 330mg9%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 25g28%
Protein 5g10%
Vitamin A 11795IU236%
Vitamin C 3.1mg4%
Calcium 128mg13%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.