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!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Servings: 6
Author: Lil' Luna
- 18 round gingersnaps, or Biscoff cookies crushed
- 2 TB unsalted butter melted
- 1 1/2 c heavy whipping cream divided
- 8 oz cream cheese
- 1/2 c brown sugar packed
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- pinch ground cloves
- 1/4 tsp salt
- 14 oz can pumpkin puree chilled
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.
Calories: 551kcal | Carbohydrates: 43g | Protein: 5g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 133mg | Sodium: 355mg | Potassium: 330mg | Fiber: 2g | Sugar: 25g | Vitamin A: 11795IU | Vitamin C: 3.1mg | Calcium: 128mg | Iron: 2.5mg