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No Bake Pumpkin Cheesecake Recipe

Lil' Luna
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!
4.88 from 8 votes
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 6
Calories 551 kcal

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
 

  • 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.

Nutrition

Calories: 551kcalCarbohydrates: 43gProtein: 5gFat: 41gSaturated Fat: 24gCholesterol: 133mgSodium: 355mgPotassium: 330mgFiber: 2gSugar: 25gVitamin A: 11795IUVitamin C: 3.1mgCalcium: 128mgIron: 2.5mg
Keyword No Bake Pumpkin Cheesecakes
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