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!
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
Tried this recipe?Let us know how it was!