No-Bake Pumpkin Cheesecakes
Description
These individual sized desserts are perfect for fall gatherings, whether they are formal or casual. If your gathering is outside, use clear plastic cups or glasses that won't break. If they are for a holiday, use pretty cups or glasses.
Ingredients
18 round gingersnaps cookies, crushed
2 T. unsalted butter, melted
1½ c. heavy cream, divided
8 oz. block cream cheese
½ c. brown sugar, packed
1 t. vanilla extract
¾ t. ground cinnamon
¼ t. ground nutmeg
¼ t. ground ginger
pinch ground cloves
¼ t. salt
14 oz. can canned pumpkin puree, chilled
cinnamon sticks for garnish, optional
Directions
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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 heavy cream until stiff.
In a separate mixing bowl, beat cream cheese until fluffy; add brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt; beat 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
Scoop into a ziploc bag; cut one corner; pipe over cookie base. Add remaining whipped cream to another ziploc bag; cut one corner; pipe on top.
Garnish with cinnamon, nutmeg, white chocolate shavings or caramel.
Serve immediately or refrigerate up to 24 hours.
Garnish each with a cinnamon stick right before servings, if desired.
Serves 6.
Prep Time
Cook Time
PT0M