15 Minute Individual No-Bake Pumpkin Cheesecakes
Prep time
Total time
These 15 minute individual no-bake pumpkin cheesecakes are light, fluffy and surprisingly easy to make! They're perfect for parties or holidays!
Yield: 6 servings
  • 18 round gingersnaps or Biscoff cookies, crushed*
  • 3 tbsp. unsalted butter, melted
  • 1½ c. heavy cream, divided
  • 2 tbsp. powdered sugar
  • 2 tsp. vanilla extract, divided
  • 1 (8 oz.) block cream cheese
  • ½ c. brown sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • pinch ground cloves
  • ¼ tsp. salt
  • 1 (14 oz) can canned pumpkin puree, chilled
  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 with 1 teaspoon vanilla extract and the powdered sugar 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
*You can easily make these gluten-free by using gluten-free gingersnaps (Trader Joe's sells them and most grocery stores carry the Mi-Del brand).

Recipe source: adapted from My Baking Addiction
Recipe by Life Made Simple at https://lifemadesimplebakes.com/15-minute-individual-no-bake-pumpkin-cheesecakes/