15 Minute Individual No-Bake Pumpkin Cheesecakes Recipe
These 15 minute individual no-bake pumpkin cheesecakes are light, fluffy and surprisingly easy to make! They're perfect for parties or holidays!
Servings: 6 servings
Calories: 559kcal
Ingredients
- 18 gingersnaps OR biscoff cookies, crushed*
- 3 tbsp unsalted butter melted
- 1 1/2 cup heavy cream divided
- 2 tbsp powdered sugar
- 2 tsp vanilla extract divided
- 8 oz cream cheese
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- pinch ground cloves
- 1/4 tsp salt
- 1 (14oz) can canned 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 with 1 teaspoon vanilla extract and the powdered sugar 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
Notes
*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).
Nutrition
Serving: 6serving | Calories: 559kcal | Carbohydrates: 41g | Protein: 5g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 138mg | Sodium: 352mg | Potassium: 194mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1586IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg