No Bake Pumpkin Cheesecake
My No-Bake Pumpkin Cheesecake will bring that great seasonal pumpkin flavor to your holiday dessert without any of the fuss.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 18 gingersnaps or Biscoff cookies (, crushed)
- 3 tablespoons (1 1/2oz/45g) butter, melted
- 1½ cups (12floz/340ml) heavy cream, divided
- 1 cup (8oz/225g) cream cheese
- ½ cup (3oz/85g) brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¼ teaspoon salt
- 1 (14 oz) can canned pumpkin puree, chilled
Instructions
- 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 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
Divide cheesecake mix between the 6 glasses. Top with the remaining whipped cream. Garnish with a drizzle of caramel sauce.
- 5
Chill for a minimum of 3 hours and they are ready to serve. Otherwise keep refrigerated for up to 48 hours