No Bake Pumpkin Cheesecakes
These No Bake Pumpkin Cheesecakes make for a perfect individual dessert for the fall and holiday entertaining. You will find them super simple to make, full of great fall flavor, and great for serving a crowd.
Servings: 6 Servings
Ingredients
Crust
- 20 Ginger Snap Cookies
- 4 tbsp melted Butter
- 1 1/2 tbsp Sugar
Filling
- 8 oz softened Cream Cheese
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 10 oz Pumpkin Puree
- 1 tsp Vanilla
- 1 tbsp Pumpkin Pie Spice use store bought or my Homemade Pumpkin Spice Recipe
- 16 ounce Heavy Whipping Cream
Instructions
- Crush cookies in food processor.
- Add melted butter and sugar and pulse to incorporate.
- Press 2 tablespoons of mixture into bottom of each jar or glass (I used 7.4 oz Weck Jars).
- Refrigerate at least 30 minutes to firm.
- In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
- Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
- Whip heavy cream until stiff peaks form.
- Transfer half of whipped cream to piping bag and refrigerate.
- Fold pumpkin mixture into remaining whipped cream.
- Transfer mixture into another piping bag.
- Pipe pumpkin mixture into each jar and place in freezer for 30 minutes.
- Pipe whipped cream on top of each jar and dust with pumpkin spice.
- Refrigerate at least 2-3 hours before serving.
- Note: If your cheesecake is not firming in the 2-3 hours, you can place the cheesecake in the freezer for an hour or two and it should firm right up. I do this often so that the cheesecake can thaw just before serving.
Nutrition
Calories: 655kcal | Carbohydrates: 46g | Protein: 6g | Fat: 51g | Saturated Fat: 30g | Cholesterol: 166mg | Sodium: 340mg | Potassium: 305mg | Fiber: 2g | Sugar: 28g | Vitamin A: 9209IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 3mg