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No-Bake Pumpkin Cheesecake Cups

These creamy, light no-bake pumpkin cheesecake cups are a perfect make-ahead dessert that combines fall flavors in a spoonable delight, featuring a gingersnap crust and topped with whipped cream.
Imprimer la recette Pin Recipe
Temps de préparation 20 minutes
Temps total 2 heures
Portions: 6 servings
Type de plat: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingrédients
  

Crust
  • 12 to 14 cookies gingersnap cookies, crushed For a gluten-free option, use GF gingersnaps.
  • 2 tablespoons melted butter
Filling
  • 8 ounces cream cheese, softened
  • 1 cup canned pumpkin puree
  • 1/2 cup powdered sugar Adjust sweetness to taste.
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice Or substitute with 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ginger.
  • 1 cup cold heavy cream For a lighter version, swap half for Greek yogurt.
  • a pinch of salt

Method
 

Preparation
  1. Crush the gingersnaps and stir with melted butter. Divide into 6 to 8 small jars and press lightly for a loose crust.
  2. In a bowl, beat cream cheese until smooth. Mix in pumpkin, powdered sugar, vanilla, spice, and salt until creamy.
  3. Whip the heavy cream to soft peaks. Fold gently into the pumpkin mixture until fluffy.
  4. Spoon or pipe the filling over the crust. Cover and chill at least 2 hours, or overnight for best texture.
  5. Before serving, top with whipped cream and a tiny sprinkle of cinnamon or crushed gingersnaps.

Notes

For transporting, keep the jars chilled in a cooler and add toppings just before serving. Garnish ideas include caramel drizzle and toasted pecans for a customizable touch.