"No-bake pumpkin cheesecake cups are super smooth and decadent individual desserts. The base for these pumpkin cheesecake cups are ginger snap cookies. Layers of indulgent ginger snaps crust, pumpkin cheesecake, and cream will make you fight for more! Not having to bake sounds like an excellent way to make a dessert! For these no-bake cheesecake cups, I wanted to keep the classic flavor combinations of a cheesecake together."
"In a food processor, place the ginger snaps and process until fine crumbs. Add the melted butter and sugar; mix it until well combined. Transfer the crumbs (about 2 tablespoons) to individual glass jars and press it evenly into the bottom and keep it aside. In a stand mixing bowl combine heavy cream, powdered sugar, and vanilla extract; whip on a medium speed until soft peaks are formed. Transfer the whipped cream to a different bowl and set it aside."
"Place the cream cheese and sugar in the same stand mixing bowl and whip it on a low speed. Add in the pumpkin puree, pumpkin pie spice, ground cinnamon, and salt, and whip until everything comes together. Combine ½ portion of the prepared whipped cream into the pumpkin cream cheese mixture and fold gently with the help of a spatula."
No-bake pumpkin cheesecake cups layer a ginger-snap cookie crust, a spiced pumpkin cream cheese filling, and sweet whipped cream in individual jars. The crust is made by pulsing ginger snaps with melted butter and sugar, then pressing about two tablespoons into each jar. Heavy cream, powdered sugar, and vanilla are whipped to soft peaks and folded into a mixture of room-temperature cream cheese, sugar, pumpkin puree, pumpkin pie spice, cinnamon, and salt. The pumpkin filling is piped over the crust, topped with whipped cream, and finished with caramel if desired. No baking is required.
Read at Alternative Medicine Magazine
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