No Bake Pumpkin Cheesecake
This No Bake Pumpkin Cheesecake is a dreamy dessert that combines creamy richness with warm autumn spices in just 15 minutes. The velvety filling, made with smooth cream cheese and spiced pumpkin puree, sits atop a buttery graham cracker crust for the perfect balance of textures.
Ingredients
- 18 gingersnaps or Biscoff cookies, crushed
- 3 tablespoons butter, melted 1 1/2oz/45g
- 1½ cups heavy cream, divided 12floz/340ml
- 1 cup cream cheese 8oz/225g
- ½ cup brown sugar 3oz/85g
- 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 can canned pumpkin puree, chilled 14 oz
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 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.
- Divide cheesecake mix between the 6 glasses. Top with the remaining whipped cream. Garnish with a drizzle of caramel sauce.
- Chill for a minimum of 3 hours and they are ready to serve. Otherwise keep refrigerated for up to 48 hours.
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