No Bake Pumpkin Cheesecake
 
Prep time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 18 gingersnaps or Biscoff cookies, crushed
  • 3 tablespoons (1½oz/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
  • 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
Notes
See Caramel sauce recipe here (https://www.biggerbolderbaking.com/salted-caramel-sauce/).
Recipe by Gemma’s Bigger Bolder Baking at https://www.biggerbolderbaking.com/no-bake-pumpkin-cheesecake/