No-bake pumpkin cheesecake cups are super smooth and decadent individual desserts. The basis for these Pumpkin Cheesecake Cups are Ginger Snap cookies. Layers devoted ginger snaps crust, pumpkin cheese cake and cream make you fight for more!
Don’t have 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.
How to make no-bake Pumpkin Cheesecake Cups
Ingredients
To make crust
- 12-15 ginger snap cookies, or 1 cup of gingerbread cookies crumbs
- 1/4 cup of unsalted butter, melted
- 3 tablespoons KristanulatiUiger
For whipping cream
- 1 1/2 cups of heavy cream, divided
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
To make pumpkin cheese cake
- 8 oz cream cheese, at room temperature
- 1/2 cup of cranulated white sugar
- 1 (15oz) can pumpkin puree
- 1 teaspoon of ground pumpkin pie herb
- 1 teaspoon of soil cinnamon
- 1/4 teaspoon of salt
- 2 tablespoon caramel, to serve
Route description:
- Place the ginger fiques in a food processor and process into 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 them evenly into the bottom and keep them aside.
- Combine heavy cream, powdered sugar and vanilla extract in a standard mixing bowl; Beat at an average speed to soft peaks are formed. Transfer the whipped cream to another bowl and put it aside.
- Place the cream cheese and sugar in the same standard mixture and beat at a low speed. Add the pumpkin puree, pumpkin pie, ground cinnamon and salt and whip until everything comes together. Combine ½ part of the prepared whipped cream in the pumpkin cène cheese mixture and gently fold using a spatula.
- Transfer the pumpkin cheese cake mixture to a piping bag and lead them over the crust and fill the individual glass jar full.
- Fill the remaining whipped cream and pipe over the cheesecake in another piping bag with a star tour piece and cool in the fridge for at least 2 hours to set.
- Serve the pumpkin cheesecake chill with a dash of caramel on top.