Individual No-Bake Pumpkin Cheesecakes

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 1 (14 oz can Pumpkin puree, canned

• Baking & Spices

  • 1/2 cup Brown sugar, packed
  • 3/4 tsp Cinnamon, ground
  • 1 pinch Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Snacks

  • 18 Gingersnaps or biscoff cookies, round

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 (8 oz. block Cream cheese
  • 1 1/2 cup Heavy cream

Found on lilluna.com

Ingredients

• 18 round gingersnaps or Biscoff cookies, crushed
• 2 tbsp. unsalted butter, melted
• 1½ c. heavy cream, divided
• 1 (8 oz.) block cream cheese
• ½ c. brown sugar, packed
• 1 tsp. vanilla extract
• ¾ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. ground ginger
• pinch ground cloves
• ¼ tsp. salt
• 1 (14 oz) can canned pumpkin puree, chilled

Directions

• 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.
• Scoop into a ziploc bag, cut the corner and pipe over the cookie base. Add the remaining whipped cream to a ziploc bag, cut the corner and pipe on top (I used a tip but you dont have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel.
• Serve immediately or refrigerate for up to 24 hours.