Description
These easy Mini No Bake Pumpkin Cheesecakes are true to their name because they require no oven time, but satisfy all your pumpkin cheesecake cravings!
Ingredients
Scale
- Base
- 12 gingersnap cookies, plus crushed gingersnaps for topping
- 1 (¼ ounce) pack unflavored gelatin
- 2 tablespoons warm water
- Filling
- 12 ounces cream cheese, at room temperature
- 1 cup confectioners' sugar
- ⅔ cup pure pumpkin puree
- ⅔ cup heavy cream
- ½ teaspoon pumpkin pie spice
- ½ teaspoon pure vanilla extract
- For serving
- Whipped cream
Instructions
- Instructions
- Line muffin cups: Line a standard sized 12-cup muffin pan with paper liners and put a gingersnap cookie in each cup.
- Prepare gelatin: Stir the gelatin into the warm water in a microwave-safe bowl until nearly all dissolved; let stand 5 minutes.
- Make filling part 1: Meanwhile, in a large bowl, using an electric hand mixer, lightly beat cream cheese first to soften. Then add confectioners' sugar, pumpkin puree, pie spice, and vanilla and beat together.
- Melt gelatin and combine: Microwave gelatin in 10-second intervals until melted and completely dissolved and quickly add to the mixture and beat until well incorporated.
- Finish filling: Then add heavy cream and beat until mixture is fluffy.
- Assemble cheesecakes: Spread or scoop in the muffin cups over the gingersnaps. Lightly spread and smooth the tops of the mixture evenly with a butter knife.
- Chill: Refrigerate until set, at least 2 hours or more.
- Serve: Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps only when ready to serve.
- Prep Time: PT15M
- Method: Dessert