Crazy delicious and I love that they’re no bake! Perfect to whip up for a pumpkin cravin. This is fantastic! Such a perfect fall dessert! Definitely a must-try! Loved the individual no bake pumpkin cheesecake! The fact that they are not too sweet is great as the pumpkin and spices are most flavorful. I used chocolate brownie type cookies for the crust as I happened to have them on hand.
They were divine! There was no need to chill them (since the ingredients are already cold), although you could definitely make these in advance for special occasions! We gobbled them up right away, not a single crumb was left! I hope you’ll give these individual no-bake pumpkin cheesecakes a try, I think you’ll love them!
- 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
Get the full recipe and instructions here >> Individual No-Bake Pumpkin Cheesecakes @ lilluna.com