No Bake Pumpkin Cheesecake Cups

By srumbel

Whip up this easy no-bake fall dessert in no time. You'll love the creamy and smooth pumpkin cheesecake piped on tangy ginger snap crumbs served in individual cups - it's a perfect combination that will please your family and friends!
from cookingonthefrontburners.com

Ingredients

• 14 About 14 ginger snaps crushed fine
• 2 tablespoons melted butter
• 4 ounces cream cheese, softened
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla paste (or extract)
• 2 tablespoons packed dark brown sugar
• 1/2 teaspoon pumpkin spice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 2 cups cool whip
• sprinkles (optional)

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Combine crushed ginger snaps with melted butter and divide into 6 four oz. cups - press down crumbs in each cup.
Place cups in refrigerator until filling is made
In a medium bowl, combine the cream cheese, puree, vanilla, brown sugar, pumpkin spice, nutmeg and cinnamon
Whip until smooth then fold in 1 cup of the cool whip
Spoon or pipe the filling in the cups
Top with the remaining cool whip and sprinkles (if desired)
Can be eaten right away but do taste better if refrigerated for at least one hour

yield: 6