NO BAKE PUMPKIN CHEESECAKES

By kdet

Ingredients

• 18 round gingersnaps or Biscoff cookies, crushed
• 2 tbsp. unsalted butter, melted
• 1 1/2 c. heavy cream, divided
• 1 (8 oz.) block cream cheese
• 1/2 c. brown sugar, packed
• 1 tsp. vanilla extract
• 3/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• pinch ground cloves
• 1/4 tsp. salt
• 1 (14 oz) can canned pumpkin puree, chilled

Details

Adapted from lilluna.com

Preparation

Step 1

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 don't have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel.
Serve immediately or refrigerate for up to 24 hours.