No-bake pumpkin cheesecake cups are super smooth and decadent individual desserts. The base for these pumpkin cheesecake cups are ginger snap cookies. Layers of indulgent ginger snaps crust, pumpkin cheesecake, and cream will make you fight for more!

Not having to bake sounds like an excellent way to make a dessert! For these no-bake cheesecake cups, I wanted to keep the classic flavor combinations of a cheesecake together.

Ingredients

For making crust

• 12-15 ginger snap cookies, or 1 cup ginger cookies crumbs
• 1/4 cup unsalted butter, melted
• 3 tablespoons granulated sugar

For whipping cream

• 1 1/2 cups heavy cream, divided
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For making pumpkin cheesecake

• 8 oz cream cheese, at room temperature
• 1/2 cup granulated white sugar
• 1 (15oz) can pumpkin puree
• 1 teaspoon ground pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoon caramel, to serve

Directions:

1. In a food processor, place the ginger snaps and process until fine crumbs. Add the melted butter and sugar; mix it until well combined.
2. Transfer the crumbs (about 2 tablespoons) to individual glass jars and press it evenly into the bottom and keep it aside.
3. In a stand mixing bowl combine heavy cream, powdered sugar, and vanilla extract; whip on a medium speed until soft peaks are formed. Transfer the whipped cream to a different bowl and set it aside.

4. Place the cream cheese and sugar in the same stand mixing bowl and whip it on a low speed. Add in the pumpkin puree, pumpkin pie spice, ground cinnamon, and salt, and whip until everything comes together. Combine ½ portion of the prepared whipped cream into the pumpkin cream cheese mixture and fold gently with the help of a spatula.
5. Transfer the pumpkin cheesecake mixture to a piping bag and pipe them over the crust and fill the individual glass jar full.
6. In another piping bag with a star nozzle fill the remaining whipped cream and pipe over the cheesecake and refrigerate for at least 2 hours to set.
7. Serve the pumpkin cheesecake chill with a drizzle of caramel on top.