No Bake Pumpkin Cheesecake Cups
These Pumpkin Cheesecake Cups are fool proof and make such a cute and fun holiday dessert.
Servings: 8 cups
Ingredients
- 16 ounces cream cheese room temperature
- 8 ounces whipped topping
- 1 cup 100% pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 24 ginger snaps crushed plus more for serving
- 1 tablespoon butter melted
- 1 tablespoon granulated sugar
Instructions
- Beat the cream cheese until creamy and smooth. Add in the cool whip and beat until fully combined. Stir in the pumpkin, powdered sugar, cinnamon, nutmeg, and cloves.16 ounces cream cheese, 8 ounces whipped topping, 1 cup 100% pumpkin puree, 1 cup powdered sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves
- Mix together the crushed ginger snaps, melted butter, and granulated sugar. Add about 2 TBSPs of the crumb mixture to the bottom of each mason jar, spreading it out and pressing it into the bottom.24 ginger snaps, 1 tablespoon butter, 1 tablespoon granulated sugar
- Add a little more than half a cup of the cheesecake filling to each of the eight 8 ounce mason jars. Top with whip cream right before serving and garnish with half a ginger snap.
Notes
Ginger snap cookies have a strong gingery flavor, and often are very hard requiring a food processor to turn them into crumbs. You could just as easily use some crushed up Oreos without the butter or sugar for the "crust."