No Bake Pumpkin Cheesecake
These individual no bake pumpkin cheesecake treats are super easy to make—you can whip them up in just 15 minutes! We love a good pumpkin cheesecake but they take much longer, so when we don’t have as much time, we love to make these mini pumpkin cheesecakes. These pumpkin cheesecakes are contained in individual jars. Each jar has a delicious, buttery gingersnap (OR Biscoff cookie) crust, along with a creamy pumpkin cheesecake filling. The light and fluffy cheesecake has the perfect amount of pumpkin flavor, along with all of your favorite fall spices. TIP: The filling can easily be piped into the jars using a ziploc bag with the tip cut off (this is much easier and quicker than spooning it in)!
How to Make
No Bake Pumpkin Cheesecake Toppings:
I like to make my own whipped cream and use a piping tip to make it look extra pretty on top of the cheesecake. If you want to go the extra mile, here are some things you can put on top of the whipped cream!
Sprinkle ground cinnamon Caramel drizzle Chocolate drizzle Mini chocolate chips White chocolate shavings Sprinkles Crushed gingersnaps or Biscoff cookies
Can you make these ahead of time?
You could definitely make these in advance for special occasions, as long as it’s within 24 hours! Otherwise, the crust might get a little soggy. Just make them (without toppings) and keep in the fridge until you’re ready to serve. Then you can quickly pull them out, add your toppings, and serve chilled. If you’re not making them ahead of time, there’s no need to chill them before serving, because the ingredients are already cold. I hope you’ll give these individual no-bake pumpkin cheesecakes a try, they were divine! We gobbled them up right away, not a single crumb was left!
For more pumpkin recipes, check out:
Pumpkin Pie Cheesecake Bars Double Layer Pumpkin Cheesecake Pumpkin Brownies Pumpkin Muffin Tops
