No-bake pumpkin cheesecake served in individual cups! Smooth and decadent layers of graham cracker crust, pumpkin cheesecake, and cream.
ingredient
- 1 cup graham crackers, finely crushed (about 7 crackers)
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter, melted
- 8 ounces cream cheese, chilled
- 6 tablespoons light brown sugar, packed
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon, ground
- ¼ teaspoon nutmeg, ground
- ¼ teaspoon ginger, ground
- 1 pinch cloves, ground
- 1 cup pumpkin puree, chilled, canned
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
Directions
- In a medium-sized bowl, combine crushed graham crackers and brown sugar. Stir in the melted butter until cookies are moistened. Add 3 tablespoons of the crust mixture into 4 glasses, pressing gently into an even layer.
- In a mixer fitted with a whisk attachment, beat cream cheese until light and fluffy. Add brown sugar and beat until combined. Add vanilla, cinnamon, nutmeg, ginger, and cloves; beat until combined. Fold in pumpkin puree until fully combined. Cover and refrigerate.
- In a mixer fitted with a whisk attachment, combine heavy whipping cream and sugar until stiff peaks form.
- Gently fold in 1 cup of the Chantilly cream into the pumpkin cheesecake mixture. Reserve the rest of the cream.
- Pipe or spoon the pumpkin cheesecake mixture into the glass cups containing the crumb crust. Pipe or spoon a layer of Chantilly cream on top of the pumpkin cheesecake. Sprinkle 2-3 tablespoons of the crumb crust over the Chantilly cream. Repeat layering as desired.
- Chill the cheesecakes for at least an hour before serving.
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