No Bake Pumpkin Cheesecake Cups
Servings: 8 cups
Ingredients
- 8 wide mouth 8 ounce mason jars
- 16 oz cream cheese at room temperature
- 8 oz Cool Whip at room temperature
- 1 cup 100% pumpkin puree at room temperature
- 1 cup powdered sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 24 ginger snaps crushed plus more for serving (I used Target's brand) *see note
- 1 TBSP butter melted
- 1 TBSP granulated sugar
- Whip cream optional
Instructions
- Beat the cream cheese until creamy and smooth. Add in the cool whip and beat until fully combined. Then beat in the pumpkin, sugar, cinnamon, nutmeg, and 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.
- Add a little more than half a cup of the cheesecake filling to each mason jar. 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."