Easy Pumpkin Cheesecake Cups
These Pumpkin Cheesecake Cups are a big hit with my friends and family–a fluffy and creamy spiced pumpkin cheesecake layer with crunchy gingersnaps at the bottom. They come together in just a few steps, no baking required, and you can make them ahead of time for an easy grab-and-go dessert (perfect for all picnics!). I love serving them in jars, but you can also scoop them into a serving dish if you prefer. Think of them as delicious mini pumpkin cheesecakes without all the work.
Pumpkin Cheesecake Cups
Makes 4 servings
Ingredients:
1 block cream cheese
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup heavy cream, chilled
⅓ cup maple syrup
1 tbsp vanilla
1 tsp pumpkin pie spice
1 tsp cinnamon
¼ tsp of salt
1 cup dry gingersnaps
Pumpkin pie spice and cinnamon for sprinkling
To make:
To a medium bowl, add the heavy cream and use a stand mixer to whip the cream until stiff peaks form. Set aside.
To another bowl, add the cream cheese, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Use the stand mixer to mix everything together until smooth and completely combined. Gently fold in the whipped cream (don’t overmix it–we want to keep the fluffy, whipped texture). Place in the fridge to chill while preparing the gingersnap crumbs.
To a blender or food processor, add the gingersnaps. Pulse a few times until the ginger snaps are crumbled.
To four small jars (or one small serving dish), add the gingersnap crumbs in an even layer. Spread the pumpkin cheesecake mixture over top (if you’re using jars, I find that a piping bag works great here!). Sprinkle with pumpkin pie spice and cinnamon. This will keep well in the fridge for up to 3 days.
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