Mini No-Bake Pumpkin Cheesecakes

Level: Easy
Yield: 12 servings
Total Time: 20 min (plus 2 hr chilling)
Active Time: 15 min

Imagine biting into a perfectly creamy, pumpkin-spiced treat that requires no ovenjust a refrigerator and 15 minutes of hands-on time. These Mini No-Bake Pumpkin Cheesecakes deliver all the cozy autumn flavors you love in an elegant, bite-sized package. Crispy gingersnap crusts provide the ideal foundation, while a silky pumpkin and cream cheese fillingbound together with a touch of gelatinstays perfectly firm without turning tough or chewy. Top each one with a dollop of whipped cream and a sprinkle of crushed gingersnaps for a dessert that looks impressive but tastes effortlessly delicious.

Ingredients:

12 gingersnaps, plus crushed gingersnaps for topping
1 1/4-ounce packet unflavored gelatin
2 tablespoons warm water
12 ounces cream cheese, at room temperature
1 cup confectioners' sugar
2/3 cup pure pumpkin puree
2/3 cup heavy cream
1/2 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
Whipped cream, for topping

Instructions:

Line a 12-cup muffin pan with paper liners and place a gingersnap in each cup.
Mix the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let sit for 5 minutes, then microwave in 10-second bursts until fully melted.
In a large bowl, combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice, and vanilla. Beat with a mixer until light and fluffy. Spoon the mixture into the muffin cups over the gingersnaps and chill until set, at least 2 hours.
Remove the cheesecakes from the muffin tins. Peel off the liners and top with whipped cream and crushed gingersnaps.