These 15 minute individual no-bake pumpkin cheesecakes are light, fluffy and surprisingly easy to make! They're perfect for parties or holidays!
Cook Time: PREP TIME

Total Time

0 mins

15 mins 15 mins


You only need a few ingredients and either a hand mixer or a stand mixer to whip up these babies. Sounds pretty darn good, right?! For the “crust” I took a handful of Biscoff cookies (gingersnaps) and crushed them in a ziploc bag. No food processor needed. I tossed them in some melted butter and then pressed them into the bottom of 6 jars. You can use any kind of jar/glass/cup you want, I used a 7 oz.

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  • 18 round gingersnaps or Biscoff cookies, crushed*
  • 3 tbsp. unsalted butter, melted
  • 1½ c. heavy cream, divided
  • 2 tbsp. powdered sugar
  • 2 tsp. vanilla extract, divided
  • 1 (8 oz.) block cream cheese
  • ½ c. brown sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • pinch ground cloves
  • ¼ tsp. salt
  • 1 (14 oz) can canned pumpkin puree, chilled


  1. In a small bowl combine cookie crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or glasses.
  2. In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream with 1 teaspoon vanilla extract and the powdered sugar until stiff.
  3. In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
  4. Scoop into a ziploc bag, cut the corner and pipe over the cookie base. Add the remaining whipped cream to a ziploc bag, cut the corner and pipe on top (I used a tip but you don't have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel.
  5. Serve immediately or refrigerate for up to 24 hours


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