As we are in the Autumn season, here is a simple but delicious pumpkin-flavored dessert to try! This dessert is a no-bake mini pumpkin pie cheesecake. These mini pumpkin pie cheesecakes are ideal for everyone who loves the pumpkin flavor! They are a perfect dessert to enjoy with friends and family during the autumn months and I highly recommend trying them.
Ingredients:
- Gingersnaps & butter
- Heavy Whipping cream
- Cream cheese
- Pumpkin puree
- Sugar
- Pumpkin Pie Spice
Directions:
- Begin by making your crust. Pulse gingersnaps in a food processor until you have fine crumbs, then stir in a bit of melted butter until the mixture resembles coarse sandy crumbs.
- Divide the crumbs into 30 disposable shot glasses. Use a measuring spoon to tamp down on the crumbs so you have a firm bottom layer.
- Prepare your whipped cream by beating cream, sugar, and vanilla to stiff billowy peaks!
- Stir together pumpkin, cream cheese, and spices and then carefully fold the whipped cream into the mixture.
- Pipe filling into each shot glass, filling almost to the brim.
- Top off with a swirl of whipped cream.