Guest Post by Nicole Triebe of Windy City Dinner Fairy

The holidays are quickly approaching and if you’re looking for a no-fuss dessert, look no further! No bake pumpkin cheesecakes are always so easy and always come out unbelievably delicious. They’re perfect for making ahead of time, which is great for when you need to complete the rest of your holiday menu.

When it comes to holidays parties, it’s all about socializing, am I right?  I love catching up with friends and family that you don’t see all year.  At any holiday party I attend, I prefer to graze rather than have a formal sit down dinner, so individual servings are the way to go! It’s so much easier to catch up with your great aunt Susie or Uncle Al when you are walking around with a small dish of little things to snack on, as opposed to a big plate with a full meal. As an added bonus, smaller bites mean you get to sample more! I think the same should go for dessert. Why have one big slice of pie when you can have a small serving of a cake or pie!  Solo Cup’s clear 9 0z cups are perfect for these individual no bake pumpkin cheesecakes!

Grab yourself some ginger snaps, cream cheese, pumpkin, and a your favorite holiday spices from the cabinet to whip up these awesome no bake pumpkin cheesecakes. These desserts couldn’t be easier!

How do I make individual no bake pumpkin cheesecakes?

Start by gathering your ingredients.  You’ll need:

• 2 cups Ginger snap cookies, processed in food processor (reserve some for garnish)
• 1/2 cup butter, melted
• 24 oz Cream cheese, softened
• 1 cup Heavy whipping cream
• 15 oz (1 can) Pumpkin puree
• 1 cup powdered sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1 tsp vanilla 

Bourbon whipped cream (optional for garnish)

• 1 cup heavy whipping cream
• 1/4  cup powdered sugar, sifted
• 1 1/2 tbl bourbon

Directions

Crush gingersnaps in food processor, or if you don’t have a food processor, crush them by hand.  Make sure no big pieces of gingersnap remain.  Melt butter and add to the crushed gingersnaps.

Press gingersnap mixture into the bottom of a 9 oz clear solo cup.  Press down on the gingersnaps with another 9 oz solo cup until they’re compact at the bottom to form the crust.

Refrigerate at for 20 minutes until the crust is firm.

In a large bowl (I used a KitchenAid stand mixer) beat cream cheese, powdered sugar and cream for 4 minutes on high until smooth.
Add in pumpkin, vanilla, and spices. Beat until fully incorporated.
Spoon pumpkin cream cheese mixture on top of the crust in each Solo cup.  Tap each cup on the counter to get rid of any air bubbles and smooth out the top of the cheesecake layer.

Refrigerate at least 2-3 hours.  Garnish with whipped cream or cool whip and a gingersnap cookie.  I used some of my leftover gingersnap crust crumbles for the top as an added crunch!