Dessertscookingclassy5.0
No Bake Pumpkin Cheesecakes with Salted Caramel Sauce
An easy to make individual pumpkin cheesecakes with a luscious mousse-like texture and a rich and tangy cream cheese flavor.
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- food processor
📝 Preparation Steps
1
In a mixing bowl (or food processor if that's what you used to crush cookies) blend together butter and crushed Biscoff cookies until evenly moistened. Divide mixture among six small cups and gently press into an even layer.
butter (, melted)2 TbspBiscoff cookies (, finely crushed)16
2
In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form.
cup heavy cream (, divided)1 2/3
3
In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy.
cream cheese (cold)8 ozcaramel sauce2 Tbspground cloves1 pinch
4
Fold in pumpkin puree, then fold in whipped heavy cream.
5
Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining 2/3 cup heavy cream until stiff peaks form and pipe or dollop over tops.
cup heavy cream (, divided)1 2/3
6
Drizzle each with caramel sauce and sprinkle lightly with sea salt and serve.
caramel sauce2 Tbsp
Nutrition Facts
calories
579 kcal
fat Content
45 g
serving Size
1 serving
fiber Content
1 g
sugar Content
22 g
sodium Content
298 mg
protein Content
4 g
cholesterol Content
142 mg
carbohydrate Content
41 g
saturated Fat Content
27 g
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