No Bake Pumpkin Latte Cheesecakes
Difficulty: EasyServings
12
servingsPrep time
6
hoursCooking timeminutes
Pumpkin Latte season is here, so try this tasty treat for the Fall!
Ingredients
- Ginger Snap Crust:
* 2 cups ginger snap cookies, crushed
* 6 tbsp unsalted butter, melted- Pumpkin Cheesecake Filling:
* 1/2 cup heavy whipping cream
* 8 oz. cream cheese, room temperature
* 1/3 cup granulated sugar
* 1/2 cup pumpkin purée
* 2 tbsp vanilla cold brew
* 1 tsp ground cinnamon
* 1/2 tsp ground nutmeg
* 1/4 tsp ground ginger
* 1/4 tsp salt- Topping:
* Whip cream
* Petit Pot Vanilla French dessert
* Cinnamon, dusting
* Pirouette French Vanilla cream filled wafers, optional
Directions
- Combine crushed ginger snaps and butter in a medium bowl and set aside. In a mixing bowl beat together heavy whipping cream with a stand or hand mixer till stiff peaks form.
- Using a stand mixer to beat together cream cheese till fluffy, 2 min. Add pumpkin purée, vanilla cold brew, cinnamon, nutmeg, ground ginger, and salt. Mix together till combine. Fold in whipped cream till smooth.
- Take crust and press down evenly in muffin pan liners. Using an ice-cream scooper place pumpkin cheesecake filling in each cup.
- Let cheesecakes sit in fridge overnight or for 4-6 hrs till they set. Add a spoonful of Petit Pot Vanilla French dessert, link in bio if you like to use. Add whip cream, dust on cinnamon and add a vanilla wafer to top it off! Enjoy!
- https://petitpot.com/products/vanilla-bean