No Bake Pumpkin Latte Cheesecakes

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No Bake Pumpkin Latte Cheesecakes
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No Bake Pumpkin Latte Cheesecakes

Recipe by SMDifficulty: Easy
Servings

12

servings
Prep time

6

hours 
Cooking 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