No Bake Pumpkin Cheesecakes with Salted Caramel Sauce
User Reviews
5
3 reviews
Excellent
No Bake Pumpkin Cheesecakes with Salted Caramel Sauce
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An easy to make individual pumpkin cheesecakes with a luscious mousse-like texture and a rich and tangy cream cheese flavor.
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Ingredients
- 16 Biscoff cookies , finely crushed
- 2 Tbsp butter , melted
- 1 2/3 cup heavy cream , divided
- 8 oz cream cheese (cold)
- 2 Tbsp caramel sauce (homemade or store-bought), plus more for topping if desired
- 6 Tbsp light brown sugar packed
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 ground cloves pinch
- 1 cup pumpkin puree chilled, canned
- sea salt optional, flaked or coarse
Instructions
- 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.
- In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form.
- 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.
- Fold in pumpkin puree, then fold in whipped heavy cream.
- 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.
- Drizzle each with caramel sauce and sprinkle lightly with sea salt and serve.
Notes
- Assemble cheesecakes within 1 hour of serving for best results (and preferably drizzle caramel just before serving).
- Store ingredients in refrigerator until ready to assemble.
- Assemble cheesecakes within 1 hour of serving for best results (and preferably drizzle caramel just before serving).
- Store ingredients in refrigerator until ready to assemble.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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