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No-Bake Pumpkin Cheesecakes

By October 12, 2015Cheesecake, Recipes

I admit it.  I wanted to make this pumpkin cheesecake with a ginger cookie crust.

Hence the previous blog post.

I went through all the effort of making the cookies from scratch, just to crumble them up into bits and use as the base to this no-bake cheesecake.

Totally worth it.

So first, start with Ginger Molasses Cookies and crumble them in a bag.

Divide the crumbs between 12 small serving cups.

Press the crumbs down to form a crust.


(I know I have 14 cups here, but I only filled up 12 of them with the cheesecake mix)

Mix the pumpkin filling ingredients in a bowl until well combined.

pumpkin cheesecake filling

Using a star tip and a pastry bag, pipe the filling into each cup:

no-bake pumpkin cheesecakes

No-Bake Pumpkin CheesecakeChill and serve


No-Bake Pumpkin Cheesecake
Print Recipe
12 servings
12 servings
No-Bake Pumpkin Cheesecake
Print Recipe
12 servings
12 servings
Servings: servings
  1. Take 6 big Ginger Molasses Cookies and place them in a bag. Smash them to smithereens. Fill the bottom of 12 8-oz. cups with the crumbles. Beat the cream cheese until light and creamy. Add the pumpkin, spices, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined. Mix in the sweetened condensed milk until well combined. Allow the mixture to sit in the refrigerator for about an hour to firm up. Using a large pastry bag with a star tip, pipe the filling on top the cookie crumbs and refrigerate until ready to serve.
Recipe Notes

The comment I got from those that tried the dessert was that it was very "cream cheese-y".  The original recipe mixes in a tub of Cool-Whip.  This might cut down the cream cheese flavor, if you prefer.  Or substitute Vanilla Sugar-Free Jello mix instead of Cheesecake Flavor.

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