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.
Ready in: 1hour30minutes
16Biscoff cookies, finely crushed
1 2/3cupheavy cream, divided
2Tbspcaramel sauce(homemade or store-bought), plus more for topping if desired
6Tbsppacked light-brown sugar
1pinch ground cloves
1cupcanned pumpkin puree, chilled
Flaked or coarse sea salt(optional)
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.
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.