No Bake Pumpkin Cheesecake Jars
These Pumpkin Cheesecake Jars are no bake, dairy free and ready in minutes! With a gingernut base and spiced pumpkin topping, these are the perfect Autumn dessert!
Servings 4
Ingredients
- FOR THE BASE:
- 1 1/2 cups (180g) gingernuts or digestives
- 3 tbsp margarine/butter
- FOR THE CHEESECAKE:
- 1/2 cup (120ml) double cream/vegan double cream, I used Elmlea plant based
- 8 oz (225g) cream cheese/vegan cream cheese, I used Sainsbury's Free From
- 1 cup (240g) pumpkin purée
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground all spice
- Pinch of salt
- 6 tbsp light brown sugar
Instructions
- Break the biscuits up into a food processor/mini food chopper and blitz until you have fine crumbs.
- Place the butter/margarine into a small, heat proof bowl and microwave in 20 second increments, until melted.
- Pour the melted butter into the biscuit crumbs and mix until all the crumbs are coated in butter.
- Divide the biscuit mixture between 4 individual sized ramekins/jars. Leave to one side.
- Now make the cheesecake layer: Place the double cream into your stand mixer, or a medium sized bowl and whisk until you reach the soft peak stage. You want to pull the whisk out and have a peak come up, but the peak falls over as you remove the whisk.
- Add in the cream cheese, pumpkin, vanilla, spices, salt and sugar and turn the mixer onto low-medium speed. Mix until all the pumpkin and cheese is combined and everything is smooth.
- Divide the pumpkin mixture between your ramekins/jars and smooth over the top. You can either serve immediately or place in the fridge to firm up. You can make these cheesecakes a day ahead and keep them covered in the fridge. I put mine in the fridge for 2 hours to firm up slightly. To garnish, crush a gingernut biscuit and sprinkle on top.
- Pumpkin Cheesecake Jars will keep in the fridge, covered, for 2 days.