No-bake pumpkin cheesecake cups are smooth and creamy with extra pumpkin spice flavor. They make a super easy fall and Thanksgiving dessert and are the perfect portion size, which makes them great for parties and large gatherings!
In a food processor, place the ginger snaps and process until fine crumbs. Add the melted butter and sugar; mix it until well combined.
Transfer the crumbs (about 2 tablespoons) to individual glass jars and press it evenly into the bottom and keep it aside.
In a stand mixing bowl combine heavy cream, powdered sugar, and vanilla extract; whip on a medium speed until soft peaks are formed. Transfer the whipped cream to a different bowl and set it aside.
Place the cream cheese and sugar in the same stand mixing bowl and whip it on a low speed. Add in the pumpkin puree, pumpkin pie spice, ground cinnamon, and salt, and whip until everything comes together. Combine ½ portion of the prepared whipped cream into the pumpkin cream cheese mixture and fold gently with the help of a spatula.
Transfer the pumpkin cheesecake mixture to a piping bag and pipe them over the crust and fill the individual glass jar full.
In another piping bag with a star nozzle fill the remaining whipped cream and pipe over the cheesecake and refrigerate for at least 2 hours to set.
Serve the pumpkin cheesecake chill with a drizzle of caramel on top.