Ginger Pumpkin Mini No-Bake Cheesecakes
Published Dec 11, 2024
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Perfect for Holiday Celebrations
The holiday season is all about bringing people together, sharing delicious food, and making lasting memories. With so much joy (and a bit of chaos) surrounding holiday dinners and parties, desserts that are easy to serve and enjoy are always a win. These gluten-free Ginger Pumpkin Mini No-Bake Cheesecakes are the perfect addition to your holiday celebrations, offering single-serving indulgence that is as festive as it is convenient.
Perfect for Parties and Buffets
These mini cheesecakes shine on any dessert table. Since they’re individually portioned, they’re easy to grab and enjoy, making them ideal for buffets or large gatherings where guests are grazing. There’s no need for slicing or serving utensils—just set them out and watch them disappear! Their mini size also makes them a great option for holiday potlucks or as part of a dessert sampler. As an added bonus, you can make these ahead of time.
Allergen-Friendly and Crowd-Pleasing
Navigating dietary restrictions during the holidays can be tricky, but these cheesecakes are designed with inclusivity in mind. They’re gluten-free, egg-free, nut-free, and soy-free, ensuring that guests with common food allergies can indulge worry-free. At the same time, their rich, creamy flavor and spiced pumpkin goodness make them a hit with everyone, whether they have dietary restrictions or not.
Festive and Versatile
With a base made from Homefree Ginger Snap Mini Cookies, these cheesecakes bring the warmth of ginger and pumpkin pie spice into every bite. The no-bake preparation means you can save precious oven space for other holiday dishes, and the presentation—topped with whipped cream and a sprinkle of crystallized ginger—adds a touch of elegance to any table.
Your Holiday Must-Have
Whether you’re hosting a formal dinner, a casual gathering, or a holiday buffet, these Ginger Pumpkin Mini No-Bake Cheesecakes are a delightful addition that will impress your guests. Their combination of seasonal flavors, allergen-friendly ingredients, and convenient serving size makes them the ultimate holiday dessert.
This season, give your guests a sweet treat that’s easy to love—and even easier to serve!
Gluten-free Ginger Pumpkin Mini No-bake Cheesecakes
Ingredients
- 48 Homefree Ginger Snap Mini Cookies
- 1 ½ cups heavy cream
- 1 ½ cups powdered sugar, , divided
- 1 tablespoon pure vanilla extract
- 8 ounces cream cheese, , at room temperature
- 1 (15-ounce) can pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- ¼ cup crystalized ginger, , very finely chopped (chopped then measured)
Instructions
- Line 48 mini muffin tins with mini cupcake liners. Place one ginger snap at the bottom of each tin, flat side down.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until it begins to thicken. Gradually beat in ½ cup powdered sugar and beat until soft peaks form. Beat in the vanilla. Remove to a separate bowl and if possible, change to the paddle attachment.
- In the same bowl the cream was whipped, beat the cream cheese until smooth. Gradually beat in the remaining cup of powdered sugar then add the pumpkin and spice, Beat until smooth and well combined. Reserve 1 cup of the whipped cream, put in a small food storage bag, and refrigerate, Fold the rest of the whipped cream into the pumpkin mixture.
- Spoon pumpkin mixture into each muffin tin, a small ice cream scoop works well for this. Snip the tip of the food storage bag with the whipped cream in it and pipe the cream on top of the pumpkin mixture. Top with the crystalized ginger and refrigerate for at least 4 hours.
