With the stress of Thanksgiving occurring this week, let me take the worry away from cooking a dessert that everyone on your guest list will love. In just a few minutes, you can present a fun and easy dessert that explodes in autumn cheer. Still keeping the tradition of fall flavors, this no-bake pumpkin cheesecake dessert will capture the seasonal mood in a non-traditional presentation.
This year, we are skipping the pie and making individual dessert treats. I’m serving my favorite childhood cookies (and my son’s favorites too!), galletas Maria with a pumpkin mixture of cream cheese, topped creamy whipped topping, dulce de leche and pepitas. Don’t be surprised when your Thanksgiving guests of all ages, devour this special treat and beg to be served seconds… and thirds!
Pumpkin Cheesecakes in a Cup with Dulce de Leche Drizzle
Makes 4 -6
- 20 Maria cookies, crushed
- 2 tablespoons butter, melted
- 1 cup heavy cream
- 8 ounces cream cheese
- 2 tablespoons dulce de leche plus more for topping
- 4 tablespoons dark brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- 4 teaspoon cinnamon powder
- whipped topping
- 1 cup canned pumpkin puree
- pepita seeds
In a food processor, combine cookies and butter. Pulse until cookies are crushed and moistened and butter is evenly distributed. Divide mixture among 4 cups.
In a medium bowl, using a hand mixer, mix heavy cream until stiff peaks form. In a separate mixing bowl, mix cream cheese, dulce de leche, sugar, vanilla, pumpkin pie spice and cinnamon until mixture is smooth. Fold in pumpkin puree and heavy cream.
Place pumpkin mixture on cookie crumb layer, distributing evenly. Top with whipped topping, dulce de leche and a sprinkle of pepita seeds.