No Bake Pumpkin Cheesecake

Seasonal fall favorite Prairie Farms pumpkin spice milk is blended with fall spices, cream cheese, whipping cream and gingersnap cookie pieces. A cold and creamy treat for autumn.
Cuisine: American
Course: Brunch, Desserts, Party Perfect, Seasonal
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Prep Time 20 minutes
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Total Time 20 minutes
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Servings 6


  • 18 cookies Ginger snaps or your favorite cookies, crushed
  • 2 Tbsp Prairie Farms butter, unsalted, melted
  • 1 1/2 cups Prairie Farms Heavy Whipping Cream
  • 8oz Prairie Farms cream cheese
  • 1/2 cup Brown sugar, packed
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Ginger, ground
  • pinch Cloves, ground
  • 1/4 tsp salt
  • 14oz can Pumpkin Puree, chilled


  • In a small bowl, combine crushed cookies and butter. Mix until evenly coated. Press into the bottom of 6 jars or glasses.
  • Using an electric mixer, whip cream until stiff peaks form. In a separate mixing bowl, beat cream cheese until fluffy. Add brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves, salt and beat for 2 minutes.
  • Using a spatula, fold in pumpkin puree, then ¾ of the prepared whipped cream.
  • Spoon pumpkin cheesecake evenly into jars. Add the remaining whipped cream into a piping bag, or a Ziploc bag with a cut corner, and pipe on top. Garnish with a sprinkle of cinnamon, nutmeg, or left over cookie crumbs.
  • Serve immediately or refrigerate for up to 24 hours.


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