No Bake Pumpkin Cheesecake in a Jar
Monday, October 01, 2012
It's the first day of October, and that means it's officially time to break out the pumpkin spice in the kitchen. It's still unbelievably hot in LA for October, so I'm still not in the mood for anything that requires an oven. No-bake cheesecake inventions seem to be my go-to dessert when it's too hot to bake - you can make cheesecake with any flavor under the sun depending on your mood (have you ever been to the Cheesecake Factory? Pages and pages and PAGES of cheesecake, makes me start to drool a little).
This recipe from My Baking Addiction makes a killer pumpkin cheesecake trifle that requires no baking and about 15 minutes to throw together. I really love chocolate with my pumpkin, so I think I would add some oreos to the recipe for a little crunchy chocolate surprise. Serve these in mason jars on the porch after dinner for a rustic, start of October feel. Even though it's still hot out, I think I'll have my pumpkin spice and eat it too.
1. Crush up the biscoff cookies, and put them in a bowl with the butter. Mix it up. Press into the bottom of whatever glasses you're using to serve them in (4 if they're large, 6 if they're small).
2. With a mixer, beat the cream cheese until it's smooth. Then add the pumpkin, vanilla, sugar, and pumpkin pie spice, and mix it all until it's creamy.
3. Add half of the whipped topping or whipped cream and gently stir it together.
4. To assemble, spoon a layer of your pumpkin cheesecake mix over the cookies in each jar, then add a layer of plain whipped cream on top. Repeat until you reach the top of the glass. *If you're using oreos, I would crush them up and add them on top of the plain whipped cream layer to spice it up a bit. If you really love oreos, add one to the top of each jar as a garnish. Devour until food coma sets in.
Pumpkin Cheesecake photo and recipe from My Baking Addiction