No-Bake Pumpkin Mini Cheesecakes

Ingredients:

• 12 gingerbread cookies + crushed gingerbread cookies for topping
• 7 gr. powdered gelatin
• 2 tablespoons of warm water
• 340 g of cream cheese at room temperature
• 1 cup powdered sugar
• 2/3 cup pure pumpkin puree
• 2/3 cup heavy cream
• 0.5 tsp pumpkin puree seasoning
• 0.5 tsp vanilla extract
• Whipped cream, for serving

Preparation:

1. Line a 12-cup muffin tin with paper cups and add a gingersnap cookie to each.
2. Dissolve gelatin in warm water in a microwave-safe bowl until completely dissolved; let sit for 5 minutes, then microwave in 10-second intervals until gelatin is dissolved.
3. Combine the cream cheese, powdered sugar, pumpkin puree, heavy cream, gelatin, pie spice, and vanilla extract in a large bowl and beat with an electric mixer until fluffy. Spoon into the cookie cutters and refrigerate until completely set, at least 2 hours.
4. Remove the cheesecakes from the pans. Remove the paper liners and top each cheesecake with whipped cream. Sprinkle with crushed cookies.