Pumpkin Cheesecake Cups

          Pumpkin Cheesecake cups (NO BAKING)

YUMMY

Thanks go to shugarysweets for sharing this awesome recipe. These little cheesecake cups are just perfect for the busy cook the day before Thanksgiving.  No baking allowed :-). You are going to get a pie out of this recipe too.  And, to make it even easier... take a side trip to the Dollar store and pick up some dessert cups... that way there's no clean up to worry about Thanksgiving Day... you're welcome. 

Pumpkin Cheesecake Cups

Prep Time: 2 hours

Yield: 1 pies 8+dessert cups

Ingredients

• 2- 8oz cream cheese, softened
• 1 can (14oz) sweetened condensed milk
• 1 cup 100% pure pumpkin puree
• 1 Tbsp lemon juice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 pinch ground cloves
• 12 oz Cool Whip
• 14 oz box Gingersnap cookies
• 1/2 cup butter, melted 
  
  

Instructions

1. Set aside several whole cookies for garnishing. Eat a few now because you've been working hard :-). Pulse remaining cookies in food processor until chunky. Mix ground cookies with melted butter. Press into bottom of the pie plate plus 8 individual dishes.
2. Beat cream cheese with sweetened condensed milk for 5 minutes. Mix in pumpkin, lemon juice, cinnamon, nutmeg and cloves. Fold in Cool Whip.
3. Pour mixture evenly into pie plate and dessert cups and refrigerate for one to two hours until set and cold.  Garnish with the extra cookies.

ENJOY!!!!