No Bake Pumpkin Cheesecake

12 servings

This recipe is light and fluffy; if you're using small serving cups or ramekins be prepared for guests to ask for seconds!


  • 1.5 cup graham crumbs
  • 2 tbsp granulated sugar
  • 1 tsp Jolly Gingerbread Sweet Dip Mix
  • 5 tbsp butter, melted
  • 1 cup heavy cream + 1/2 cup for topping just before serving
  • 2 (8 oz) blocks cream cheese, softened
  • 3/4 (10 oz) can pumpkin puree
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2 tsp Cozy Pumpkin Swirl Chai, Black Tea
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt


  1. For the crust: In a medium bowl, combine crushed gingersnaps, sugar, Jolly Gingerbread Sweet Dip Mix and melted butter until mixture resembles wet sand. Pour into a 8” springform pan, 12 ramekins or cups and pat into an even layer.
  2. For the filling: In a medium bowl, beat heavy cream to stiff peaks.
  3. Using a mortar and pestle or spice grinder, grind Cozy Pumpkin Swirl Chai to a very fine powder and sift into a small bowl.
  4. In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, sifted tea and salt and beat until incorporated. Fold in whipped cream until just combined. Pour batter over crust and smooth top with an offset spatula.
  5. Refrigerate until set, at least 4 hours and up to overnight. Add a dollop of whipped cream to each cup/ramekin just before serving. Enjoy!