No-Bake Easy Pumpkin Cheesecake

Ingredients

• 2 cupcold heavy cream
• 2(8-ounce) packages cream cheese, at room temperature
• 0.25 cuppacked light brown sugar
• 1(15-ounce) can pumpkin pie filling
• graham cracker crumbs, for garnish
• ground cinnamon, for garnish (optional)

Method

1. 1Beat the cream on high speed in a stand mixer fitted with the whisk attachment or in a large bowl with an electric hand mixer until soft peaks form, 1 1/2 to 2 minutes (do not overbeat). Transfer to a separate bowl and set aside.
2. 2Place the cream cheese and brown sugar in the now-empty bowl. Beat on high speed until fluffy, about 1 minute. Add the pumpkin pie filling and beat until just combined, about 30 seconds. Fold in half the reserved whipped cream by hand until evenly combined, but be careful not to deflate.
3. 3Divide the whipped cheesecake between 6 to 8 glasses. Dollop the remaining whipped cream onto each. Sprinkle with graham cracker crumbs and dust with cinnamon, if using.