Leave the cream cheese at room temperature for 2 or more hours.
Pumpkin Cheesecake Filling
Gather your filling ingredients.
Using a stand or handheld blender, whip the cream cheese to a smooth texture.
Add all the other filling ingredients and mix well.
Taste for sweetness and enough acid to balance the richness of the batter.
Crush the cookie crumbs in a resealable bag with a rolling pan, heavy pan, or as I did with a bacon or grill press. You are wanting a loose cookie rubble, not a fine, hard-packed bottom crust.
Melt the butter, mix into the crumbs.
Add a generous 2 tablespoons of crumbs in the bottom of each serving cup.
Carefully spoon the filling over the crumbs.
Garnish as you wish. Please see the following whipped cream and candied pumpkin seeds in this recipe.
In a stand mixer, or using a handheld blender, whip the heavy cream to a very soft peak stage. Add in the sugar and sour cream or thick yogurt and mix a minute longer, or until you have soft pillowy whipped cream. Be very careful not to overwhip. If need be, manually whip using a whisk to ensure you don't go too far.
Candied Pumpkin Seeds
Turn your oven to 350°F (180°C) to preheat. In a small pan over medium-high heat add the nuts, sugar, salt, and water. Bring to a low boil and reduce your heat to medium-low. Allow to simmer for 5 minutes, then drain and place on a lined baking tray.
Bake for 7 minutes. Remove the tray and sprinkle on the salt and sugar. Return the oven and after 4 minutes check and look for some light browning. I often need another minute or so.
important: Cardamom Pumpkin Cheesecake (No-Bake) can be made ahead up to two days before you want to serve it.
Shortcut: Buy nuts that have been roasted and salted.
Double or triple the candied seed recipe if you want to use them on another dish or just want to snack on them.