No-Bake Butternut Squash Cheesecakes

• FOR THE CHEESECAKE:
• 8 ounces, weight Cream Cheese
• 1 cup Butternut Squash Puree
• 1 teaspoon Vanilla Extract
• 1/2 cups Brown Sugar
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cloves
• 1/2 cups Heavy Cream
• FOR THE FROSTING:
• 1/2 cups Heavy Cream
• 4 ounces, weight Mascarpone Cheese
• 1/8 teaspoons Ground Cinnamon
• 1/4 cups Confectioners Sugar (Sifted)
• FOR THE CRUST:
• 8 bars Gingerbread Twix, Fun-size Bars, Unwrapped
• Optional: Gingerbread Twix, Fun-size Bars, If Desired For Topping

1. For the cheesecake:
2. In a medium bowl, mix together cream cheese and squash until well blended. Then add the vanilla, sugar, and spices and continue to mix until all incorporated.
3. Place mixture in the fridge for about 15 minutes to set, while you finish the other tasks.
4. Place heavy cream in the bowl of a stand mixer with whisk attachment and whisk on medium speed until stiff peaks form (be careful not to over-beat, or cream will be grainy).
5. When set, take half the cream cheese/squash mixture and gently fold it into the freshly whipped cream until fully incorporated. Keep in the fridge while you make the frosting. Also keep the remaining cream cheese/squash mixture (without the whipped cream) in the fridge. You'll use both in a moment.
6. For the frosting:
7. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over-beat, or cream will be grainy).
8. In another bowl, mix together mascarpone, cinnamon and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated.
9. For the crust:
10. Place Twix bars in food processor and chop/grind until they are a crumb consistency with no large chunks.
11. For the assembly:
12. Place about 3 tablespoons of crushed Twix at the bottom of four 250ml jars. Next spoon about 1/4 cup cream cheese/squash mixture over the Twix and spread evenly with the back of the spoon. Then spoon about 1/4 cup plus 2 tablespoons of the lighter cream cheese/squash/whipped cream mixture into each jar and spread evenly also. Finally, pipe on the mascarpone frosting with your favorite piping tip. I used a Wilton 2D tip.
13. Finish off with some sprinkles of crushed Twix bars and grab a spoon!
14. Notes:
15. - If you want you can whip all the heavy cream at once and divide it in half.
16. - Keep these treats refrigerated until ready to serve.
17. - You can make the cheesecake part ahead of time and seal the jars with covers and add the frosting right before serving.
18. - See related blog link for instructions on how to make butternut squash puree.
19. Recipe adapted from Simple Pumpkin Cheesecake Trifle by My Baking Addiction.

weight cream cheese, butternut, vanilla, brown sugar, ground cinnamon, ubc, ubc, heavy cream, frosting, heavy cream, mascarpone cheese, ground cinnamon, ubc, gingerbread, gingerbread

Taken from tastykitchen.com/recipes/desserts/no-bake-butternut-squash-cheesecakes/ (may not work)