Pumpkin Mousse Cheesecake in 20 Minutes

Instructions:

1. Combine the gingersnap crumbs and melted butter in a medium bowl. Stir until the mixture resembles wet sand.
2. Spoon roughly 2 tablespoons of the crust mixture into the bottom of each of the 8 glasses, pressing down firmly with the back of a spoon to create a flat, compacted base.
3. In a large bowl, beat the softened cream cheese and 1/2 cup powdered sugar until the mixture is completely smooth and pale.
4. Mix in the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Beat on medium speed until uniform.
5. In a separate chilled bowl, beat the heavy whipping cream and 2 tbsp powdered sugar on high until stiff peaks form.
6. Using a rubber spatula, gently fold one-third of the whipped cream into the pumpkin mixture to lighten it.
7. Carefully fold in the remaining whipped cream using a cut and fold motion until no white streaks remain, taking care not to deflate the mixture.
8. Spoon or pipe the mousse evenly over the gingersnap crusts and smooth the tops.
9. Refrigerate for at least 4 hours (or overnight) to allow the mousse to set.