Mini Pumpkin Vanilla Latte No Bake Cheesecakes

Combine crushed ginger snaps and butter in a medium bowl and set aside. In a mixing bowl beat together heavy whipping cream with a stand or hand mixer till stiff peaks form. Using a stand mixer to beat together cream cheese till fluffy, 2 min. Add pumpkin purée, vanilla cold brew, cinnamon, nutmeg, ground ginger, and salt. Mix together till combine. Fold in whipped cream till smooth. Take crust and press down evenly in muffin pan liners. Using an ice-cream scooper place pumpkin cheesecake filling in each cup. Let cheesecakes sit in fridge overnight or for 4-6 hrs till they set. Add a spoonful of Petit Pot Vanilla French dessert, link in bio if you like to use. Add whip cream, dust on cinnamon and add a vanilla wafer to top it off! Enjoy!