No Bake Pumpkin Cheesecake - an appealing presentation

A cousin of mine posted this on her Facebook wall.  I really do love cheesecake but sometimes cutting a slice off of one seems a little "too much" if you know what I mean.  With the presentation of the dessert in an individual dish/bowl/cup my eyes don't seem to find themselves on overload.  Haven't made this recipe yet but wanted to find a way to pin it (yeah, Pinterest) to share with others.  If you try it, please leave a comment.  I'd love to hear from you.  

For the crust

• 1 sleeve graham crackers (about 9 crackers)
• ½ stick (4 tablespoons) butter, melted

• 2 tablespoons sugar
• 2 tablespoons brown sugar

For the filling

• 1 8-ounce package cream cheese, softened to room temperature

• 1 15-ounce can pumpkin puree

• 3 teaspoons pumpkin pie spice
• OR 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves

• 1 1-ounce package cheesecake-flavored instant pudding mix
• 1 14-ounce can sweetened condensed milk

• 1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions

1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs.

2. Add the melted butter, sugar and brown sugar and pulse until combined.

3. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.

4. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.

5. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.

6. Add the sweetened condensed milk and mix again until well combined.

7. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.  OR (see note below) at this point put the filling mixture into another bowl.  Wash the stand mixer bowl thoroughly making sure there is no greasy residue left behind.  Put the heavy cream, cream of tartar and sugar into the clean bowl.  Using the wire whisk, whip until stiff peaks form.  Reserve some of the whipped cream for garnishing then fold the cheesecake mixture into the remaining whipped cream.

8. Allow the mixture to sit in the refrigerator for about an hour to firm up.

9. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.

10. Garnish with additional whipped topping  or whipped cream if desired

Personal Note: In an effort to reduce the amount of chemicals and un-natural things my family consumes I would change the recipe to eliminate the frozen whipped topping.  I would replace the whipped topping with the following

• 1 pint of heavy whipping cream

• 1 teaspoon cream of tartar

• 1/4 cup sugar