Description

Discover how to create delicious no bake pumpkin mini cheesecakes Perfect for autumn gatherings these treats are easy and delightful to serve

Ingredients

Scale

1 cup of graham cracker crumbs (or gingersnap for a spicy kick!)

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

8 oz cream cheese, softened

1 cup pumpkin puree

½ cup powdered sugar

½ teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 cup whipped cream

Extra whipped cream (for topping)

Crushed graham crackers (for topping)

Cinnamon or nutmeg sprinkle (for garnish)

Instructions

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until resembling wet sand.

Spoon about a tablespoon of the crust mixture into each muffin cup and press firmly. Refrigerate while preparing the filling.

Beat cream cheese in a large bowl until smooth. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until creamy without lumps.

Gently fold in whipped cream until fully incorporated.

Spoon the cheesecake filling on top of the chilled crusts, filling each cup nearly to the top.

Cover and chill in the refrigerator for at least 4 hours or overnight.

Top with extra whipped cream, crushed graham crackers, and a dash of cinnamon or nutmeg before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 250 calories
Sugar: 16 grams
Fat: 14 grams
Saturated Fat: 14 grams
Carbohydrates: 30 grams
Fiber: 1 gram
Protein: 4 grams

Keywords: pumpkin, cheesecake, no bake, fall dessert, mini desserts