Mini No-Bake Pumpkin Cheesecakes
These Mini No-Bake Pumpkin Cheesecakes are light, creamy, and filled with the flavor of pumpkin spice, making them a perfect seasonal treat for any occasion.
Ingrédients
For the cheesecake filling
- 8 oz cream cheese, softened Ensure cream cheese is at room temperature
- 1 cup pumpkin puree You can replace with sweet potato puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin spice You can experiment with other spices like nutmeg
- 1 cup whipped cream Use coconut whipped cream for a dairy-free option
For the crust
- Graham cracker crumbs For a gluten-free version, use gluten-free graham crackers or nuts
For serving
- Mini cheesecake cups or jars Help with individual servings
Instructions
Preparation
- Prepare your workspace and gather all ingredients.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Incorporate the pumpkin puree into the creamy mixture until blended.
- Add powdered sugar, vanilla extract, and pumpkin spice, mixing well.
- Gently fold in the whipped cream.
- Layer graham cracker crumbs at the bottom of the mini cups or jars.
- Spoon the cheesecake mixture over the crumb layer, filling cups just shy of the brim.
Chilling
- Refrigerate mini cheesecakes for 2-3 hours until set.
- Garnish with whipped cream and a sprinkle of pumpkin spice before serving.
Serving
- Enjoy your delightful Mini No-Bake Pumpkin Cheesecakes!
Notes
These cheesecakes can be made ahead of time and stored for 3-5 days in the fridge. They can also be frozen for up to 2 months. Just thaw in the refrigerator before serving. Avoiding sogginess is key; do not thaw at room temperature.