No Bake Mini Pumpkin Cheesecakes
Delightful no-bake mini cheesecakes that combine rich pumpkin flavor with a creamy filling and a crunchy graham cracker crust, perfect for fall celebrations.
Ingrédients
Filling
- 8 oz cream cheese, softened Forms the creamy base of your cheesecake.
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1/2 cup powdered sugar Adds sweetness and a light texture.
- 1 tsp vanilla extract Enhances the flavor profile.
- 1 tsp pumpkin spice A blend of warm spices that complements pumpkin.
- 1 cup whipped cream Makes the filling airy and delightful.
Crust
- 12 pieces mini graham cracker crusts The crunchy base that holds the filling.
Instructions
Preparation
- Start by gathering all your ingredients.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the pumpkin puree and powdered sugar to the cream cheese and mix well until combined.
- Incorporate the vanilla extract and pumpkin spice, blending until fully mixed.
- In a separate bowl, whip the cream until stiff peaks form, then gently fold it into the pumpkin mixture.
- Spoon or pipe the cheesecake filling into each mini graham cracker crust.
- Smooth the tops with a spatula or spoon.
Chill
- Refrigerate the filled cheesecakes for at least 4 hours, or overnight for best results.
Serve
- Before serving, top with a dollop of whipped cream and a sprinkle of pumpkin spice or caramel drizzle.
- Enjoy with friends and family!
Notes
Store in an airtight container in the fridge for up to a week. Freeze individually wrapped for up to three months.