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No Bake Pumpkin Mini Cheesecakes

No Bake Pumpkin Mini Cheesecakes
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Indulge in the flavors of fall with these No Bake Pumpkin Mini Cheesecakes, a perfect and effortless treat for any autumn gathering. Creamy and rich, these mini cheesecakes feature a simple graham cracker crust and a luscious pumpkin filling spiced with warm cinnamon and pumpkin pie spice. Not only do they save you time in the kitchen, but they also impress your guests with their delightful presentation. Perfectly portioned for sharing, these cheesecakes are topped with whipped cream or served a la mode for an extra special touch. Whether it’s Thanksgiving, Halloween, or just a cozy fall evening, these mini desserts are sure to become a seasonal favorite.

Ingredients

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  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 5 tbsp unsalted butter (melted)
  • 1/2 cup heavy whipping cream (cold)
  • 8 ounces cream cheese (room temperature)
  • 1/2 cup powdered sugar
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 1/2 tsp pumpkin pie spice

Instructions

  1. Prepare 8 baking cups or mini springform pans.
  2. Make the crust by mixing graham cracker crumbs, sugar, cinnamon, and melted butter; press into the bottom of each cup and chill.
  3. Whip the cold heavy cream until stiff peaks form.
  4. In another bowl, beat cream cheese and powdered sugar until smooth; mix in pumpkin puree, vanilla extract, and pumpkin pie spice.
  5. Gently fold whipped cream into the cheesecake mixture until fully combined.
  6. Scoop the filling over each crust and smooth the tops; refrigerate for 3-4 hours or overnight to set.
  7. Garnish before serving as desired.

Nutrition

Find it online: https://cozyflavorpan.com/no-bake-pumpkin-mini-cheesecakes/