No Bake Pumpkin Mini CheesecakesDescriptionThese mini no-bake pumpkin cheesecakes are a delightful, creamy dessert perfect for fall. With a spiced cookie crust and a rich pumpkin cheesecake filling, they’re easy to make, requiring no oven time. Ideal for parties or a cozy evening treat!
No Bake Pumpkin Mini Cheesecakes
No Bake Pumpkin Mini CheesecakesDescriptionThese mini no-bake pumpkin cheesecakes are a delightful, creamy dessert perfect for fall. With a spiced cookie crust and a rich pumpkin cheesecake filling, they’re easy to make, requiring no oven time. Ideal for parties or a cozy evening treat!
Ingredients
- For the Crust:
- For the Filling:
Instructions
- Prepare the crust:Mix the crumbs and brown sugar in a bowl.Stir in melted butter until the mixture resembles wet sand.Press about 1-2 tablespoons of the mixture into lined muffin cups, creating a compact layer. Chill in the fridge while preparing the filling.
- Mix the crumbs and brown sugar in a bowl.
- Stir in melted butter until the mixture resembles wet sand.
- Press about 1-2 tablespoons of the mixture into lined muffin cups, creating a compact layer. Chill in the fridge while preparing the filling.
- Make the filling:Beat softened cream cheese until smooth. Add pumpkin purée, brown sugar, powdered sugar, vanilla, spices, and salt, mixing until well combined.Gently fold in whipped cream to maintain a light, airy texture.
- Beat softened cream cheese until smooth. Add pumpkin purée, brown sugar, powdered sugar, vanilla, spices, and salt, mixing until well combined.
- Gently fold in whipped cream to maintain a light, airy texture.
- Assemble:Spoon or pipe the filling onto the prepared crusts. Smooth the tops with a spatula.Chill in the refrigerator for at least 3 hours or until set.
- Spoon or pipe the filling onto the prepared crusts. Smooth the tops with a spatula.
- Chill in the refrigerator for at least 3 hours or until set.
- Serve:Top with whipped cream, crushed cookies, or a drizzle of caramel as desired.
- Top with whipped cream, crushed cookies, or a drizzle of caramel as desired.
Notes
For a gluten-free option, use gluten-free cookies for the crust.
Can be stored in the fridge for up to 5 days or frozen for up to 2 months.
