Mini No-Bake Pumpkin Cheesecakes

photo by Mary Jenny
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
24 cheesecakes
- Serves:
- 24
ingredients
- 3⁄4 cup graham cracker crumbs
- 2 tablespoons melted butter
- 4 ounces cream cheese, at room temperature
- 1⁄4 cup granulated sugar
- 1⁄4 cup pure pumpkin puree
- 1⁄4 teaspoon pumpkin pie spice
- 1⁄2 cup whipping cream
- mini chocolate chip (optional)
directions
- Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
- Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
- Chill until firm, about 3 hours. Serve chilled.
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RECIPE SUBMITTED BY
Mary Jenny
Canada