Description
Delicious and adorable no bake mini cheesecakes infused with the cozy flavors of pumpkin and spices, perfect for fall gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pure pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup whipped cream
- Graham cracker crumbs (for crust)
- Mini cupcake liners
Instructions
- Beat the softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until combined.
- Fold in the whipped cream gently until the mixture is light and fluffy.
- Place mini cupcake liners in a mini muffin tin and add a layer of graham cracker crumbs at the bottom.
- Spoon the pumpkin cheesecake mixture into the liners, filling them about 3/4 full.
- Refrigerate for at least 120 minutes or until set.
- Serve chilled and enjoy!
Notes
Customize with toppings such as caramel, whipped cream, or seasonal decorations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg