Mini Pumpkin Cheesecakes No Bake Recipes

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MINI NO-BAKE PUMPKIN CHEESECAKES



Mini No-Bake Pumpkin Cheesecakes image

Gingersnaps fit perfectly into the bottom of muffin cups so they make a great mini pie crust for these tiny treats. A little bit of gelatin helps the pumpkin-cream cheese filling set without making it hard or rubbery.

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 12 servings

Number Of Ingredients 10

12 gingersnaps, plus crushed gingersnaps for topping
1 1/4-ounce packet unflavored gelatin
2 tablespoons warm water
12 ounces cream cheese, at room temperature
1 cup confectioners' sugar
2/3 cup pure pumpkin puree
2/3 cup heavy cream
1/2 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
Whipped cream, for topping

Steps:

  • Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
  • Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
  • Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
  • Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.

MINI NO-BAKE PUMPKIN CHEESECAKES



Mini No-Bake Pumpkin Cheesecakes image

Take the bite-sized dessert trend to the next level this Thanksgiving with a mini pumpkin cheesecake. This no-bake treat is perfect for getting the kids involved, and the budget-friendly ingredients can be found at your local Walmart.

Provided by Mary Jenny

Categories     Cheesecake

Time 10m

Yield 24 cheesecakes, 24 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 61.3, Fat 4.7, SaturatedFat 2.7, Cholesterol 14.5, Sodium 38.1, Carbohydrate 4.5, Fiber 0.1, Sugar 3.1, Protein 0.6

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