Mini No-Bake Pumpkin Cheesecakes Recipe
Introduction
These mini no-bake pumpkin cheesecakes are a delightful autumn treat that’s easy to make and perfect for any occasion. Creamy pumpkin filling sits atop a crunchy granola crust, creating a perfect balance of flavors and textures.
Ingredients
- 6 Nature Valley Oats & Honey Granola Bars
- 2 tablespoons melted butter
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- ½ cup sugar
- ½ teaspoon pumpkin pie spice
- 8 oz whipped topping (such as Cool Whip)
Instructions
- Step 1: Crush the granola bars into fine crumbs using a plastic bag and meat mallet, or blend in a food processor.
- Step 2: Mix the melted butter with the granola crumbs in a medium bowl until well combined.
- Step 3: Line 12 regular-sized muffin cups with paper baking cups. Press about a tablespoon of the crumb mixture into the bottom of each cup to form the crust.
- Step 4: In a large bowl, beat the softened cream cheese, pumpkin puree, sugar, and pumpkin pie spice with an electric mixer on medium speed until smooth and well blended.
- Step 5: Gently fold in the whipped topping until fully incorporated.
- Step 6: Spoon the filling evenly into the prepared muffin cups over the crust.
- Step 7: Refrigerate the mini cheesecakes for at least 2 to 3 hours to set.
- Step 8: Before serving, garnish each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon. Enjoy!
Tips & Variations
- For a spicier twist, add a pinch of ground cloves or nutmeg to the filling.
- Substitute the granola crust with crushed ginger snap cookies for extra warmth and crunch.
- Use homemade whipped cream instead of store-bought for a fresher flavor.
- If you prefer a less sweet dessert, reduce the sugar in the filling by a quarter cup.
Storage
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled but can be left at room temperature for about 30 minutes before serving for a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecakes ahead of time?
Yes, these mini cheesecakes can be made a day in advance and kept refrigerated until serving, making them perfect for parties or gatherings.
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used if cooked and pureed until smooth, but canned pumpkin puree is recommended for consistent texture and flavor.
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Mini No-Bake Pumpkin Cheesecakes Recipe
- Total Time: 2 hours 15 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
These Mini No Bake Pumpkin Cheesecakes are a delightful, easy-to-make dessert combining a crunchy granola crust with a creamy pumpkin-flavored filling. Perfect for autumn or any time you crave a seasonal treat, they require no baking and can be quickly prepared and chilled to perfection.
Ingredients
Crust
- 6 Nature Valley Oats & Honey Granola Bars
- 2 TBSP melted butter
Filling
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- ½ cup sugar
- ½ tsp pumpkin pie spice
- 8 oz whipped topping (Cool Whip)
Garnish
- Whipped cream (optional)
- Ground cinnamon (optional)
Instructions
- Make the crust: Crush the granola bars until fine crumbs form using a plastic bag and meat mallet or a food processor. Combine the melted butter and granola crumbs in a medium bowl and mix until well combined. Line 12 regular-sized muffin cups with paper baking liners and press about a tablespoon of the crumb mixture into the bottom of each cup to form the crust.
- Prepare the filling: In a large bowl, beat the softened cream cheese, canned pumpkin puree, sugar, and pumpkin pie spice with an electric mixer on medium speed until smooth and well blended. Gently fold in the whipped topping until fully combined.
- Assemble the cheesecakes: Spoon the pumpkin cream cheese mixture evenly into each muffin cup over the crust.
- Chill: Refrigerate the mini cheesecakes for at least 2 to 3 hours to set and develop flavor.
- Serve: Before serving, optionally garnish each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon. Enjoy your mini pumpkin cheesecakes!
Notes
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days.
- Ensure the cream cheese is softened for easier mixing and a smoother filling.
- For a spicier flavor, add an extra ¼ teaspoon of pumpkin pie spice if desired.
- You can swap the whipped topping with homemade whipped cream for a fresher taste.
- Use paper baking liners to easily remove the cheesecakes from the muffin tin.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: mini pumpkin cheesecakes, no bake pumpkin dessert, pumpkin cheesecake bites, fall desserts, easy pumpkin recipes, no bake cheesecakes
