No Bake Pumpkin Mini Cheesecakes
Ingredients
- 1 cup graham crackers crumbs
7-8 whole crackers
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 5 tbsp unsalted butter
melted
- 1/2 cup heavy whipping cream
cold
- 8 ounces cream cheese
room temperature
- 1/2 cup powdered sugar
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 2 1/2 tsp pumpkin pie spice
Directions
- 1
Prepare 8 baking cups or panettone baking cups (I used 2 3/8 x 2 Inch ) or mini springform pan.
- 2
In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Stir until well combined.
- 3
Press evenly in the paper cups with shot glass, to make firm layer. Chill in the fridge whilst you do the rest!
- 4
In a medium bowl, with an electric mixer, beat the heavy whipping cream to stiff peaks.
- 5
In a large bowl, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy.
- 6
Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated. Using a rubber spatula, fold in the whipped cream until well blended and no streaks remain.
- 7
Scoop the pumpkin cheesecake filling over the graham cracker crusts and smooth out the tops. Refrigerate for at least 3-4 hours or overnight.
- 8
Garnish with additional whipped cream, salted caramel sauce, Graham cracker crumbs and/or chopped pecans before serving.
No Bake Pumpkin Mini Cheesecakes
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