No-Bake Mini Pumpkin Cheesecakes

All year long, I expect to pumpkin season – and pumpkin formulas – and this No-Bake mini Pumpkin Cheesecakes recipe is one amongst the terribly best!

How to build no-bake pumpkin cheesecake

Our No-Bake mini Pumpkin Cheesecakes ar fast and super-easy formula to create, and therefore the creamy, sweet and spicy filling can satisfy any pumpkin cravings you may have. a combination of pumpkin puree, cheese, whipped topping (you will use Cool Whip or real whipped cream), cheesecake pudding combine, and spices ar combined into a luscious mousse, then spooned over buttery cracker crumbs.

No-Bake Mini Pumpkin Cheesecakes

We build these no-bake mini pumpkin cheesecakes for near to each Fall party we tend to attend, and that we receive rave reviews each single time. everybody loves this recipe! (I suppose you'll too!)

We get asked plenty of questions on those cute very little serving glasses within the photos on top of.  Those are literally tiny glass consecrated  candle holders and these ar terribly like what we tend to used. you'll serve them in clear glass consecrated  candle holders like this too. Or, if you're taking these mini desserts to a different home, tiny plastic cups like this or maybe this ar another nice choice. Then adorn with a small indefinite amount of topping on high, and a cinnamon stick for garnish.

INGREDIENTS:

For the crust:

• 1 sleeve graham crackers (about 9 crackers)
• ½ stick (4 tablespoons) butter, melted
• 2 tablespoons sugar
• 2 tablespoons brown sugar

For the filling:

• 1 8-ounce package cream cheese, softened to room temperature
• 1 15-ounce can pumpkin puree
• 3 teaspoons pumpkin pie spice
• 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
• 1 14-ounce can sweetened condensed milk
• 1 12-ounce container frozen whipped topping, plus extra for garnish if desired (If you prefer, you can use 4 to 5 cups of real whipped cream)

INSTRUCTIONS:

1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
4. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
5. Add the sweetened condensed milk and mix again until well combined.
6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
9. Garnish with additional whipped topping if desired.

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