These Mini Pumpkin Cheesecakes are not only adorable, but delicious too! Petite, creamy pumpkin spice cheesecakes with a graham cracker crust and sweetened whipped cream for a perfectly portioned treat!
Celebrated my birthday last week… and my birthday is in January, y’all. I still remember what I was wearing at my birthday dinner AND what I ate and I never remember meals. The last time I had steak, Clinton was probably still in office.
. Every year I read the latest November issues of my favorite cooking magazines featuring glorious spreads of unique Thanksgiving-inspired sides or exotic turkeys and I dream of something a little different. But my family is not as adventurous as I am and therefore would straight up flip the damn dinner table like a
Mini Pumpkin Cheesecake Bites
If I showed up with haricot verts instead of canned green beans. In fact, if forced to even utter the term “haricot verts” they would probably call it “hairy-cot vertz” which is about as appetizing as a hairy cot.
To have apple AND pumpkin pie (apple for everyone, pumpkin for the very few who demand it), but I’ll usually whip up something else. (Another thing – we Parkers are a rare breed. If it weren’t for my extended family, we would probably never eat pumpkin pie again. No one in my immediate family is a big fan, including myself, which is why it is my life’s mission to make us something pumpkin-y we can enjoy).
So since I am trying to make a new dessert for Thanksgiving dinner, I figured these Mini Pumpkin Cheesecakes would fare well! While I dislike pumpkin pie itself (I know, bad food blogger!), I do enjoy other pumpkin desserts and these petite cheesecakes are no exception! They’re just the right amount of pumpkin-y for me – not overwhelmingly squash-y, but still spicy and sweet. The combination of the creamy cheesecake and the buttery graham cracker crust is totally irresistible! And like any self-respecting pumpkin dessert, it has GOT to have homemade whipped cream on top!
Mini Pumpkin Cheesecakes Recipe
To really drive home that amazing spice flavor, I like to add a sprinkling of pumpkin pie spice on top. Not only does it look pretty, it adds a little extra zing of flavor!
Not only are these little cheesecakes SOOOO CUTE, they’re great portion control and easier to make than an entire cheesecake, IMO! No one has time for water baths – I barely have time to bathe much less draw my dessert a bath. Mini cheesecakes solve that problem!
These Easy Mini Pumpkin Cheesecakes are not only adorable, but delicious too! Creamy, cool, soft and perfectly spiced with real pumpkin puree and pumpkin spices!These mini, no-bake pumpkin cheesecakes are the perfect fall dessert in bite-size form. They're quick and easy to make, with a crunchy ginger cookie crust (that can be made gluten-free) and creamy, mousse-like filling. The cozy flavors of pumpkin spice and molasses will have you craving these all through autumn and into the holidays!
Pumpkin Cheesecake Bites (no Bake)
Allow me to introduce you to the ultimate fall dessert - simple, cozy, and perfect for any occasion. It's three layers of sugar and (pumpkin) spice perfection: a rich molasses-laced cookie crust, an airy pumpkin cheesecake filling, and fluffy whipped cream on top.
If you're here for the recipes that only require a single grocery store trip, this one's for you. All the ingredients you'll need for these mini pumpkin cheesecakes are available at Sprouts!
Step one - Make the crust: Whisk together the cookie crumbs and brown sugar in a small mixing bowl. Stir the molasses into the melted butter, and then add that to the cookie crumbs. Mix everything together until the mixture is damp and crumbly, like wet sand.
Mini Pumpkin Cheesecakes With Pecan Praline Topping! (how To Make Ahead & Freeze)
Step two - Transfer to muffin liners: Line a standard 12-cup muffin tin with paper liners. Scoop about 4 ½ - 5 (loosely-packed) teaspoons of the crust mixture into each liner, pressing it down into a flat, compact layer. I've found that a cocktail muddler works particularly well for this! Move the pan to your refrigerator so the crust can chill while prepping the filling.
This eggless, no-bake pumpkin cheesecake filling could not be easier to make! It's also incredibly luxurious - creamy, airy, and mousse-like, with a subtle cheesecake tang and cozy pumpkin spice flavor.
Step one - Whip the cream: Using a bowl and handheld electric mixer, or a stand mixer, beat the (cold) heavy cream on medium-high speed, until stiff enough to hold its shape. Chill in the refrigerator while you proceed with the next step.
Easy Mini Pumpkin Cheesecakes
Step two - Beat together the remaining filling ingredients: Using a clean bowl/mixer, beat the softened cream cheese until smooth and creamy. Add the pumpkin purée, brown sugar, powdered sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Beat them together on medium speed until the mixture is smooth.
Step three - Fold in the cream: Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture, continuing just until the two are evenly incorporated, with no streaks remaining.
When a recipe instructs you to fold two separate components together, the idea is to use a folding motion with your spatula to gently incorporate one component into the other. In the case of this recipe, folding the whipped cream into your filling will ensure that you don't knock the air out of it.
Pumpkin Cheesecake Bites
Step four - Layer into muffin liners. Pipe or spoon the filling over the crust in each muffin liner, making sure it fills the liner completely with no gaps. Use a small offset spatula to smooth out the top surface of each cupcake. Transfer them to the refrigerator to set for at least three hours before garnishing and serving.
Carefully remove the cheesecake cups from the muffin pan (an offset spatula can help you pry them out if needed!) and peel off the paper liners before serving.
Top each one with a dollop of whipped cream, a coconut roll garnish, and a dusting of cinnamon/pumpkin pie spice if you're feelin' fancy. OR, you could really kick things up a notch and add a caramel sauce drizzle!
Pumpkin Cheesecake With Graham Cracker Crust
There's a few ways you might want to add your own little twist to this no-bake pumpkin cheesecake recipe. Let's talk about 'em:
Absolutely! Since the filling is no-bake, it actually needs time to set in the fridge, which makes this the perfect make-ahead dessert! The only thing I'd recommend doing somewhat last-minute (or at least the day you plan to serve) is add the garnish.
Yes - these absolutely freeze well! I recommend freezing them in an airtight, freezer-safe container, or placing them on a baking tray to freeze until firm, and then transferring to a zip-top freezer-safe bag. De-frost completely before garnishing, or enjoy one semi-frozen!
Easy No Bake Mini Pumpkin Cheesecake
Yes! Since these are made into individually-portioned muffin cups, you can easily halve this recipe to make the perfect small-batch dessert, or double it to feed a crowd!
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These mini, no-bake pumpkin cheesecakes are the perfect fall dessert in bite-size form. They're quick and easy to make, with a crunchy ginger cookie crust and creamy, mousse-like filling. They can even be made gluten-free, so they're great for entertaining gluten-free guests during the holidays!
Mini Pumpkin Pecan No Bake Cheesecakes
Mini cheesecakes are best stored un-garnished in an airtight container in the refrigerator, and will keep well for 3-5 days. They can also be kept in the freezer for 1-2 months. Freeze on a baking tray until firm, and then transfer to a freezer-safe zip-top bag to store. Or, store directly in a freezer-safe container. These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. These are the perfect mini dessert for fall!
Fall is just around the corner and I’ve been patientlywaiting to break out the pumpkin and start sharing some pumpkin recipes with you. I’ve actually been working ahead on recipes and I have some delicious treats lined up for this fall. I thought it would only be appropriate to start with these adorable Mini Pumpkin Cheesecakes.
I love mini desserts because they’re perfect for potlucks, family gatherings, and the perfect size to pick up and enjoy. I especially love mini cheesecakes because you can make them the night before, pop them in the refrigerator overnight, and dessert is ready to go the next day.
Easy Mini Pumpkin Cheesecake Recipe For Fall
For the bottom of these mini cheesecakes, I went with a gingersnap crust. I think the spices in gingersnap cookies pairs beautifully with pumpkin cheesecake. If you’re not a fan of gingersnaps or want to try something else, you can use the graham cracker crust in this recipe.
As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin puree, and an egg. When
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