MINI NO-BAKE PUMPKIN CHEESECAKES

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.

INGREDIENTS

– whipping cream – cream cheese – pumpkin purée  – sugar – vanilla extract – cinnamon

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

The cozy flavors of pumpkin spice and molasses will have you craving these all through autumn and into the holidays!

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 the mixture to the cookie crumbs.

1

Transfer to muffin liners: Line a standard 12-cup muffin tin with paper liners. Scoop about 4 ½ -5 teaspoons of the crust mixture into each liner, pressing it down into a flat, compact layer.

2

Whip the cream: Using a bowl and handheld electric mixer, or a stand mixer, beat the heavy cream on medium-high speed just until stiff. Chill in the refrigerator while you proceed with the next step.

3

Beat together the remaining filling ingredients: Using a clean bowl/mixer, beat the softened cream cheese until smooth and creamy.

4

Swipe up for full recipe!