Mini No-bake Pumpkin Cheesecakes
| 1 min read
Serving Amount
Ingredients
1 cup reduced-fat cinnamon graham crackers, crumbled (about 1 sleeve)
4 tbsp butter, melted
A pinch of salt
12 ounce low-fat cream cheese
1 cup canned 100% pumpkin puree
2 tsp vanilla extract
3⁄4 cup powdered sugar
1 tsp ground pumpkin pie spice
1 tsp ground cinnamon
1 cup heavy whipping cream, plus more for topping (1/4 cup if desired)
Instructions
Step 1
Combine all ingredients and distribute in shot glasses and let cool and set.
Step 2
In a large bowl, let cream cheese sit at room temperature for 20 minutes, then whip cream cheese with all ingredients except heavy whipping cream.
Step 3
Whip the heavy whipping cream in a separate bowl.
Step 4
Gently fold in the whipped cream with the pumpkin cheesecake mixture. Do not overmix.
Step 5
Top crust with batter.
Step 6
Top with whipped cream and ground pumpkin pie spice or cinnamon.
Step 7
Freeze and serve after defrosting for 10 minutes, until lightly softened. It can also be served refrigerated and sets after about 1.5 hours
