Mini No-bake Pumpkin Cheesecakes

Shanthi Appelo
Shanthi Appelo

| 1 min read

Mini No-bake Pumpkin Cheesecakes
While this recipe uses a fair share of heavy whipping cream, it’s served in small containers to keep portion sizes in check. Compared to other cheesecakes, this recipe is less sweet, uses low-fat cream cheese and is packed with tons of fiber and antioxidants from the pumpkin puree.

Serving Amount
  • 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

  • 34 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)

  • 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

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