No-Bake Mini Pumpkin Cheesecakes by monica Ramos - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

No-Bake Mini Pumpkin Cheesecakes

posted in Food & Drink > Recipes
05/11/2014
  • There are certain days during the summer when the last place anyone wants to be is in a hot kitchen.
    There are certain days during the summer when the last place anyone wants to be is in a hot kitchen.
  • 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

  • Instructions

    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.
    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.

  • In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
    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.
    Add the sweetened condensed milk and mix again until well combined.
    Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
    Allow the mixture to sit in the refrigerator for about an hour to firm up.

  • 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.
    Garnish with additional whipped topping if desired.

Comments

0
See all comments

Related Tips

206 Followers
Looks like you have an account already!
To manage/track your order and more, please input a password
Email:
See other sign in/up options
Create a Password
For better protection, please provide a password for your account.
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Login with email
Forgot Password?
Please enter your email
So we can send you the order confirmation & order related notifications.
See other login options
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back