Description
Creamy, bite-sized pumpkin cheesecakes with a buttery graham cracker crust. No oven required, making them a stress-free autumn treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted unsalted butter
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 cup heavy whipping cream
Instructions
- Mix graham cracker crumbs and melted butter; press into mini liners.
- Beat softened cream cheese until smooth.
- Mix in pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice.
- Whip heavy cream to stiff peaks and fold into the pumpkin mixture.
- Pipe the filling into the crust-lined molds.
- Refrigerate for at least 6 hours or overnight.
- Remove from liners and top with whipped cream before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American