Mini No Bake Pumpkin Cheesecakes Recipe
Introduction
These Mini No Bake Pumpkin Cheesecakes are a delightful and easy-to-make dessert perfect for fall gatherings or any time you crave a creamy pumpkin treat. With a crunchy granola crust and smooth pumpkin filling, they come together quickly without turning on the oven.
Ingredients
- 6 Nature Valley Oats & Honey Granola Bars
- 2 tablespoons melted butter
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- ½ cup sugar
- ½ teaspoon pumpkin pie spice
- 8 oz whipped topping (such as Cool Whip)
Instructions
- Step 1: Crush the granola bars into fine crumbs using a plastic bag and meat mallet, blender, or food processor.
- Step 2: In a medium bowl, combine the melted butter with the granola crumbs and mix well until evenly combined.
- Step 3: Line 12 regular muffin cups with paper baking cups. Place about one tablespoon of the crumb mixture into the bottom of each cup and press down firmly to form the crust.
- Step 4: In a large bowl, beat the softened cream cheese, pumpkin puree, sugar, and pumpkin pie spice on medium speed until smooth and well blended.
- Step 5: Gently fold the whipped topping into the pumpkin mixture until fully combined.
- Step 6: Spoon the filling evenly into each crust-lined muffin cup.
- Step 7: Refrigerate the mini cheesecakes for at least 2-3 hours to set.
- Step 8: Before serving, garnish each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon if desired. Enjoy!
Tips & Variations
- For extra crunch, add chopped pecans or walnuts to the granola crust mixture.
- If you prefer a less sweet filling, reduce the sugar by a quarter cup.
- Use flavored whipped toppings like vanilla or maple for a unique twist.
- Try adding a teaspoon of espresso powder to the filling for a subtle mocha flavor.
Storage
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can be enjoyed chilled or left at room temperature for 10-15 minutes before serving. Avoid freezing as the texture may change upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecakes ahead of time?
Yes, these mini cheesecakes can be made a day or two in advance. Just keep them refrigerated until ready to serve for the best texture and flavor.
Can I substitute the granola bars for a different crust?
Absolutely! Graham cracker crumbs or crushed gingersnap cookies work well as alternatives for the crust, giving a different but delicious flavor.
PrintMini No Bake Pumpkin Cheesecakes Recipe
These Mini No Bake Pumpkin Cheesecakes are the perfect autumn dessert, combining the rich flavors of pumpkin and cream cheese with a crunchy granola crust. Easy to prepare without any baking, these individual cheesecakes are creamy, flavorful, and ideal for gatherings or a festive treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 6 Nature Valley Oats & Honey Granola Bars
- 2 TBSP melted butter
Filling
- 8 oz cream cheese, softened
- 1 cup canned puree pumpkin
- ½ cup sugar
- ½ tsp pumpkin pie spice
- 8 oz whipped topping (Cool Whip)
Garnish
- Whipped cream (optional, for garnish)
- Ground cinnamon (optional, for garnish)
Instructions
- Make the crust: Crush the granola bars into fine crumbs using a plastic bag and meat mallet, or alternatively a blender or food processor. Combine the crumbs with melted butter in a medium bowl and mix well.
- Form crusts: Line 12 regular-sized muffin cups with paper baking cups. Place about a tablespoon of the crumb mixture into the bottom of each cup and press down firmly to form an even crust layer.
- Prepare filling: In a large bowl, beat the softened cream cheese, canned pumpkin puree, sugar, and pumpkin pie spice together on medium speed using an electric mixer until thoroughly blended and smooth.
- Fold in whipped topping: Gently fold in the whipped topping (Cool Whip) into the pumpkin mixture, stirring until well combined without deflating the whipped topping.
- Fill cups: Spoon the pumpkin cream cheese filling evenly into each prepared muffin cup over the crust layer.
- Chill: Refrigerate the filled mini cheesecakes for at least 2 to 3 hours to set and develop flavors.
- Garnish and serve: Before serving, optionally top each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon. Serve chilled and enjoy your festive mini pumpkin cheesecakes!
Notes
- Ensure the cream cheese is softened at room temperature for easier mixing and a smooth filling.
- Pressing the crust firmly helps it hold shape when served.
- You can substitute the whipped topping with freshly whipped cream if preferred.
- These cheesecakes keep well in the refrigerator for up to 3 days.
- For a gluten-free version, choose gluten-free granola bars.
Keywords: mini no bake pumpkin cheesecakes, pumpkin dessert, no bake cheesecake, fall dessert, granola crust, easy pumpkin recipe
