Mini Pumpkin Cheesecakes No Bake Recipes

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MINI NO-BAKE PUMPKIN CHEESECAKES

Gingersnaps fit perfectly into the bottom of muffin cups so they make a great mini pie crust for these tiny treats. A little bit of gelatin helps the pumpkin-cream cheese filling set without making it hard or rubbery.

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 12 servings

Number Of Ingredients 10



Mini No-Bake Pumpkin Cheesecakes image

Steps:

  • Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
  • Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
  • Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
  • Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.

12 gingersnaps, plus crushed gingersnaps for topping
1 1/4-ounce packet unflavored gelatin
2 tablespoons warm water
12 ounces cream cheese, at room temperature
1 cup confectioners' sugar
2/3 cup pure pumpkin puree
2/3 cup heavy cream
1/2 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
Whipped cream, for topping

MINI NO-BAKE PUMPKIN CHEESECAKES

Take the bite-sized dessert trend to the next level this Thanksgiving with a mini pumpkin cheesecake. This no-bake treat is perfect for getting the kids involved, and the budget-friendly ingredients can be found at your local Walmart.

Provided by Mary Jenny

Categories     Cheesecake

Time 10m

Yield 24 cheesecakes, 24 serving(s)

Number Of Ingredients 8



Mini No-Bake Pumpkin Cheesecakes image

Steps:

  • Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
  • Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
  • Chill until firm, about 3 hours. Serve chilled.

Nutrition Facts : Calories 61.3, Fat 4.7, SaturatedFat 2.7, Cholesterol 14.5, Sodium 38.1, Carbohydrate 4.5, Fiber 0.1, Sugar 3.1, Protein 0.6

3/4 cup graham cracker crumbs
2 tablespoons melted butter
4 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1/4 cup pure pumpkin puree
1/4 teaspoon pumpkin pie spice
1/2 cup whipping cream
mini chocolate chip (optional)

MINI PUMPKIN CHEESECAKES (NO BAKE)

This is a no-bake recipe I created from several other recipes online as well as some imagination! Great for around the holidays, and for taking to parties and get-togethers! The cheesecakes have a nice pumpkin flavor, and they are airy and rich! This recipe is a work in progress, so any tips are appreciated!

Provided by MustangFilly77

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h35m

Yield 48

Number Of Ingredients 10



Mini Pumpkin Cheesecakes (No Bake) image

Steps:

  • Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.
  • Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.
  • Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.
  • Chill cheesecakes in the refrigerator for 2 hours.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.8 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2 g, Sodium 39.1 mg, Sugar 4.3 g

12 digestive biscuits (such as McVitie's®), crushed
5 teaspoons unsalted butter, melted
1 (8 ounce) container mascarpone cheese
½ (15 ounce) can pumpkin puree, stirred smooth
½ (14 ounce) can sweetened condensed milk
⅓ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
24 whole pecans

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