Ingredients
- • 3/4 cup graham cracker crumbs
- • 2 tbsp melted butter
- • 4 oz cream cheese, at room temperature
- • 1/4 cup granulated sugar
- • 1/4 cup pure pumpkin purée
- • 1/4 tsp pumpkin pie spice
- • 1/2 cup whipping cream
- • Mini chocolate chips (optional)
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Mini no-bake pumpkin cheesecakes
Servings: 24
Directions
- 1. 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.
- 2. 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.
- 3. Chill until firm, about 3 hours. Serve chilled.
- Find more Thanksgiving recipe ideas at .
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