Tuesday 14 October 2014

No-Bake Mini Pumpkin Cheesecakes

This is a quick and super-easy recipe to make, and the creamy, spicy filling will satisfy any pumpkin cravings you might have. Thank you A Family Feast


Photo: No-Bake Mini Pumpkin Cheesecakes from A Family Feast 

RECIPE: http://bit.ly/1qLxfoP
PIN IT: http://bit.ly/1qLxdgK

1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
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 
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired

  • 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.
  • Beat the cream cheese until light and creamy.
  • Add the pumpkin, pumpkin pie spice, and pudding mix 
  • Beat until completely mixed, ensuring that all ingredients are well combined.
  • Add the sweetened condensed milk and mix again until well combined.
  • 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 
  • Refrigerate until ready to serve.
  • Garnish with additional whipped topping if desired.

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