Description
Delicious no bake mini pumpkin cheesecakes perfect for fall.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1 cup whipped cream
- 12 mini graham cracker crusts
Instructions
- In a bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice. Mix until combined.
- Fold in the whipped cream gently.
- Spoon the mixture into the mini graham cracker crusts.
- Refrigerate for at least 4 hours.
- Serve chilled and enjoy.
Notes
- Use canned pumpkin puree for convenience.
- Top with additional whipped cream if desired.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: no bake mini pumpkin cheesecakes