Vegetables are a must on a diet. I suggest carrot cake, zucchini bread & pumpkin pie.
Can you believe there is less than 5 days until Thanksgiving?
This year has FLOWN by and with the holiday season starting this week; I can only imagine how quickly the next few weeks will fly by.
The holidays are synonymous with endless dishes & desserts…I thought I would share one of my favorite light & airy desserts with you!
This is the perfect dessert for the holidays because it is simple to make, tastes delicious & requires no baking! So now let me introduce you to my No Bake Mini Pumpkin Cheesecake Pies!
How to make these simple No Bake Mini Pumpkin Cheesecake Pies:
To start, grab a large bowl and a hand mixer.
Add softened cream cheese to bowl & beat on medium speed until smooth.
Add 15oz pumpkin puree, 1/2 tsp pumpkin spice & 1 tsp ground cinnamon into your bowl.
Using your hand mixer, beat the ingredients on medium speed until everything is well combined.
Next, add softened whipped cream (I used Creamy Cool Whip). Fold your whipped cream into the pumpkin cheesecake mixture until combined.
Fold your whipped cream into the pumpkin cheesecake mixture until combined.
When your pumpkin cheesecake “batter” is ready, grab your mini graham cracker crusts & fill each crust with your batter.
Cooking Note: Your batter will create enough for 18-24 mini pumpkin cheesecake pies. If you are serving a smaller group, this recipe can easily be cut in half!
Once all pies are filled, place your mini pumpkin cheese cake pies into the refrigerator for 1-1 1/2 hours until firm.
When your mini pies are set, remove from fridge. Top each pumpkin cheese cake with whipped cream or homemade meringue, serve & enjoy!
Fun Fact: I whipped up a quick meringue & used my cookie piping tips to create different fun designs on the cheesecakes. After the meringue was placed, I torched the meringue to give it a fun toasty look & taste!
These No Bake Mini Pumpkin Cheesecakes will add the perfect touch to your holiday meal! They are light, don’t take up room in your oven on a busy cooking day & taste delicious! No matter how full you are on turkey day, you will find yourself making extra room for this sweet treat!
- 3 packs mini graham cracker crusts (18 total crusts)
- 15 oz pumpkin puree
- 8 oz cream cheese, softened
- 8 oz whipped cream, softened
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin spice
Grab a large bowl & a hand mixer. Add your softened cream cheese to the bowl and beat the cream cheese on a medium speed until it is smooth.
Next add pumpkin puree, ground cinnamon & pumpkin spice into the bowl. Again beat mixture together on medium speed with your mixer until everything is well combined.
Add in your softened whipped cream into the bowl. Using a big spoon & fold your whipped cream into the pumpkin cheesecake mixture.
When your cheesecake "batter" is ready, line up your graham cracker crusts in a baking sheet. Add equal amounts of pumpkin cheesecake mixture into each crust.
When all of your mini pumpkin cheesecake pies are filled, place the baking sheet into the fridge for 1-1 1/2 hours until firm.
When your pies are set, remove from the fridge. Top with homemade meringue, extra whipped cream or a homemade version, serve & enjoy!