This effortless pie recipe uses just a few simple ingredients to create a no bake mini pumpkin cheesecake recipe that everyone will love. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EffortlessPies#CollectiveBias
I don’t know about your house, but in our house, when Halloween comes a’knocking, so does the influx of sweet treats. It seems that every weekend is filled with fun things to do and places to go. Everywhere we turn, we’re being offered lots of tasty treats.
Even better? Most of these delicious treats are pumpkin-based. And when you’re as obsessed with all things pumpkin like we are, you get really, really excited about this. From October through November, we like to get our fill of as much pumpkin as we can. Pumpkin pie. Pumpkin muffins. Pumpkin smoothies. Need I go on? Like I said, I’m a sucker for all things pumpkin.
Anyways, I’ve been playing around in the kitchen, tweaking some of my favorite recipes for the holiday season. My family often says that they would much rather spend time with me at a party than to have me stuck in the kitchen all day. So I’ve been trying to focus on effortless pies that can be made in advance and served in a flash. Since we also love pumpkin, I’ve been trying to come up with some delicious pumpkin-themed recipes for us to enjoy.
This no bake mini pumpkin cheesecake recipe helps me whip up something fast and be mindful of those of us who prefer smaller serving sizes. This recipe is also a great dessert to bring to a holiday party. Instead of making one large cheesecake that needs to be sliced and served, these mini pumpkin cheesecakes easily allow guests to grab and go.
NO-BAKE MINI PUMPKIN CHEESECAKE RECIPE
Makes 6 mini cheesecakes.
- 1 package of Keebler® Ready Crust® Mini Graham Cracker Pie Crust (6 count)
- 1 bar (8 ounces) Neufchatel cream cheese, room temperature
- 6 tablespoons confectioners sugar
- 1 container (5.3 ounce) of Dannon® Greek Yogurt Oikos® Pumpkin Pie (I found them at Walmart!)
- 1 teaspoon pure vanilla extract
- pinch of salt
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cinnamon, plus more for garnish
- 1/2 cup heavy cream, whipped into soft peaks
- Reddi-wip® original, for garnish
Step 1: In a large bowl, using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners sugar, yogurt, vanilla, salt, cinnamon and nutmeg; beat until smooth.
Step 2: Whip 1/2 cup of heavy cream into soft peaks. With a rubber spatula, fold whipped cream into yogurt mixture. Spoon cream cheese filling into mini graham cracker pie crusts and smooth tops. Refrigerate until firm, at least 8 hours (or overnight).
Step 3: Wait until you are ready to serve dessert and then remove the mini cheesecakes from the fridge. Garnish with Reddi-wip® to make pretty white tops and gently sprinkle cinnamon on top. Serve immediately.
Be sure to check out more effortless pie recipes here. I’d love to hear about your favorite pumpkin recipe. Leave us a comment below.