Mini No Bake Pumpkin Cheesecakes Food

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NO-BAKE PUMPKIN CHEESECAKE



No-Bake Pumpkin Cheesecake image

Provided by Katie Lee Biegel

Categories     dessert

Time 6h20m

Yield 8 to 10 servings

Number Of Ingredients 15

Nonstick cooking spray
1 cup crushed gingersnap cookies
1/4 cup melted unsalted butter
1/4 teaspoon kosher salt
Two 8-ounce packages cream cheese
One 15-ounce can pure pumpkin puree
1 cup powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
One 9-ounce tub coconut whipped topping (regular can be substituted)
1/4 cup unsweetened coconut flakes
Spray a 9-inch springform pan with cooking spray.

Steps:

  • For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
  • For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
  • In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

JELL-O® NO-BAKE MINI PUMPKIN CHEESECAKES



JELL-O® No-Bake Mini Pumpkin Cheesecakes image

Celebrate the fall season with JELL-O® No-Bake Mini Pumpkin Cheesecakes! This mini pumpkin cheesecake recipe is easy to make with only four ingredients.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 12 servings, 1 mini cheesecake each

Number Of Ingredients 4

1 pkg. (9.2 oz.) JELL-O No Bake Pumpkin Style Pie Dessert
5 Tbsp. margarine or butter, melted
2 Tbsp. sugar
2-1/2 cups cold milk

Steps:

  • Mix Crust Mix, margarine and sugar until well blended; press onto bottoms of 12 paper-lined muffin cups.
  • Beat milk and Filling Mix with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 15 g, Protein 2 g

MINI PUMPKIN CHEESECAKES (NO BAKE)



Mini Pumpkin Cheesecakes (No Bake) image

This is a no-bake recipe I created from several other recipes online as well as some imagination! Great for around the holidays, and for taking to parties and get-togethers! The cheesecakes have a nice pumpkin flavor, and they are airy and rich! This recipe is a work in progress, so any tips are appreciated!

Provided by MustangFilly77

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h35m

Yield 48

Number Of Ingredients 10

12 digestive biscuits (such as McVitie's®), crushed
5 teaspoons unsalted butter, melted
1 (8 ounce) container mascarpone cheese
½ (15 ounce) can pumpkin puree, stirred smooth
½ (14 ounce) can sweetened condensed milk
⅓ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
24 whole pecans

Steps:

  • Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.
  • Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.
  • Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.
  • Chill cheesecakes in the refrigerator for 2 hours.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.8 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2 g, Sodium 39.1 mg, Sugar 4.3 g

MINI NO-BAKE PUMPKIN CHEESECAKES



Mini No-Bake Pumpkin Cheesecakes image

Take the bite-sized dessert trend to the next level this Thanksgiving with a mini pumpkin cheesecake. This no-bake treat is perfect for getting the kids involved, and the budget-friendly ingredients can be found at your local Walmart.

Provided by Mary Jenny

Categories     Cheesecake

Time 10m

Yield 24 cheesecakes, 24 serving(s)

Number Of Ingredients 8

3/4 cup graham cracker crumbs
2 tablespoons melted butter
4 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1/4 cup pure pumpkin puree
1/4 teaspoon pumpkin pie spice
1/2 cup whipping cream
mini chocolate chip (optional)

Steps:

  • 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.
  • 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.
  • Chill until firm, about 3 hours. Serve chilled.

Nutrition Facts : Calories 61.3, Fat 4.7, SaturatedFat 2.7, Cholesterol 14.5, Sodium 38.1, Carbohydrate 4.5, Fiber 0.1, Sugar 3.1, Protein 0.6

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