I recently came across a cheesecake recipe that used Nature Valley Granola Bars for the crust and was excited to try making this crust with my favorite no-bake Pumpkin Cheesecake recipe. The results were fabulous!
MINI NO-BAKE PUMPKIN CHEESECAKES WITH GRANOLA CRUST
6 Nature Valley Oats & Honey Granola Bars
2 Tbsp melted butter
8 oz cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp pumpkin pie spice
8 oz whipped topping
Crush the granola bars until fine crumbs form. I used a plastic bag and a meat mallet, but you could also use a blender or food processor. Mix the melted butter and granola crumbs until well combined. Line 12 regular sized muffin cups with baking cups with baking cups. Place a tablespoon of the crumb mixture into each muffin cup and press down to form the crust.
In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with an electric mixer on medium speed until well blended. Gently fold in the whipped topping. Spoon the mixture into each of the baking cups and refrigerate for at least 2-3 hours before serving. Right before serving, I sprinkled a little bit of cinnamon on top and added some whipped cream as well. Enjoy!
*We received compensation for creating a recipe using one of our favorite stock-up sale items. All opinions are our own.