MINI NO-BAKE PUMPKIN CHEESECAKES

Mini No Bake Pumpkin Cheesecakes are the perfect fall dessert! Made with a simple granola bar crust and a delicious pumpkin filling made with only 5 ingredients.

Prep Time15

Cook Time0

Chill3

Total Time3 15

Course: No-Bake Dessert

Cuisine: American

Keyword: Mini No Bake Pumpkin Cheesecakes

Servings: servings

Calories: 212kcal

Author: Jessica & Nellie

Ingredients

Crust

6 Nature Valley Oats & Honey Granola Bars
2 Tbsp melted butter

Filling

8 oz cream cheese softened
1 cup canned pumpkin
½ cup sugar
½ tsp pumpkin pie spice
8 oz whipped topping (Cool Whip)

Instructions

Crust

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.

Filling

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!

Nutrition