Mini No Bake Pumpkin Cheesecakes

Mini No Bake Pumpkin Cheesecakes are ideal for anyone seeking a quick and easy fall dessert. With a simple granola bar crust and a creamy pumpkin filling made with five ingredients, these mini cheesecake cups combine convenience with seasonal flavor!

Prep Time15

Cook Time0

Chill3

Total Time3 15

Course: Dessert, No-Bake Dessert, treats

Cuisine: American

Keyword: Mini No Bake Pumpkin Cheesecakes

Servings: servings

Calories: 180kcal

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 puree pumpkin
½ cup sugar
½ tsp pumpkin pie spice
8 oz whipped topping (Cool Whip)

Instructions

Make the 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.
Combine the melted butter and granola crumbs in a medium bowl, mix well until combined.
Line 12 regular-sized muffin cups with some paper baking cups and proceed to place about a tablespoon of the crumb mixture into the bottom of each 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 until well combined. Spoon the whipped mixture into each of the muffin cups, dividing it evenly between them all.
Chill: Refrigerate the mini cheesecakes for at least 2-3 hours before serving.
Before serving, garnish each cheesecake with a dallop of whipped cream and a sprinkle of ground cinnamon. Serve and enjoy!

Notes

Store leftover mini cheesecakes in the fridge and they should last up to 3-5 days. I recommend enjoying them sooner rather than later because that's when the textures and flavors are perfect.

Nutrition