Is it too soon to share a pumpkin recipe? I hope you’re saying no…because these No-Bake Mini Pumpkin Cheesecakes are so good!
As food bloggers, we’re constantly looking at recipe trends and already (already!) Halloween-themed and pumpkin recipes seem to be out in full force! The holidays will be here before we know it – but as far as I’m concerned – bring it on!
We brought these no-bake mini pumpkin cheesecakes to a barbeque at a friend’s house last weekend, and we received such rave reviews – we couldn’t wait to share the recipe! We brought them in individual 9-ounce plastic glasses, but any small serving glasses you might have on hand will work. Enjoy!
No-Bake Mini Pumpkin Cheesecakes
No-Bake Mini Pumpkin Cheesecakes - A Family Feast
Prep Time: 1 hour 30 mins
Total Time: 1 hour 30 mins
Yield: 10 servings (using a 9-ounce clear plastic cup for serving)
Ingredients :
For the crust
- 1 sleeve graham crackers (about 9 crackers)
- ½ stick (4 tablespoons) butter, melted
- 2 tablespoons sugar
- 2 tablespoons brown sugar
For the filling
- 1 8-ounce package cream cheese, softened to room temperature
- 1 15-ounce can pumpkin puree
- 3 teaspoons pumpkin pie spice
- 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce container frozen whipped topping, plus extra for garnish if desired
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