Description
Mini No Bake Pumpkin Cheesecakes are a delightful fall dessert featuring a crunchy granola bar crust and a creamy pumpkin-flavored filling made with just 5 simple ingredients. These individual cheesecakes are easy to prepare, require no baking, and are perfect for autumn gatherings or quick sweet treats.
Ingredients
Scale
Crust
- 6 Nature Valley Oats & Honey Granola Bars
- 2 tablespoons melted butter
Filling
- 8 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- ½ cup sugar
- ½ teaspoon pumpkin pie spice
- 8 ounces whipped topping (Cool Whip)
Instructions
- Make the crust: Crush the granola bars into fine crumbs using a plastic bag and a meat mallet or a blender or food processor. Combine the crumbs with melted butter in a medium bowl and mix well until combined.
- Prepare the muffin cups: Line 12 regular-sized muffin cups with paper baking cups. Place about a tablespoon of the crumb mixture into the bottom of each cup and press down firmly to form the crust layer.
- Make the filling: In a large bowl, beat the softened cream cheese, canned pumpkin puree, sugar, and pumpkin pie spice with an electric mixer on medium speed until smooth and well blended.
- Incorporate whipped topping: Gently fold the whipped topping into the cream cheese mixture until fully combined, taking care to keep the mixture light and fluffy.
- Assemble the cheesecakes: Spoon the pumpkin filling evenly into each muffin cup over the crust.
- Chill: Refrigerate the mini cheesecakes for at least 2-3 hours, preferably 4 hours or overnight, to allow them to set and the flavors to meld.
- Serve: Before serving, garnish each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon for extra flavor and presentation.
Notes
- Store leftover mini cheesecakes refrigerated for 3-5 days; they are best enjoyed sooner for ideal texture and flavor.
- You can freeze these cheesecakes in an airtight container for up to 3 months; thaw in the refrigerator before serving.
- Full-fat cream cheese is crucial for proper setting and texture of the cheesecakes.
- The granola crust can be substituted with graham cracker crust, almond flour crust, or crushed cookies like Oreos for different flavors and textures.
- To soften cream cheese quickly, cut into small pieces and let sit at room temperature for 15-20 minutes or microwave for short intervals of 5-15 seconds.
- If Cool Whip is unavailable or undesired, stabilized whipped cream can be used as a substitute for better texture.
- Chilling for at least 4 hours, preferably overnight, enhances the firmness and flavor development of the no-bake cheesecakes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: mini pumpkin cheesecakes, no bake dessert, pumpkin cheesecake cups, fall dessert, granola crust, easy pumpkin dessert
