Sometimes regular pumpkin cheesecake is toooooo much of a commitment.
You don’t need a time sucker recipe when you are planning for a party, so these mini no bake pumpkin cheesecakes are perfect. You can make them a day in advance( just pop the mason jar lids on and store in the fridge), I would just leave off the cool whip topping util you are ready to serve.
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To be honest, we should probably be eating dessert this size anyway. I myself could eat 27 slices of pumpkin cheesecake, so it’s nice to grab one of these and not feel like a big fatty. Now I just have to resist the urge to eat 8 of these, which is totally doable.
Mini No Bake Pumpkin Cheesecakes
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Prep time:
Total time:
Serves: 12
A fun mini no bake pumpkin cheesecake recipe.
Ingredients
- Crumb Crust
- 34 Gingersnap cookies (this will be 1 1/ 2 cups crushed)
- 5 tablespoons butter, melted
- Filling
- 1- 8oz. package Cream Cheese
- 2 tablespoons Instant Cheesecake Jell-O pudding mix(optional)
- 1 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Pumpkin Pie Spice
- 1 cup Pumpkin Puree
- 12 oz. tub Cool Whip (divided)
Instructions
Crumb Crust
- Place cookies in a blender or food processor and pulse until you reach sand texture.
- In a medium bowl, add crumbled cookies and melted better, Mix until incorporated.
- Place 1 1/ 2 tablespoons cookie mixture into bottom of mason jar or container you are using. Pat down with fingers. Set aside. (reserve any extra crumb for garnish)
- With an electric mixer in a large bowl, mix cream cheese until smooth.
- Mix in pudding mix, vanilla extract, pumpkin pie spice and pumpkin puree, mix until incorporated.
- Fold in 1 1/ 2 cups Cool Whip.
- Scoop into a gallon storage bag. Snip about 1/2″ off one bottom corner.
- Pipe the pumpkin filling over the top of the crumb filling prepared jar. Fill 3/4 full.
- Top with remaining Cool Whip.
- Sprinkle some crumb mixture to top for garnish.
Notes
I used 12 4oz Mason jars for this recipe.