Description
Bite-sized, creamy pumpkin cheesecakes with a buttery graham cracker crust. A refreshing, no-bake autumn treat that requires no oven and minimal effort.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 4 tbsp melted unsalted butter
- 16 oz softened cream cheese
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 cup heavy whipping cream
Instructions
- Mix graham cracker crumbs and melted butter; press into mini muffin tins.
- Beat softened cream cheese until smooth.
- Stir in pumpkin puree, powdered sugar, and pumpkin pie spice.
- Whip heavy cream to soft peaks in a separate bowl.
- Gently fold the whipped cream into the pumpkin mixture.
- Pipe the filling into the crusts and refrigerate for at least 4 hours.