Description
These Mini No Bake Pumpkin Cheesecakes are a delightful seasonal treat combining the warm flavors of pumpkin and pumpkin pie spice with a crunchy granola crust. Easy to prepare without an oven, these creamy cheesecakes are perfect for fall gatherings or a quick festive dessert.
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, blender, or food processor. Combine the melted butter and granola crumbs in a medium bowl and mix well until fully combined.
- Prepare 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 an even crust layer.
- Make the filling: In a large bowl, beat the softened cream cheese, pumpkin puree, sugar, and pumpkin pie spice using an electric mixer on medium speed until smooth and well blended.
- Fold in whipped topping: Gently fold the whipped topping into the pumpkin and cream cheese mixture until everything is thoroughly combined and smooth.
- Assemble cheesecakes: Spoon the filling evenly into each prepared muffin cup over the crust, filling each to the top and smoothing the surface.
- Chill: Refrigerate the mini cheesecakes for at least 2 to 3 hours or until set and firm.
- Serve and garnish: Before serving, garnish each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon for an extra festive touch. Enjoy immediately!
Notes
- Store leftover mini cheesecakes in an airtight container in the refrigerator; they will last for 3 to 5 days.
- For best texture and flavor, enjoy these cheesecakes within the first few days after making.
- You can use your favorite granola bars if you prefer a different crunch or flavor.
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 15g
- Sodium: 101mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 24mg
Keywords: mini pumpkin cheesecake, no bake cheesecake, fall dessert, pumpkin pie cheesecake, easy pumpkin dessert, granola crust cheesecake, seasonal dessert
