Mini Pumpkin Cheesecakes are an impressive fall dessert, simple to make and so delicious. These little no-bake delicacies start with a graham cracker crust, followed with a pumpkin cream cheese mixture, and then are topped with some whipped cream. So good!
Course Dessert
Cuisine American
Keyword mini pumpkin cheesecakes
Prep Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 4jars
Calories 433kcal
Author Sue Ringsdorf
Ingredients
For the graham cracker crust:
1/2cupgraham cracker crumbs
2teaspoonssugar
2Tablespoonsunsalted butter- melted
For the whipped cream topping: (you will fold half of this into the cream cheese layer)
1cupheavy whipping cream
1Tablespoonpowdered sugar
2teaspoonsvanilla
For the cream cheese layer:
4oz.cream cheese light
1/4cupplain Greek yogurt
1cup pumpkin
3Tablespoonsbrown sugar
1teaspooncinnamon
1teaspoonpumpkin pie spice
1teaspoonvanilla
pinch of salt
an extra sprinkle of graham cracker crumbs on the tops
Instructions
For the graham cracker crust:
Use a food processor to pulse the graham crackers to fine crumbs. Remove to a bowl, and add sugar and melted butter. Stir well to combine.
Spoon the graham cracker mixture evenly into four 8 oz. mason jars. Use a round object (I used the handle of an ice cream scoop) to flatten the crumbs in the jars. Set aside.
For the whipped cream:
Pour the heavy cream into a bowl, and add the powdered sugar and vanilla. Whip with a hand mixer until stiff peaks form. This will take a few minutes.
For the pumpkin layer:
In another bowl, combine the cream cheese, plain Greek yogurt, pumpkin, brown sugar, cinnamon, pumpkin pie spice, vanilla, and salt, and combine with a hand mixer. Then add half of the whipped heavy cream and fold it in with a spatula.
Spoon the mixture on top of the graham cracker crust, dividing evenly among the four jars. You can also use a piping tool, if desired.
Then add the remaining whipped cream to each jar, using a piping tool (if desired). Sprinkle with a few graham cracker crumbs. Refrigerate.