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No-Bake Mini Pumpkin Cheesecake

Print Recipe
Prep Time 15 minutes
8 hours
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
  • 1 tbsp sugar (optional for crust if you want it sweeter)
  • 1 8oz block softened cream cheese
  • 1/2 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 3/4 cup pumpkin puree
  • 2 tsp pumpkin spice
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp gelatin
  • whipped cream for topping

Method
 

  1. Start by crushing the graham crackers in a food processor (another more affordable option) then mix in the melted butter. You can add some sugar too but I find the graham cracker sweet enough.
  2. Spoon the graham cracker evenly into the bottom of the pan. Press down as firmly as possible.
  3. Mix the gelatin with a tablespoon of cold water until it gels up. Once it'ts gelled, add a tablespoon of warm water to dissolve the gel.
  4. Whip the heavy cream with a hand mixer or stand mixer until it's whipped into whipped cream. Since I use my stand mixer I remove from this bowl and add the rest of the ingredients back into the stand bowl. If you are using a hand mixer just use two bowls.
  5. Beat the cream cheese, pumpkin puree, pumpkin spice, vanilla, and a pinch of salt. Once mixed, beat in the sugar, whipped cream, and gelatin. Spoon evenly into each mold. It's ok to go slightly over because as it settles, it shrinks down slightly. Best set overnight. Pop out of molds when you're ready to serve and store any leftovers in the fridge.
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