Hey Cakenistas. It's well into the Fall and as usual, we decided to celebrate with a tasty dessert. How about No-Bake Pumpkin Spice Cheesecake Cups? They're so quick to make and can be decorated in a thousand ways. I decided to make a few mini pumpkins out of fondant to top them off with. This was a LIVE video that I did for the Food Lovers Page. This was my first LIVE Facebook video and I had a blast! I enjoyed your feedback and there will definitely be more videos to come. If you missed the LIVE stream you can watch it now by clicking here. So off to the deliciousness!
No-Bake Pumpkin Spiced Cheesecake Cups!
4 oz. cream cheese (softened)
4 oz. whipped topping (or whipped cream) (room temperature)
4 oz. pumpkin puree
1/3 c granulated sugar
1/2 tsp pumpkin spice
1 tsp cinnamon
5 cinnamon graham crackers crushed into crumbs
8 small serving cups
1. In a mixer: Beat softened cream cheese for about 2 minutes or until smooth. Then, add sugar and continue to mix for 1 minute. Next, add pumpkin puree and mix until completely combined.
2. Gradually fold the whipped topping into the pumpkin mixture until combined. Put the cheesecake mixture into a piping (or a large freezer bag) with a round piping tip. If using a freezer bag, simply cut off a corner to pipe with.
3. Spoon a tablespoon (or enough to cover the bottom) of graham cracker crumbs into a serving cup. Pipe a large dollop of the cheesecake into the cup filling halfway. Again, a layer of graham cracker crumbs then fill with cheesecake to the top. Refrigerate for at least an hour and enjoy!
Garnish ideas: Caramel, spices, fondant pumpkin, pumpkin candy, cookies, graham cracker crumbs, or whatever your heart desires.
Give this recipe a try and let me know what you think!