Home » Formulas » No-Bake Mini Pumpkin Cheesecake recipe
Some would argue a very important thing about October may be the pumpkin-flavored assault on our tastebuds. At Housetrends, we were happy to oblige, with this No-Bake Mini Pumpkin Cheesecakes recipe Senior Advertising Developer Gina found to test over the staff.
The recipe was easy to pull together, and Gina followed it as compiled by A FAMILY GROUP Feast The outcome was similar to a mousse when compared to a cheesecake, but these small darlings still disappeared fast in the Housetrends office. Gina stated eating them was like having Fall months bounce across your tongue and glide down your throat. They were an ideal way for Housetrends to wave hello to the season.
Although they went fast, Professional photographer Connie Kimsey still got an opportunity to photograph them in our studio against some very nice tile samples from Louisville Tile Samples from Island Stone’s glass series in seagrass and Sonoma Tile Makers’ Pure tile in white colored are pictured here plus a vintage Rookwood Pottery vase.
½ stick (4 tablespoons) butter, melted
2 tablespoons sugar
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 1-ounce package glucose free cheesecake-flavored quick pudding mix (or 1/3 of a nonsugar free instant pudding may be used)
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired
1. Place the graham crackers within the plate of a food processor chicken feet dim sum and pulse the crackers into fine crumbs. Add the melted butter, glucose and brown sugars and pulse until combined.
2. Spoon the crumbs into specific 9-ounce plastic cups (or other specific sized mugs for portion). Place in the refrigerator to set while you are preparing the filling up.
3. In the plate of a stand mixer with the paddle attachment, beat the cream parmesan cheese until light and creamy.
4. Add the pumpkin, pumpkin pie spice, and pudding blend and defeat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all elements are well combined.
5. Add the sweetened condensed dairy and mix once again until well combined.
6. Change your stand combination attachment towards the cable whisk. On slow speed, fold within the tub of Cool Whip until well combined.
7. Allow the blend to sit in the refrigerator for approximately an hour to set.
8. Using a large pastry bag with a big tip, or perhaps a spoon, best the graham cracker crust in each glass using the pumpkin blend and refrigerate until ready to serve.
9. Garnish with extra whipped topping if desired.
Did I miss something, or was the condensed dairy left out in the directions? I assume it’s added in Step 4?
Thanks, Sharon! You happen to be right! It should be after No. 4!
We added it in.