Home » Meals » No-Bake Mini Pumpkin Cheesecake recipe
Some would argue the best thing about October may be the pumpkin-flavored assault on our taste buds. At Housetrends, we were happy to oblige, with this No-Bake Mini Pumpkin Cheesecakes recipe Senior Advertising Developer Gina found to test on the staff.
The recipe was easy to pull together, and Gina followed it as written by A FAMILY GROUP Feast The end result was similar to a mousse when compared to a tiramisu cheesecake good food, but these little darlings still disappeared fast in the Housetrends office. Gina said consuming them was like having Fall bounce across your tongue and slide down your throat. They were a perfect way for Housetrends to influx hello to the season.
Although they went fast, Professional photographer Connie Kimsey still managed to get an opportunity to photograph them in our studio against some great tile samples from Louisville Tile Samples from Island Stone’s glass series in seagrass and Sonoma Tile Makers’ Pure tile in bright white are pictured here along with a vintage Rookwood Pottery vase.
½ stay (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 instant pudding mix (or 1/3 of a nonsugar free quick pudding may be used)
1 14-ounce may sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired
1. Place the graham crackers within the bowl of a food processor chip and pulse the crackers into good crumbs. Add the melted butter, glucose and brown glucose and pulse until mixed.
2. Spoon the crumbs into individual 9-ounce plastic mugs (or other specific sized mugs for offering). Put in place the refrigerator to create while you are preparing the filling up.
3. In the bowl of a stand mixing machine with the paddle attachment, defeat the cream mozzarella cheese until light and creamy.
4. Add the pumpkin, pumpkin pie spice, and pudding combine and defeat until completely combined, scraping down the edges and bottom from the bowl to ensure that all elements are well mixed.
5. Add the sweetened condensed milk and mix once again until well mixed.
6. Modification your stand mixture attachment to the cable whisk. On sluggish speed, fold in the tub of Great Whip until well combined.
7. Allow the combination to sit within the refrigerator for about one hour to firm up.
8. Using a large pastry handbag with a big tip, or even a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
9. Garnish with additional 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 are right! It ought to be after No. 4! We added it in.