Home » Recipes » No-Bake Mini Pumpkin Cheesecake recipe
Some would argue a very important thing about Oct is the pumpkin-flavored assault on our tastebuds. At Housetrends, Keto Strawberry Shortcake Almond Flour we were happy to oblige, with this No-Bake Mini Pumpkin Cheesecakes formula Senior Advertising Developer Gina found to try out within the staff.
The recipe was easy to pull together, and Gina followed it as written by A FAMILY GROUP Feast The outcome was similar to a mousse when compared to a cheesecake, but these little darlings still disappeared fast from your Housetrends office. Gina said eating them was like having Fall months bounce across your tongue and glide down your throat.
They were an ideal way for Housetrends to influx hello to the season.
Although they went fast, Professional photographer Connie Kimsey still got a chance 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 bright white 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 sugars free cheesecake-flavored quick pudding mix (or 1/3 of the nonsugar free quick pudding can be utilized)
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 plate of a food processor chip and pulse the crackers into fine crumbs. Add the melted butter, glucose and brown glucose and pulse until mixed.
2. Spoon the crumbs into specific 9-ounce plastic mugs (or other individual sized mugs for providing). Put in place the refrigerator to create while you are preparing the filling.
3. In the plate of a stand mixer using the paddle attachment, defeat the cream cheese until light and creamy.
4. Add the pumpkin, pumpkin pie spice, and pudding mix and defeat until completely combined, scraping down the sides and bottom of the bowl to ensure that all substances are well mixed.
5. Add the sweetened condensed milk and mix again until well combined.
6. Modification your stand mix attachment to the cable whisk. On gradual speed, fold within the tub of Great Whip until well mixed.
7. Allow the blend to sit in the refrigerator for approximately an hour to firm up.
8. Using a large pastry bag with a big tip, or perhaps a spoon, top the graham cracker crust in each cup using the pumpkin blend and refrigerate until prepared 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 suppose it’s added in Step 4?
Thanks, Sharon! You might be right!
It should be after No. 4! We added it in.