Mini No Bake Pumpkin Cheesecakes | This Is Why I’m Full
Summer sucks for my coworkers and I, we work in a warehouse that has no AC, here in Chico that can mean a lot of hot and muggy days with no relief. Except for when we have Potlucks! (We have a lot of Potlucks!) I brought these delicious little frozen treats to one of these potlucks in the warmer months and they disappeared so fast I almost didn’t get to try my Mini No Bake Pumpkin Cheesecakes myself!
The Cool Whip (while not that great for you) means that the other ingredients stay soft enough to eat even when you freeze them overnight, it was wonderful!
Now I know, looking at this recipe it makes a LOT of mini cheesecakes, but like everyone’s older relative says, go big or go home! They will keep in the freezer for up to 3 weeks, so why not make a bunch and have them as family dessert multiple times! (Or break that New Year’s Resolution and eat them all yourself, you know you want to!)
I am seriously considering making Mini No Bake Pumpkin Cheesecakes again this upcoming summer, they were so simple, not to mention delicious, that I might as well! (not to mention how nice it is to make my coworkers smile in the ghastly heat that we work in!) Also during the summer anything I can make that has the words No-Bake in the title is my new favorite dish!
Let us know what you think of our Mini No Bake Pumpkin Cheesecakes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 16 oz cream cheese, softened
- ½ cup sugar
- ½ cup light brown sugar
- 2 cups pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 16 oz Cool Whip, thawed
- 4 sleeves Graham Crackers (We used Cinnamon crackers!)
- 1 cup butte (2 sticks)
- In a large bowl beat cream cheese and sugars until creamy.
- Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg.
- Fold in whipped topping.
- In a large plastic bag crush your graham crackers until they are crumbs
- In a separate bowl melt your butter and mix with crackers.
- Spread cracker mixture into a muffin liners (makes 32 or more, I have a lot of coworkers!) and refrigerate for 20 minutes
- Remove from fridge and spread your pumpkin mixture evenly between all muffin liners
- Freeze for at least 2 hours before serving.