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Mini No Bake Pumpkin Cheesecakes

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Pumpkin No-Bake Cheesecake

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!

Mini No Bake Pumpkin Cheesecakes
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Servings Prep Time
32 15 minutes
Cook Time
120 minutes
Servings Prep Time
32 15 minutes
Cook Time
120 minutes
Mini No Bake Pumpkin Cheesecakes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
32 15 minutes
Cook Time
120 minutes
Servings Prep Time
32 15 minutes
Cook Time
120 minutes
Ingredients
Servings:
Units:
Instructions
  1. In a large bowl beat cream cheese and sugars until creamy.
  2. Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg.
  3. Fold in whipped topping.
  4. In a large plastic bag crush your graham crackers until they are crumbs
  5. In a separate bowl melt your butter and mix with crackers.
  6. Spread cracker mixture into a muffin liners (makes 32 or more, I have a lot of coworkers!) and refrigerate for 20 minutes
  7. Remove from fridge and spread your pumpkin mixture evenly between all muffin liners
  8. Freeze for at least 2 hours before serving.
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Chocolate Coconut Mounds Bar Brownies

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thisiswhyimfull

Chocolate Coconut Mounds Bar Brownies|This Is Why I’m Full

Let us know what you think of our Chocolate Coconut Mounds Bar Brownies 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!

Chocolate Coconut Mounds Bar Brownies
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Chocolate Coconut Mounds Bar Brownies
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Instructions
  1. Preheat oven to 350F. Line an 8x8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. It's mandatory to line your pan or you'll never get the brownies out.
  2. In a large microwave-safe bowl, combine the dark chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Reheat in 15-second bursts until mixture can be stirred smooth.
  3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules, and whisk until smooth. Coffee and espresso don't make the brownies taste like coffee; they enhance the chocolate flavor.
  4. Add the flour and stir until just combined; don't overmix.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula and bake until brownies are just set and done, about 28 minutes in my oven. Start checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Don't overbake because brownies go back into the oven after they're topped with coconut.
  6. While brownies are baking, in a large bowl (the same one you used for the brownies is fine, just wipe it clean with a paper towel) combine the coconut, sweetened condensed milk, and toss to coat evenly; set aside until brownies come out of oven.
  7. When brownies are done and removed from the oven, evenly top with the coconut mixture. Smooth the top lightly with a spatula, pushing mixture gentle into all corners.
  8. Evenly sprinkle with chocolate chips.
  9. Return pan to oven and bake for 5 minutes.
  10. Remove pan from oven and using a spatula, lightly smooth the chocolate chips. They will be have softened enough to smooth out when pressed lightly with a spatula.
  11. Place pan on a wire rack and allow to cool, undisturbed, for at least 2 to 3 hours, or until top chocolate layer has set; allowing to cool overnight is best.
  12. When ready to serve, lift brownies of pan using foil overhang, place on a large cutting board, and slice with your biggest and sharpest knife. Slicing is messy, but the longer brownies cool, the easier and less messy it is. Brownies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Recipe Notes

From: http://www.averiecooks.com/2014/02/chocolate-coconut-mounds-bar-brownies.html

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