Creamy, spiced, and perfectly bite-sized! These little cuties come together in a mini muffin tin with a buttery graham cracker crust and a smooth pumpkin cheesecake filling. No oven. No fuss. Just chill, top with caramel if you want, and enjoy every fall-flavored bite.
Ingredients:
Graham Cracker Crust
1½ cups graham cracker crumbs
6 tbsp unsalted butter melted
¼ cups brown sugar packed
½ tsp cinnamon
Cheesecake
1 cup whipped cream or whipped topping
8 oz cream cheese at room temperature
1 cup pumpkin puree canned
1 cup confectioner's sugar
1 tsp vanilla extract
½ tsp pumpkin pie spice
½ tsp salt
Topping
Whipped topping
3 tbsp caramel sauce optional
Instructions:
1. Start by making the crust: in a medium size bowl mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon and mix well with a spatula until well combined.
2. Line mini cupcake tin with cupcake liners.
3. Place 1 teaspoon of crust into each cupcake well and pack in very tightly. Freeze for 10-15 minutes.
4. Meanwhile, make the pumpkin filling: using a hand mixer or a stand mixer, beat the cheese until smooth and creamy. Add the pumpkin, confectioners sugar, vanilla extract, pumpkin pie spice and salt and beat until well combined. The mixture should be smooth and creamy.
5. Fold one cup of the whipped cream into the pumpkin mixture using a rubber spatula. Combine slowly and don’t over mix.
6. Remove the crusts from the freezer and spread 1 1/2 teaspoons of pie mixture into each well.
7. Refrigerate for at least 6 hours
8. Serve the cheesecakes with caramel sauce and more whipped cream.
9. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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