If you are looking for a quick, last minute Thanksgiving dessert, look no further. These mini no bake pumpkin cheesecakes only take 20-30 minutes to prepare and are only .60-.75 per serving.
As I was creating this recipe, a couple of my kids were convinced that they wouldn't like it. But once they got to lick the spoon, they couldn't wait for dessert! It's creamy and rich yet still very light.
Crust – Crush 1 package graham crackers (9 whole crackers) in a resealable plastic bag by rolling over them with a heavy rolling pin. Put 2/3 cup graham cracker crumbs in a medium bowl and add 1/3 cup of finely chopped pecans, 3 tablespoons sugar and 3 tablespoons melted butter. Stir until combined. (You could substitute walnuts for the pecans or leave them out all together if you don't like nuts. But they add a great crunch and texture and my kids didn't even notice the nuts.)
Put 2 heaping tablespoons full of graham cracker crust mixture into each ramekin and gently press into the bottom of each dish. (For this dish I am using ramekins that I found at Target's Dollar Spot last year around Thanksgiving. You can also purchase them on Amazon.)
Filling – In a large mixing bowl, combine a 3.4 oz cheesecake flavored pudding mix with 3/4 cup milk. Whisk until smooth. It will be very thick. Add 1 cup pumpkin and whisk until it's well combined. In a second bowl, add 8 oz softened, cream cheese and 1 cup powdered sugar, beat with electric mixer until smooth.
Combine the pumpkin mixture and the cream cheese mixture and mix with a stand mixer or electric hand mixer until combined.
Next, fold in half of an 8 oz carton of Cool Whip and 1/2 teaspoon pumpkin pie spice into pumpkin mixture.
Spoon approximately 2/3 cup of filling into each ramekin over the graham cracker crust. Top each cheesecake with the remaining Cool Whip and sprinkle with cinnamon (optional).
You can eat it immediately but they are best if you refrigerate for 30 minutes or until it is well chilled. We had one left over and I hid it in the back of the fridge to enjoy the next day. I was afraid the crust would be soggy, but it wasn't at all. It was every bit as good the second day as it was the first! Happy Thanksgiving!
- 2/3 cup graham cracker crumbs
- 1/3 cup finely chopped pecans (or walnuts)
- 3 tablespoons sugar
- 3 tablespoons melted butter
- 3.4 oz Jell-o Cheesecake Pudding mix
- 3/4 cup milk
- 1 cup canned pumpkin
- 8 oz softened cream cheese
- 1 cup powdered sugar
- 4 oz Cool Whip
- 1/2 teaspoon pumpkin pie spice
- 4 oz Cool Whip
- Cinnamon
- Crush 1 package graham crackers (9 whole crackers) in a resealable plastic bag by rolling over them with a heavy rolling pin.
- Put 2/3 cup graham cracker crumbs in a medium bowl and add 1/3 cup of finely chopped pecans, 3 tablespoons sugar and 3 tablespoons melted butter. Stir until combine.
- Put 2 heaping tablespoons full of graham cracker crust mixture into each ramekin and gently press into the bottom of each dish.
- In a large mixing bowl, combine a 3.4 oz cheesecake flavored pudding mix with 3/4 cup milk. Whisk until smooth.
- Add 1 cup pumpkin and whisk until it's well combined.
- In a second bowl, add 8 oz softened, cream cheese and 1 cup powdered sugar, beat with electric mixer until smooth.
- Combine the pumpkin mixture and the cream cheese mixture and mix with a stand mixer or electric hand mixer until combined.
- Next, fold in half of an 8 oz carton of Cool Whip and 1/2 teaspoon pumpkin pie spice into pumpkin mixture.
- Spoon approximately 2/3 cup of filling into each ramekin over the graham cracker crust. Top each cheesecake with the remaining Cool Whip and sprinkle with cinnamon (optional).
Leave a Reply