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No-Bake Mini Pumpkin Cheesecakes #desserts #cakerecipe #chocolate #fingerfood #easy

Throughout the entire year, I anticipate pumpkin season – and pumpkin plans – and this No-Bake Mini Pumpkin Cheesecakes formula is one of the absolute best!

What's more, as far back as we posted this formula a couple of years back, A Family Feast perusers run to this simple, smooth pumpkin cheesecake formula each Fall. In the event that you haven't attempted this formula yet, you are in for an immense treat! (Look beneath to our formula card to watch a video demonstrating to you how simple these No-Bake Mini Pumpkin Cheesecakes are to make. )

Our No-Bake Mini Pumpkin Cheesecakes are speedy and super-simple formula to make, and the velvety, sweet and zesty filling will fulfill any pumpkin longings you may have. A blend of pumpkin puree, cream cheddar, whipped beating, cheesecake pudding blend, and flavors are consolidated into a delectable mousse, at that point spooned over rich graham wafer morsels.

We make these no-prepare smaller than normal pumpkin cheesecakes for pretty much every Fall party we visit, and we get rave audits each and every time! Everybody adores this formula! (I figure you will as well!)
No-Bake Mini Pumpkin Cheesecakes #desserts #cakerecipe #chocolate #fingerfood #easy
Also try our recipe Graham Crackers S’Mores Brownie Bars #desserts #cakerecipe #chocolate #fingerfood #easy

INGREDIENTS

  • For the crust
  • 1 sleeve graham crackers (about 9 crackers)
  • ½ stick (4 tablespoons) butter, melted
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • For the filling
  • 1 8-ounce package cream cheese, softened to room temperature
  • 1 15-ounce can pumpkin puree
  • 3 teaspoons pumpkin pie spice
  • 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce container frozen whipped topping, plus extra for garnish if desired

INSTRUCTIONS

  1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
  2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
  3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  4. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  5. Add the sweetened condensed milk and mix again until well combined.
  6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
  7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
  9. Garnish with additional whipped topping if desired.

Read more our recipe TURN YOUR LEFTOVER CANDY INTO WITCH’S BREW BROWNIES #desserts #cakerecipe #chocolate #fingerfood #easy

Source : bit.ly/2zITFR4

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