Pumpkin season is here! These cute little No-Bake Mini Pumpkin Cheesecakes would be a tasty addition to your fall menus. Look at that fluffy pumpkin cheesecake filling! Gingersnap cookie crumbs are used for the crunchy delicious crust.
The recipe below is designed for a 9-inch or 10-inch springform pan, but I made half a batch and made mini pumpkin cheesecakes instead. Spoon 1 1/2 tablespoons of the gingersnap crumb mixture into each muffin liner and use the back of the spoon to back it down tightly.
As recommended, I baked the crusts in a 350 degree oven for about 5 minutes to make the crust more sturdy. Let cheesecakes cool at least 10 minutes before filling them.
Mix up the filling and then spoon or pipe about 2 tablespoons of filling over each crust. Cover and refrigerate for at least 3 hours and up to 2 days. Keep refrigerated until ready to serve.
While the cheesecakes are cooling, decide what topping options you want to use. I highly recommend Salted Caramel Sauce. The link is included in the recipe below. I had never made my own caramel sauce before – and this is so amazing! The perfect topping for so many fall desserts (but also delicious by the spoonful).
When ready to serve, you could top with a bit of whipped cream and the salted caramel sauce.
Then you can add more decorations, if you want. These cute little pumpkins are from the Fancy Flours website.
These will not disappoint! The mini size makes these mini pumpkin cheesecakes adorable and easy to share. A fun new recipe for you to try this season. Enjoy!!!
The recipe link below has the recipe and full directions, along with links for the Homemade Salted Caramel Recipe and Mini No-Bake Cheesecakes. Sally’s recipes are highly recommended and never disappoint! Happy Thanksgiving Week!
https://sallysbakingaddiction.com/no-bake-pumpkin-cheesecake/
