How to Make No-Bake Pumpkin Cheesecake Minis

We used Oreos to give these spiced-right treats chocolatey appeal, but gingersnaps would be just as delicious. 12 20 min. 2 hrs. 9 chocolate-sandwich cookies1Tbs. melted butter1 ( oz.) env. unflavored gelatin2 (8 oz.) pkgs. cream cheese, at room temp.1 (14 oz.) can sweetened condensed milk cup pumpkin puree1 tsp. pumpkin pie spicecup heavy cream

We used Oreos to give these spiced-right treats chocolatey appeal, but gingersnaps would be just as delicious.

Serving Size:

12

Active Time:

20 min.

Total Time:

2 hrs.

Ingredients

9 chocolate-sandwich cookies
1½ Tbs. melted butter
1 (¼ oz.) env. unflavored gelatin
2 (8 oz.) pkgs. cream cheese, at room temp.
1 (14 oz.) can sweetened condensed milk
½ cup pumpkin puree
1 tsp. pumpkin pie spice
¼ cup heavy cream
¼  cup chocolate chips
¾  cup whipped topping

Instructions

  • In processor, pulse cookies and butter 8 times or until fine crumbs form. Press crumbs into bottom of wells of 12-well mini-cheesecake pan.
  • In microwave-safe bowl, sprinkle gelatin over 2 Tbs. cold water. Let sit 5 min.; microwave 30 sec. or until melted. In processor, puree next 4 ingredients and gelatin 2 min. or until smooth; spoon into pan. Chill 1 hr. or until set.
  • In pot, bring cream just to a boil; remove from heat. Add chocolate; stir until smooth. Spoon chocolate sauce into pan. Chill 30 min. or until set; unmold. Pipe on whipped topping.
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