Mini Pumpkin Cheesecakes!
Are you ready for fall yet?
If you had asked me that a week ago I would have said a resounding “NO!”
I’ll be honest friends, I’ve really had a difficult time getting into the fall spirit this year.
Maybe it’s because even though the nights are a bit cooler, the day temps have been warm and sunny.
Or maybe it’s because summer seemed to go by so fast that I can’t believe it’s over already!
But the reality is fall will officially be here and the signs are all around me.
So I’ve decided-ready or not, it’s time to embrace fall and enjoy all the wonderful things I LOVE about this season!
Like all things pumpkin.
Pumpkin Spice Lattes-Pumpkin muffins-Pumpkin bread -oh, and my latest obsession.
My friend, Amy emailed me a recipe last fall for pumpkin cheesecake that she wanted me to try, but it involved filling tiny little pie tins with homemade crust, and I just felt there must be a better, less time-consuming way to make it. (Nothing against homemade pie crust, I LOVE it, but…)
So the other day I was at the grocery store and I found these mini graham cracker crusts. At first, I was going to make an apple dessert with them (I’m still going to) but when I got home I started looking through my recipes and found that one Amy had sent me.
Ding-Ding!
They were the perfect vessel for that creamy-spicy cheesecake filling!
And of course, so much easier than regular pie crust!!
The best part?
All you need is five ingredients!
Okay, six if you count the fresh whipped cream!
I just know you’re going to love it!
Here’s the recipe for Mini Pumpkin Cheesecakes!
Enjoy!
Mini Pumpkin Cheesecakes
A mini graham cracker crust filled with creamy pumpkin filling.
Ingredients
- 1 6 count mini ready graham pie crusts
- 1 15 oz can of pumpkin
- 2 Tablespoons white sugar
- 2 teaspoons pumpkin pie spice
- 1 8 oz cream cheese room temperature
- whipping cream (optional)
- ground cinnamon (optional)
Instructions
-
Combine pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl. Whip until fluffy. Spoon into mini crusts. Top with whipped cream and a pinch of ground cinnamon.
Looking for more fall desserts?
Thank you so much for stopping by!
Enjoyed your email this morning and looking forward to seeing the new things you’ve done with the house. I hear you on the fall thing, I was ready for cooler temperatures but not so much the change of season. However this recipe could be just the fix to get me in the spirit of fall. Looks amazing and perfect for someone who enjoys cooking but doesn’t have the space.
It’s taking me a bit longer to get back into blogging, sweet friend, but it’s a small step. Newsletter next? As for the cheesecake. Oh my goodness they are so good! Seriously my newest obsession. I made up a whole bunch of them and froze over half. They will be perfect for unexpected company!:) Thanks for stopping by and for all the amazing support!
Oh my these look heavenly. What I love most is the portion control which is a big issue for me. Thanks for the great recipe and idea. Oh yeah, and my husband thanks you too because he’s a huge pumpkin dessert lover.
Thank you, Patti! I agree on the portion control! I need all the help I can get! The mini’s are also so easy to freeze! I hope you and hubby enjoy!
Thank you, Patti! I agree on the portion control! I need all the help I can get! The minis are also so easy to freeze! I hope you and hubby enjoy!
Will the mini pumpkin cheesecake recipe set properly if you make a full size pie with store bought graham cracker crust?
Hello, Patti! Thank you for your question. My apologies, but I have never tried making a full size pie with this recipe so unfortunately I cannot tell you if it would set properly.