Home » Recipes » No-Bake Mini Pumpkin Cheesecake recipe
Some would argue a very important thing about Oct may be the pumpkin-flavored assault on our taste buds. At Housetrends, we had been pleased to oblige, with this No-Bake Mini Pumpkin Cheesecakes recipe Senior Advertising Developer Gina found to test in the staff.
The recipe for chicken feet stew was an easy task to pull together, and Gina followed it as compiled by A Family Feast The outcome was similar to a mousse than a cheesecake, but these small darlings still disappeared fast from the Housetrends office. Gina said eating them was like having Fall months jump across your tongue and glide down your neck. They were an ideal method for Housetrends to wave hello to the season.
Although they went fast, Professional photographer Connie Kimsey still managed to get a chance to photograph them in our studio against some very nice tile samples from Louisville Tile Samples from Island Stone’s glass series in seagrass and Sonoma Tile Makers’ Pure tile in bright white are pictured here along with a vintage Rookwood Pottery vase.
½ stay (4 tablespoons) butter, melted
2 tablespoons sugar
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 1-ounce package sugar free cheesecake-flavored quick pudding mix (or 1/3 of the nonsugar free quick pudding can be utilized)
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired
1. Place the graham crackers within the plate of a food processor and pulse the crackers into good crumbs. Add the melted butter, glucose and brown sugar and pulse until mixed.
2. Spoon the crumbs into specific 9-ounce plastic mugs (or other individual sized mugs for serving). Place in the refrigerator to create while you are preparing the filling up.
3. In the plate of a stand mixing machine using the paddle attachment, defeat the cream parmesan cheese until light and creamy.
4. Add the pumpkin, pumpkin pie spice, and pudding mix and defeat until completely blended, scraping down the edges and bottom of the bowl to make sure that all ingredients are well mixed.
5. Add the sweetened condensed dairy and mix again until well combined.
6. Switch your stand mix attachment to the cable whisk.
On slow speed, fold in the tub of Awesome Whip until well mixed.
7. Allow the combination to sit in the refrigerator for approximately one hour to firm up.
8. Using a huge pastry handbag with a large tip, or a spoon, best the graham cracker crust in each cup with the pumpkin mix and refrigerate until prepared to serve.
9. Garnish with additional whipped topping if desired.
Did I miss something, or was the condensed milk left out in the directions? I suppose it’s added in Step 4 4?
Thanks, Sharon! You are right! It ought to be after No. 4! We added it in.