MINI NO-BAKE PUMPKIN CHEESECAKES
Gingersnaps fit perfectly into the bottom of muffin cups so they make a great mini pie crust for these tiny treats. A little bit of gelatin helps the pumpkin-cream cheese filling set without making it hard or rubbery.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
- Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
- Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
- Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
JELL-O NO-BAKE MINI CHEESECAKES
Create no-bake mini cheesecakes for a party! Made with a cheesecake mix, these JELL-O No-Bake Mini Cheesecakes are ready to chill in just minutes.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Mix Crust Mix, margarine and sugar until blended. Spoon into 12 paper-lined muffin cups; press crust mixture firmly onto bottoms of cups.
- Beat milk and Filling Mix with mixer on low speed just until blended, then beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
- Refrigerate 1 hour.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 2.44 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.5043 g, Sugar 0 g, Protein 2 g
SUPER EASY NO-BAKE PUMPKIN CHEESECAKE
Well let's just say I had a craving for something sweet so I looked into the pantry for a quick fix and to my dismay there was only a can of Libby's 100% pure pumpkin left unused from the holiday's and a No-Bake Jell-o Cherry Cheesecake that I always keep on-hand for a visit from my nephew who loves the stuff. Being that I really...
Provided by Christina Vasquez
Categories Pies
Time 3h40m
Number Of Ingredients 7
Steps:
- 1. Step 1: In a 9" pie pan, melt 4 1/2 - 5 Tbsp butter or margerine. Hint: I cover the pie pan with plastic wrap before putting it in the microwave for easy clean-up.
- 2. Step 2: Add the entire packet of grahm cracker crumb (from the No-Bake Cheesecake box) to the melted butter or margerine.
- 3. Step 3: Add 2 Tbsp sugar to the graham cracker crumbs and butter or margarine mixture.
- 4. Step 4: With a fork, mix ingredients together until the crumbs moisten.
- 5. Step 5: Starting from the center of the pie pan, firmly press mixture down to create the crust. Continue working your way to the sides of the pie pan. Then start working your way halfway up the side of the pan. When crust is formed, set aside. Hint: I use the bottom of a small juice glass to form the crust or use a sandwich baggie over my hand.
- 6. Step 6: In a medium bowl add the entire No-Bake cheesecake mixture packet.
- 7. Step 7: While stirring with a wisk add 1 1/2 tsp pumpkin pie spice to the bowl.
- 8. Step 8: In a seperate small bowl add 1/2 cup of the canned pumpkin. Hint: I freeze (freezes great) the remainder of the pumpkin for another time.
- 9. Step 8: To the pumpkin wisk in 1 1/4 cups of milk. Hint: You may also use increase the amount of milk to 1 1/2 cups if you like it more pudding like.
- 10. Step 9: Once the wet ingredients have been stirred, add it to the dry ingredients until well combined. (wisking thoroughly for no lumps)
- 11. Step 10: Pour the pumpkin cheesecake filling into the crust, cover, and chill for at least 3 1/2 hours. Then enjoy! Hint: Although I added it for looks, you can have whipped cream with your cheesecake!
JELL-O® NO-BAKE MINI PUMPKIN CHEESECAKES
Celebrate the fall season with JELL-O® No-Bake Mini Pumpkin Cheesecakes! This mini pumpkin cheesecake recipe is easy to make with only four ingredients.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 1 mini cheesecake each
Number Of Ingredients 4
Steps:
- Mix Crust Mix, margarine and sugar until well blended; press onto bottoms of 12 paper-lined muffin cups.
- Beat milk and Filling Mix with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
- Refrigerate 1 hour.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 15 g, Protein 2 g
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