Mini Pumpkin Cheesecakes (No Bake) recipe

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Ingredients

12 digestive biscuits (such as McVitie's®), crushed
5 teaspoons unsalted butter, melted
1 (8 ounce) container mascarpone cheese
½ (15 ounce) can pumpkin puree, stirred smooth
½ (14 ounce) can sweetened condensed milk
⅓ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
24 whole pecans

Nutrition Info

66.1 calories
carbohydrate: 5.8 g
cholesterol: 8.3 mg
fat: 4.6 g
fiber: 0.4 g
protein: 1 g
saturatedFat: 2 g
servingSize: -
sodium: 39.1 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place crushed biscuits into a bowl and pour melted butter over them, mix until combined and the crust mixture holds together.

  2. Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.

  3. Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.

  4. Chill cheesecakes in the refrigerator for 2 hours.

Recipe Yield

48 individual cheesecakes

Recipe Note

This is a no-bake recipe I created from several other recipes online as well as some imagination! Great for around the holidays, and for taking to parties and get-togethers! The cheesecakes have a nice pumpkin flavor, and they are airy and rich! This recipe is a work in progress, so any tips are appreciated!

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