Mini No-Bake Pumpkin Spice Cheesecakes
Creamy pumpkin spice cheesecakes are SO much easier than making a pumpkin pie from scratch. Plus two different topping choices for people to choose from!
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ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup brown sugar
- 6 Tbsp unsalted butter
Filling
- 1 1/2 cups heavy cream
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 12 oz cream cheese room temperature
- 1/4 cup granulated sugar
Toppings
- 1/3 cup caramel sauce
- 1/2 cup mini chocolate chips
- 1/2 cup chopped pecans
instructions
- Line 2 cupcake tins with cupcake liners.
- In a medium bowl, stir together crust ingredients. Press 1 to 2 Tbsp of the crust mixture into cupcake liners and chill for 2 hours.
- In a large bowl, beat together heavy cream, pumpkin pie spice, and vanilla until stiff peaks form. Add in the cream cheese and sugar, beating until completely combined.
- Pour mixture into the prepared pie crusts, smoothing over the top with a rubber spatula. Cover and refrigerate at least 2 hours, Add 1 Tbsp caramel sauce to half of the pies and a sprinkle of chopped pecans. Add a sprinkle of chocolate chips to the other half of the pies. Refrigerate another hour before serving.