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Nutritional Recipes Uncategorized

No-Bake Mini Pumpkin Cheesecakes

Written by COA Nutrition Team On October 12, 2018

This No-Bake Mini Pumpkin Cheesecakes are quick and super-easy recipe to make, and the creamy, sweet and spicy filling will satisfy everyone’s pumpkin cravings!

INGREDIENTS

For the crust:

  • 1-sleeve graham crackers (about 9 crackers)
  • ½ stick (4 tablespoons) butter, melted
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar

For the filling:

  • 1 8-ounce package cream cheese, softened to room temperature
  • 1 15-ounce cans pumpkin puree
  • 3 teaspoons pumpkin pie spice
  • 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce container frozen whipped topping, plus extra for garnish if desired

DIRECTIONS

  1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
  2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
  3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  4. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  5. Add the sweetened condensed milk and mix again until well combined.
  6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
  7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
  9. Garnish with additional whipped topping if desired.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

“Plan Your Meals for the Week”

For cooking newbies, shopping for exact recipes can prove helpful. But for us, busy working moms, it is more interesting to look for ingredients you can use in a variety of dishes, this practice can save you time and money. After all, if you buy an entire bunch of tomatoes for a single taco salad, you’re going to end up with a lot in the garbage. But if you buy a whole bunch of tomatoes, cook them and divide them up to use in pastas, in wraps and in salads. You can save on cooking time and keep from throwing away your money. Go into the store knowing how many servings of proteins, grains and vegetables you need. When you get home, get creative to use up everything you’ve purchased.

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