No Bake Pumpkin Spice Latte Mini Cheesecakes
These cheesecakes are no bake and so easy to make! The crust is so good and the cheesecake is creamy.
Ingredients
Toppings
Pumpkin Cheesecake Filling
Gingersnap or Graham cracker crust
Directions
- 1
Combine crushed ginger snaps and melted butter in a bowl.
- 2
In a cupcake or muffin pan, lined with baking cups, scoop 2 tbsp of crust in each cup and press down evenly. Put in fridge while making the filling.
- 3
In a mixing bowl with a whisk attachment or hand mixer, beat heavy whipping cream together till stiff peaks form. Scoop out of bowl into a small bowl and set aside.
- 4
In the same mixing bowl with paddle attachment or hand mixer, beat cream cheese till smooth. Approximately two minutes. Add in granulated sugar till combined. Beat in pumpkin pie spice.
- 5
Slowly mix in pumpkin purée and vanilla extract.
- 6
Take heavy whipping cream and fold into cream cheese mixture till fully combine. Do not beat this part, just use a spatula to fold in the whip-cream.
- 7
Using a small ice-cream scooper, place a dollop of filling on top of the crust and smooth out tops with a spoon. Place in fridge for 6 hrs or overnight.
- 8
Remove cheesecakes from fridge, and spoon or pipe vanilla pudding on top of the cheesecakes. Add whip cream, dusting of cinnamon and wafer! Enjoy.
