Prep these little no-bake treats in about 20 minutes. Then just sit back, relax and wait for the magic to happen.
Want a quick and easy dessert to make that is bursting with the flavors of fall? Give these no-bake pumpkin cheesecakes a try.
Start by making the simple no-bake crust using Nature Valley Oats ‘n Honey Crunchy Granola Bars and Nature Valley Cinnamon Brown Sugar Soft-Baked Oatmeal Bars. The two combined with a bit of butter and honey will give you a soft-yet-crispy no-bake crust that holds together perfectly.
Line 18 muffin cups with paper liners. (Save the fancy ones for another dessert—these are removed before serving.) Then scoop in the crumbs and press them into a crust.
Gather all the ingredients to make the creamy pumpkin cheesecake filling and grab a bowl and a hand-held mixer.
Whip up the no-bake pumpkin cheesecake and spoon it over the crusts.
Then add a bit of crunch by sprinkling on some crushed granola bar pieces.
Pop them in the freezer and go about your day. In about an hour the cheesecakes will be firm enough that you can remove them from the pan. You might need use a thin plastic spatula or knife to help you lift them out.
While the cheesecakes are firm, peel off the papers. You can eat these while they are semi-frozen, but they are even better once thawed a bit. So let them hang out on the counter for 15-25 minutes before serving.
If you don’t have a big crowd to feed, seal any remaining cheesecakes in an airtight container and pop them in the refrigerator or freezer to keep for another occasion.