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No Bake Salted Pecan Pumpkin Cheesecake

Gimme Some Oven Recipe by

No Bake Salted Pecan Pumpkin Cheesecake

Delightful little pumpkin cheesecakes with a salted pecan crust…delish!

(12 comments)
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8

No-Bake Salted Pecan Pumpkin Cheesecake  

As prepared by Gimme Some Oven

Delightful little pumpkin cheesecakes with a salted pecan crust…delish!


Who loves cheesecake? Pumpkin pie?? Pecan pie???

Well if you raised your hand to any of those, I’m pretty sure you are going to love these cute little No-Bake Salted Pecan Pumpkin Cheesecakes!

Salted Pecan Pumpkin Cheesecake in individual dishes.

These delightful little desserts are made with a buttery salted pecan crust. Then topped with a spiced pumpkin cream-cheese filling. And then of course, topped with a little whipped cream…just because.

But the best part is that there is no baking required! Just whip everything together and press it into your favorite serving dishes (glass pots, ramekins, or even make one big pie), and you’re good to go in less than 30 minutes. My friends adored these!!!

Here’s how to make them:

Toast pecans for the crust.

First, toast up your pecans to bring out all of that yummy flavor. (And bonus – your home will smell amazing!) Then crumble them either by hand or with a food processor, toss them with some melted butter, brown sugar and a pinch of sea salt to make your crust.

Portion the pecan mixture into your serving dishes or ramekins. I used about 2 tablespoons of the pecan mixture per dish.

Whip up the cream cheese and pumpkin and yogurt.

Then it’s time to make the yummy filling! In a large mixing bowl or food processor, whip the cream cheese until smooth. Then add in the sugars, pumpkin, yogurt and spices and continue mixing until smooth. Gently fold in the whipped cream by hand, being careful not to over mix.

Portion pecans into the bottoms of the cups.

Use a piping bag to pipe the mixture into your serving dishes, or just spoon it right on in.

Pipe pumpkin mixture over the pecan crust.

Finally, whip up some whipped cream (or you can use store-bought), and add a dollop on top of each cheesecake. Garnish on top with a pecan, or just serve as is.

Top with whipped cream.

You’re going to love these! So cute, quick and easy…and delish!


More Mini Desserts


Love desserts served individually portioned? Then try some more:

Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile -- and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!
See Recipe

No Bake Salted Pecan Pumpkin Cheesecake

Ingredients

Pecan Crust:
2
cups whole pecans
2
tablespoon butter, melted
2
tablespoon brown sugar
1
teaspoon flaked sea salt
Pumpkin Cheesecake Filling:
1
(8 ounce) brick cream cheese, room temperature
3/4
cup pumpkin puree
1/2
cup yogurt (such as Yoplait Pumpkin Pie Yogurt)
1/2
cup sugar
1/2
cup brown sugar
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
ground
pinch of cloves
4
cups whipped cream, divided

Directions

  • 1 Preheat oven to 400 degrees.
  • 2 Spread out pecans in an even layer on a baking sheet. Toast for about 5-7 minutes until fragrant. Remove from oven.
  • 3 Reserve about 8 pecans to top the cheesecakes if desired. Then crumble the rest by hand or in a food processor. Toss together the crumbled pecans with the melted butter, brown sugar and sea salt until combined. Then portion the pecan crust evenly into your serving dishes or ramekins, and press down lightly to flatten. (I used about 2 tablespoons per serving dish.)
  • 4 To make the filling, use a food processor or electric mixer to whip the cream cheese until smooth. Add in the pumpkin puree, yogurt, sugars, cinnamon, nutmeg and cloves, and continue mixing until smooth. (Although a few little lumps are ok!)
  • 5 Fold in 2 cups of the whipped cream by hand, combining until smooth. Then use a pastry bag or a spoon to portion the filling evenly into your serving dishes.
  • 6 Top with the remaining whipped cream, and if desired, your reserved pecans. Serve immediately, or refrigerate up to 2 hours.
See Post

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