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No-Bake Mini Pumpkin Cheesecakes

No-Bake Mini Pumpkin Cheesecakes
  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 18

No-bake pumpkin cheesecakes with granola bar crusts. Muffin tin for the win! ...MORE+ LESS-

Hungry Happenings Hungry Happenings
October 5, 2017

Ingredients

Granola Crust

5
packs (10 bars total) Nature Valley™ Crunchy Granola Bars Oats and Honey
4
Nature Valley™ Soft-Baked Oatmeal Squares Cinnamon Brown Sugar
4
tablespoons butter, melted
4
teaspoons honey

Pumpkin Cheesecake Filling

12
oz (1 1/2 blocks) cream cheese, softened
2/3
cup granulated sugar
1 1/2
cups canned pumpkin puree (NOT pumpkin pie filling)
2/3
cup prepared vanilla pudding
1
teaspoon pumpkin pie spice
1/2
teaspoon cinnamon
1
teaspoon vanilla bean paste or pure vanilla extract
8
oz frozen whipped topping, thawed

Steps

Hide Images
  • 1
    To make the GRANOLA CRUST, line 18 muffin tin cavities with paper liners.
  • 2
    In the bowl of a food processor, combine 4 of the 2-bar packs (8 bars total) of the Oats ‘n Honey Granola Bars with the 4 Cinnamon Brown Sugar Nature Valley™ Soft-Baked Oatmeal Squares. Pulse to small crumbs, then pour into a mixing bowl.
  • 3
    Using a fork, stir in melted butter and honey until well blended. Equally divide the crumbs among the 18 muffin cups. Press into an even layer in the bottom of the muffin cups.
  • 4
    To make the PUMPKIN CHEESECAKE FILLING, beat cream cheese until light and fluffy. Beat in the sugar until well combined.
  • 5
    Add the pumpkin puree, pudding, pumpkin pie spice, cinnamon and vanilla, and mix to combine. Add the whipped topping and beat just until incorporated.
  • 6
    Equally divide the cheesecake filling among the 18 muffin cups. Break the remaining 2 granola bars into very small pieces and sprinkle them over the tops of the cheesecakes. Freeze for at least 1 hour.
  • 7
    Use a thin plastic spatula or knife to lift the cheesecakes out of the muffin tins and peel off the papers. Allow the cheesecakes to thaw for 15-25 minutes before serving. Store, tightly sealed, in the refrigerator for up to 5 days or in the freezer for up to a month.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
4475mg
1491%
Sodium
200mg
8%
Potassium
85mg
2%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
8%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • 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. 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.

© 2017 ®/TM General Mills All Rights Reserved

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