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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
August 17, 2016

Ingredients

Granola Crust

5
packs (10 bars total) Nature Valley™ oats 'n honey crunchy granola bar
4
Nature Valley™ Soft-Baked Oatmeal Squares Cinnamon Brown Sugar
4
tablespoons butter, melted
4
teaspoons honey

Pumpkin Cheesecake Filling

12
ounces (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
ounces 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.

    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.

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