Pumpkin and cheesecake are two of my favorite things. Life is busy and I don't always have time to bake a cheesecake. So I needed to create a quick and easy fix to cure my craving. These Pumpkin Pie Mini No Bake Cheesecakes are absolute perfection.
I set out to update some of my horrific food photos from the early days of blogging. While updating the Pumpkin Pie Dip I had a light bulb moment. "What if I made a no bake cheesecake with these same flavors?" That was all it took because I could not get it off my mind. So I grabbed all my ingredients and got to work. My family (parents, siblings, etc) can't stand cream cheese. Say what?? Crazy right? So anything I make that has cream cheese in it is a no-no at any family gathering. And lets face it, most of the time if I am making a sweet treat it is to share with my family.
This time though, it was all mine! Well not technically, I shared it with the hubs and our daughter. It was a nice surprise to have a quick little treat in the fridge after supper for them. These cute little jelly jars were the perfect thing. I was able to fix these up a head of time and pop the top on them. There were rave reviews all around the table. (and not just because there was dessert- that is very rare!!)
Pumpkin Pie No Bake Mini Cheesecakes
1 can of pumpkin puree
1 8 oz block of cream cheese, softened
1 small box of vanilla instant pudding
1 8 oz. container of whipped topping
1 tablespoon pumpkin pie spice
1 teaspoon of cinnamon
10-15 ginger snaps, crushed
Extra whipped topping, for topping
Mix all ingredients together except ginger snaps and chill. Crush ginger snap cookies and layer into the bottom of jars. Top with the pumpkin mixture. Then top with whipped topping and more crust ginger snaps. Serve and enjoy!
More sweet treats to love: