Channel: What's For Din'?

Category: Howto & Style

Tags: pumpkin cheesecakeno bake pumpkin pie cheesecake recipecourtney budzynno bake mini pumpkin cheesecake bitesno bake pumpkin pie recipeno bake pumpkin cheesecakeno bake cheesecake recipeno bake pumpkin cheesecake recipeno bake mini pumpkin cheesecake recipeeasy pumpkin cheesecake recipepumpkin cheesecake recipetucker budzynwhat's for din'?no bake pumpkin cake

Description: NO BAKE Mini Pumpkin Cheesecake Bites Recipe I'm back with another NO BAKE cheesecake recipe! You better get used to these because I have created several new delicious recipes utilizing my no bake cheesecake method! This time, fall is in the air, pumpkin spice is everywhere, including my kitchen. Yes, I'm basic and not afraid to admit it. These are sooo stinkin delicious, I wouldn't be surprised if your batter never makes it to the cupcake liners. Only about half of mine did! LOL Thank you so much for watching! xoxo, Court. -------------------------------------------------------- TUCKER'S YOUTUBE CHANNEL: bit.ly/2NY9XPr STALK ME: • INSTAGRAM: @MrsBudzyn • SNAPCHAT: Cbudzyn5 • TWITTER: @MrsBudzyn • FACEBOOOK: facebook.com/CourtneyBudzyn MY CAMERA: amzn.to/2Jo54gd RING LIGHT: amzn.to/2JioT91 LIGHTING: amzn.to/2JmJfOq ---------------------------------- NO BAKE Mini Pumpkin Cheesecake Bites Recipe Courtney Budzyn *Can be portioned to make 12-16 bites | Ingredients | Crust: 1 1/2 Packages Graham Crackers (About 15 Sheets) 7-8 Tablespoons Butter, Melted Filling: 2 8-Ounce Cream Cheese, Softened at Room Temperature ½ Cup Sweetened Condensed Milk 1 Teaspoon Vanilla Extract 1/2 Teaspoon Salt 1 Tablespoon Pumpkin Pie Spice 3-4 Tablespoons Granulated Sugar (Add more if you desire more sweetness) 1 Cup Pure Pumpkin Puree ¾ Cup Fresh Whipped Cream or Cool Whip | Instructions | Prepare a cupcake pan with cupcake liners. Spray lightly with cooking spray. Set aside. Crust: In a food processor, blend graham crackers until they are a sand like consistency. Add melted butter and mix well. The consistency should be like wet sand and easily pack-able. Add a spoonful of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Set aside. Filling: In a standing mixer fitted with the whisk attachment, whip cream cheese until fluffy and smooth. About 3 minutes. Add pumpkin puree, vanilla, and sweetened condensed milk. Add salt and pumpkin pie spice. Mix well. Taste the mixture to see if it needs additional sweetening. If so, add the granulated sugar and mix. Make sure to scrape down the sides of the bowl to ensure no missed lumps. Add whipped cream and mix just to combine. Taste again for sweetness to ensure it's just right. Pipe the filling into the mini crusts and smooth the tops with the back of a spoon if desired. Cover and set in the freezer overnight. Take them out and remove the liners immediately. They can take anywhere from 5-15 minutes to thaw, but will not completely lose its shape. Top with fresh whipped cream and a dusting of cinnamon or pumpkin spice. Enjoy!