No Bake Pumpkin Cheesecake is a creamy pumpkin flavored mousse over sweetened graham cracker crust and finished with a nutty, caramel drizzle!
I can’t stand it. Why are things so much cuter when they are pint size?
Like baby clothes! A fellow blogger sent me these Minnetonka red moccasins for the babe this weekend and I was ecstatic. I mean. I can’t wait to dress my little man up in them. He be sytlin. And second, I am overwhelmed by how sweet the blogging world really is! I have made so many friendships over the past year and half; something I never imagined upon embarking on this journey! Despite never meeting majority of them, I feel like I connect and talk with them on the daily as we stay up to date with each others lives through our blogs. Very unique friendships, but ones I am very grateful for!
Other things that are cute in pint size? Desserts! Like these no bake pumpkin cheesecakes. Cute as pie! Please excuse my lame humor this morning…
I couldn’t hold off on posting pumpkin any longer. It is September after all. Which here in the midwest, usually means fall is right around the corner! Bring on the soups, cinnamon, pumpkin and all things fall!
Just because these desserts are miniature doesn’t mean that they don’t pack a mean punch. They start with a graham cracker crumb base. Bet you saw that one coming right? But with some cheesecakes, I am purist. I choose to spice up on aspect rather than throwing a bunch of curve balls your way. Rather than sugar, I subbed brown sugar to add a bit more warmth to the base. Once you have it all combined, simply add a big ol spoonful to the bottom of your serving dishes (or one large dish if you choose not to go the mini route) and let set while you whip up the golden layer.
This layer I could serve on its own as mousse, it is THAT good. I may have been eating it by the spoonful. It was lunchtime and the baby wanted it…so fair enough? Growing up I never really cared for pumpkin pie for some reason. But somewhere along the line, I was introduced to pumpkin cheesecake and all bets were off! I was converted. Pumpkin lover for life.
The filling is so simple. And doesn’t require any cooking. Hence no bake. And this filling sparked another idea and which will be coming soon. Which is incredible! So be on the lookout…
Some light cream cheese is whipped until it’s fluffy and mixed with a bit of powdered sugar (again, holidays and moderation), pumpkin puree, some flavorings then all gently mixed with whipped topping. Once it’s all combined and fluffy, spoon onto of your base, then chill in the fridge until ready to serve.
And we don’t stop there. You can, but come on. That is no fun. Last week, I shared my lighter caramel sauce! AKA. Gold! It’s buttery and gooey and everything caramel should be. Whip this up while making the rest of the cheesecake, but don’t drizzle it on top until you are ready to serve as it hardens upon chilling. A simple solution? Just zap it in the microwave for a few seconds until its slightly warm again and drizzle onto the cheesecake over the pecans.
The only thing left, grab that spoon and dig in!
No Bake Pumpkin Cheesecake is a creamy pumpkin flavored mousse over sweetened graham cracker crust and finished with a nutty, caramel drizzle!
15 minPrep Time
15 minTotal Time
Yields 8
Save RecipeIngredients
- Crust:
- 2 cups honey graham cracker crumbs
- 6 Tbsp butter, melted
- 2 tablespoons Truvia brown sugar blend or 1/4 cup brown sugar
- Cheesecake:
- 1 (8 oz) package low-fat cream cheese, softened
- 3/4 cup powdered sugar
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 2 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 (8 oz) container whipped topping, thawed
- Topping:
- 1/2 cup chopped roasted pecans
- 1/2 cup caramel sauce/topping
Instructions
- Crust: In a medium bowl mix ground graham cracker crumbs,
butter and sugar until crumbly. Divide between 8 containers or ramekins; about 2 heaping tablespoons into each. - Cheesecake: In a large bowl, mix cream
cheese and powdered sugar until well blended. Add pumpkin, extract,cinnamon and nutmeg. Mix well. Fold in whipped topping. - Add cheesecake filling by spooning or piping into the 8 containers.
- Serve immediately or refrigerate cheesecakes until ready to serve.
- To serve, garnish with caramel sauce and pecans.
Hungry for more fall desserts?
Pumpkin Pie Rice Krispies with French Toast Glaze
No Bake Pecan Pumpkin Pie Bites
Whole Wheat Apple Galette with Salted Caramel Drizzle
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
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