5-Ingredient No-Bake Mini Pumpkin Cheesecakes

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HERE’S THE DEAL.

I’m never going to say no to pumpkin pie. But offer it to me alongside pumpkin cheesecake and 9 times out of 10 I’m probably going to pick the cheesecake instead.

Now, actually making said pumpkin cheesecake is a whole different story. Traditional cheesecake, while rich, thick and decadently delicious, is a bit of a process to put together. And I don’t know about you, but right now, I don’t have time for recipes that involve a process. Ya feel me?

That’s exactly where these 5-Ingredient No-Bake Mini Pumpkin Cheesecakes come in. They’re, obviously, no-bake {aka you don’t have to wait forever to eat them}, they’re all cute and mini {and who doesn’t like that??!}, oh and did I mention you only need 5 ingredients to make them {aka they’re super simple and easy}?!? The recipe can also be doubled {or tripled} so they’re also a great option for a big crowd.

Now, there are a few tricks and secret ingredients to make these mini no-bake cheesecakes just as, if not more, delicious as they’re bigger baked components. First, is the pumpkin flavor, the sweetness and the seasoning. Instead of using a bunch of ingredients, we’re saving time by using one single jar of pumpkin butter. So easy, right? Secondly, we’re adding in a little of the secret ingredient- gelatin. Now, I know what you’re thinking…gelatin?? Are we in a nursing home making Thanksgiving jello? But hear me out. Gelatin is the secret ingredient that makes these no-bake cheesecakes tastes like the real thing. It binds the cream cheese and pumpkin butter together in a texture that is firm yet fluffy, just like regular cheesecake. Trust me on this one. And last but not least, to finish of your cheesecakes and make them look all kinds of elevated and fancy af, top them with some of these candied hazelnuts, whip cream, maybe some candied orange peel, or just go crazy and top them with all three.

Now, come Thanksgiving, you can have your cake and eat too….you just won’t have to make it a day in advance, bake it in a special pan and wait for it to set. You’re welcome.

are you team pie or team cheesecake? Team both is also an acceptable answer ;)

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5-INGREDIENT NO-BAKE MINI PUMPKIN CHEESECAKES

yields 8

INGREDIENTS

• 10-12 graham crackers {or about 1 1/2 cups of graham cracker crumbs}

• 6 tablespoons unsalted butter, melted

• 1 8-ounce package of cream cheese, softened to room temperature

• 1 10-ounce jar of pumpkin butter

• 1/2 a packet of gelatin {I use Knox brand; 1/2 of one of their packets is about 1/2 a tablespoon}

• Candied hazelnuts, whipped cream, candied orange peel or orange zest, for garnish

INSTRUCTIONS

1. Combine the graham cracker crumbs and butter until well mixed. Divide the mixture evenly between 8 ramekins, then use either the back of a measuring cup or spoon, or the palm of your hand, to firmly press the mixture together. Set aside.

2. In the bowl of a stand mixer, beat the cream cheese and pumpkin butter together until the mixture is evenly mixed and fluffy.

3. In a separate small bowl dissolve the gelatin in 1/4 cup of boiling water, stirring continuously until there are no gelatin granules remaining. Immediately begin adding it to the cream cheese mixture, beating it on a low speed. As soon is it’s incorporated, spoon the mixture into the ramekins {I do about 1/4-1/3 of cup per ramekin}. Give the ramekins a gentle tap on the counter or a little jiggle to help the mixture settle, then place them in the refrigerator until set, about 30 minutes. For ease, I personally like to place the ramekins on a baking sheet before putting them in the refrigerator, but that isn’t necessary.

4. Once the cheesecakes are set, garnish as desired and enjoy!

NOTES

• For the crust, I use regular graham crackers, but for a fun twist try using cinnamon or chocolate.

• One of my other favorite ways to elevate the overall flavor of these cheesecakes is to brown the butter for the crusts. Plus, a brown butter crust makes these sound even fancier then they actually are.

• For the cream cheese, I like to use the 1/3 fat option, but any type will work just fine.

• I used regular sized ramekins for this recipe, but feel free to use bigger ramekins. Just note that the overall yield result will be smaller, and they may take a bit longer to set.

• These can be made up to 2 days ahead of time. Just be sure to keep them tightly covered in the refrigerator until you’re ready to serve them.

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