Name: Mini Pumpkin Cheesecakes (No Bake)
Prep time: 35 min
Cook time: 35 min
Yield: 48
Ingredients: Digestive biscuits (such as McVitie's®), crushed - 12; Unsalted butter, melted - 5 teaspoons; Mascarpone cheese - 1 (8 ounce) container; Pumpkin puree, stirred smooth - ½ (15 ounce) can; Sweetened condensed milk - ½ (14 ounce) can; White sugar - ⅓ cup; Ground cinnamon - ½ teaspoon; Nutmeg - ¼ teaspoon; Ground cloves - ¼ teaspoon; Whole pecans (Optional) - 24

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Mini Pumpkin Cheesecakes (No Bake)

1. Digestive biscuits (such as McVitie's®), crushed - 12

2. Unsalted butter, melted - 5 teaspoons

3. Mascarpone cheese - 1 (8 ounce) container

4. Pumpkin puree, stirred smooth - ½ (15 ounce) can

5. Sweetened condensed milk - ½ (14 ounce) can

6. White sugar - ⅓ cup

7. Ground cinnamon - ½ teaspoon

8. Nutmeg - ¼ teaspoon

9. Ground cloves - ¼ teaspoon

10. Whole pecans (Optional) - 24

How to cook deliciously - Mini Pumpkin Cheesecakes (No Bake)

1. Stage

Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.

2. Stage

Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.

3. Stage

Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.

4. Stage

Chill cheesecakes in the refrigerator for 2 hours.