Ingredients for - Mini Pumpkin Cheesecakes (No Bake)
1.
Digestive biscuits (such as McVitie's®), crushed 12
4.
Pumpkin puree, stirred smooth ½ (15 ounce) can
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.
Recipe information
Cooking:
35 min.
Servings per container:
48
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