Mini Pumpkin Cheesecake
An easy, almost no bake alternative to pumpkin pie.
Servings 12 servings
Ingredients
Crust:
- 1.5 cups ginger snap cookies finely crushed using a food processor
- 2 tbsp sugar
- 4 tbsp butter melted
- 1/4 tsp salt
Filling:
- 1 8-ounce package cream cheese, softened
- 5 tbsp butter softened
- 1.5 cups icing sugar sifted
- 1 tbsp pure vanilla extract
- 1 tsp molasses
- 1.5 tsp cinammon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 15 ounce can pure pumpkin puree
Topping:
- 1 cup whipping cream or heavy cream
- 2 tbsp maple syrup pure
Instructions
For the Crust:
- Preheat oven to 350°F.
- Line a 12 cup muffin tin with muffin tin liners.
- Combine ginger snap crumbs with sugar, salt and melted butter.
- Divide crumb mixture evenly amongst 12 muffin tins (approx. 2 tbsp per cup).
- Press down firmly and bake to set, approximately 5 - 7 minutes.
- Remove from the oven and let cool completely before adding the filling.
For the Filling:
- Combine cream cheese and butter and beat until smooth and creamy.
- Add the icing sugar and continue beating for another 2 minutes.
- Add the pumpkin purée, spices, vanilla and molasses and beat until combined and no more lumps appear.
- Once crust has cooled, fill the tins evenly with the pumpkin mixture.
- Chill in the fridge for at least 12 hours to set. Keep chilled until ready to serve.
To Serve:
- Prepare the whipped cream by mixing the whipping cream with the maple syrup until soft peaks appear when beaters are lifted.
- Remove muffin tin liners from pies and arrange on individual plates or on a platter.
- Spoon a dollop of whipped cream onto each pie.
- Garnish with maple flakes, pumpkin pie spice, or cinammon, or drizzle some maple syrup on top (optional).
- Enjoy!
Notes
- This recipe can be made as a 9 inch pie. When baking the crust, increase time from 5 - 7 minutes to 15.