The super-easy seasonal dessert recipe you'll keep going back to — mini no-bake pumpkin cheesecakes
I know I'm in the minority with this one, but I'm not a huge fan of pumpkin pie. I love pumpkin-flavored things, but creamy pies have just never done anything for me. Give me fruit in my pie, thank you very much.
That said, I refuse to not indulge in all things pumpkin this time of year. I also happen to be a huge cheesecake person. I mean, does anyone need a reason to love something composed primarily of cream cheese? I think not. These no-bake mini pumpkin cheesecakes are the perfect dessert option for pumpkin pie lovers, without even a quarter of the work. Crushed cookies, a simple beater filling and microwave streusel all come together in just 15 minutes for this delicious fall treat.
No-bake mini pumpkin cheesecakes with streusel topping recipe
Total time: 15 minutes
For the cheesecake
1/2 cup crushed gingersnap cookies
6 ounces cream cheese, at room temperature
1 cup pumpkin puree
3 ounces crème fraîche
1 tablespoon maple syrup
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
For the streusel topping
1/4 cup oats
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon cinnamon
In the bottom of 4 small ramekins or glass jars, place the crushed gingersnaps.
In a medium bowl, place the cream cheese, and beat with a handheld beater on high speed until softened and fluffy.
Add the remaining cheesecake ingredients to the bowl, and beat again until well combined.
Spoon the cheesecake batter on top of the crushed gingersnaps in the ramekins.
Make the streusel by combining all the ingredients in a small bowl and placing it in the microwave for 20 to 30 seconds to melt the butter. Work together with a fork until mixed well, and sprinkle on top of the cheesecakes.
Serve immediately, or keep refrigerated. If not serving immediately, don't add the streusel topping until right before serving.