No Bake Pumpkin-Caramel Cheesecakes

posted by Lyubomira on September 30, 2015
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No Bake Pumpkin-Caramel Cheesecakes – easy to make, light and fluffy, topped with whipped cream, caramel sauce and crunchy pecans.

It is officially pumpkin season!

And I promise not to be sharing a lot of pumpkin recipes! But these are so good! And you can make them in under 1 hour, which includes chilling time.

no-bake-cheesecake-cups-caremel-pumpkin

Top with Halloween candy, if you’d like to turn these into a Halloween treat, or serve as an alternative to the popular Thanksgiving pumpkin pie.

This is the perfect recipe to satisfy your pumpkin-caramel- cheesecake cravings.

The amount of caramel is just perfect to sweeten the dessert. Creamy and a little addictive, if you love pumpkin, this recipe is worth trying.

no-bake-cheesecake-cups-caremel-pumpkin

Feel free to use gingersnaps or graham crackers for the crust.

The truth is – I thought of baking a pumpkin cheesecake, which I still may do, but I was short on time. Baking a cheesecake and experimenting with cheesecake recipes, meant that I’ll most likely have a couple of failed ones. To play it safe and not waste any ingredients, I decided to go with this no-bake version.

This cheesecake tastes like a mousse, if you let it stay at room temperature for at least 20 minutes.

Hope you like these mini cheesecakes and you get to try them!

no-bake-cheesecake-cups-caremel-pumpkin

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Servings: 6

No Bake Pumpkin-Caramel Cheesecakes

Prep Time:
20 minutes
Total Time:
20 minutes
No Bake Pumpkin-Caramel Cheesecakes - easy to make, light and fluffy, topped with whipped cream, caramel sauce and crunchy pecans.
no bake cheesecake cups caremel pumpkin
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5 from 8 votes
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Ingredients

  • 8 oz softened cream cheese
  • 1/2 cup caramel sauce
  • 1/2 cup pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup heavy cream + more for decorating — (optional)
  • 1/2 cup crushed graham crackers or gingersnaps
  • 2 tbsp melted coconut oil — (or butter)
  • 1/4 cup chopped toasted pecans

Instructions

  1. In the bowl of a stand mixer beat cream cheese, caramel sauce, pumpkin puree and pumpkin pie spice until smooth.
  2. In a separate bowl beat heavy cream until soft peaks form. Fold it into the pumpkin mixture.
  3. Mix crushed cookies, pecans and coconut oil (or butter). Press into the bottom of 4 small glasses. Top with pumpkin cheesecake mixture. Decorate with whipped cream, caramel sauce, pecans and crushed cookies (optional).
  4. Refrigerate for 40 minutes before serving.
Course: Dessert
All text and images © Lyubomira from CookingLSL.

Nutrition Information

Calories: 351, Fat: 28g, Saturated Fat: 16g, Cholesterol: 68mg, Sodium: 245mg, Potassium: 155mg, Carbohydrates: 22g, Fiber: 1g, Sugar: 3g, Protein: 4g, Vitamin A: 3995%, Vitamin C: 0.8%, Calcium: 74%, Iron: 0.9%

no-bake-cheesecake-cups-caremel-pumpkin

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posted in Desserts
originally posted on September 30, 2015 last updated on January 5, 2023
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