Servings: 6
No Bake Pumpkin-Caramel Cheesecakes - easy to make, light and fluffy, topped with whipped cream, caramel sauce and crunchy pecans.
-
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
-
In the bowl of a stand mixer beat cream cheese, caramel sauce, pumpkin puree and pumpkin pie spice until smooth.
-
In a separate bowl beat heavy cream until soft peaks form. Fold it into the pumpkin mixture.
-
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).
-
Refrigerate for 40 minutes before serving.
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%