Best 7 Jell O No Bake Mini Pumpkin Cheesecakes Recipes
No-bake mini pumpkin cheesecakes are a delicious and festive dessert that are perfect for any occasion. They are easy to make and can be tailored to your own taste. Whether you like them classic or with a twist, there's a recipe out there that's perfect for you. From classic pumpkin to chocolate swirl, these mini cheesecakes are sure to please everyone. So grab your ingredients and get ready to bake up a batch of these delicious treats!
Check out the recipes below so you can choose the best recipe for yourself!
NO-BAKE PUMPKIN CHEESECAKE
It takes mere minutes for Leila Flavell of Bulyea, Saskatchewan to ad holiday flair to a no-bake cheesecake. She used canned pumpkin and spices to dress up the mix with thick, creamy results.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes. , Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.
Nutrition Facts : Calories 259 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 397mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
JELL-O NO-BAKE MINI CHEESECAKES
Create no-bake mini cheesecakes for a party! Made with a cheesecake mix, these JELL-O No-Bake Mini Cheesecakes are ready to chill in just minutes.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Mix Crust Mix, margarine and sugar until blended. Spoon into 12 paper-lined muffin cups; press crust mixture firmly onto bottoms of cups.
- Beat milk and Filling Mix with mixer on low speed just until blended, then beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
- Refrigerate 1 hour.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 2.44 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.5043 g, Sugar 0 g, Protein 2 g
JELL-O® NO-BAKE MINI PUMPKIN CHEESECAKES
Celebrate the fall season with JELL-O® No-Bake Mini Pumpkin Cheesecakes! This mini pumpkin cheesecake recipe is easy to make with only four ingredients.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 1 mini cheesecake each
Number Of Ingredients 4
Steps:
- Mix Crust Mix, margarine and sugar until well blended; press onto bottoms of 12 paper-lined muffin cups.
- Beat milk and Filling Mix with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
- Refrigerate 1 hour.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 15 g, Protein 2 g
MINI NO-BAKE PUMPKIN CHEESECAKES
Gingersnaps fit perfectly into the bottom of muffin cups so they make a great mini pie crust for these tiny treats. A little bit of gelatin helps the pumpkin-cream cheese filling set without making it hard or rubbery.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
- Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
- Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
- Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.
MINI NO-BAKE PUMPKIN CHEESECAKES
Take the bite-sized dessert trend to the next level this Thanksgiving with a mini pumpkin cheesecake. This no-bake treat is perfect for getting the kids involved, and the budget-friendly ingredients can be found at your local Walmart.
Provided by Mary Jenny
Categories Cheesecake
Time 10m
Yield 24 cheesecakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
- Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
- Chill until firm, about 3 hours. Serve chilled.
Nutrition Facts : Calories 61.3, Fat 4.7, SaturatedFat 2.7, Cholesterol 14.5, Sodium 38.1, Carbohydrate 4.5, Fiber 0.1, Sugar 3.1, Protein 0.6
MINI PUMPKIN CHEESECAKE
So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 2h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
- Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
- Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
- To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g
MINI PUMPKIN CHEESECAKES (NO BAKE)
This is a no-bake recipe I created from several other recipes online as well as some imagination! Great for around the holidays, and for taking to parties and get-togethers! The cheesecakes have a nice pumpkin flavor, and they are airy and rich! This recipe is a work in progress, so any tips are appreciated!
Provided by MustangFilly77
Categories Fruits and Vegetables Vegetables Squash
Time 2h35m
Yield 48
Number Of Ingredients 10
Steps:
- Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.
- 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.
- 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.
- Chill cheesecakes in the refrigerator for 2 hours.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.8 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2 g, Sodium 39.1 mg, Sugar 4.3 g
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