Everyday Meals

Mini Pumpkin Cheesecakes (No Bake)


  • 12digestive biscuits (such as McVitie’s®), crushed
  • 5 teaspoons unsalted butter, melted
  • 1 (8 ounce) container mascarpone cheese
  • ½ (15 ounce) can pumpkin puree, stirred smooth
  • ½ (14 ounce) can sweetened condensed milk
  • ⅓ cup white sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 24whole pecans(Optional)
  • Directions

  • Step 1

    Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Chill cheesecakes in the refrigerator for 2 hours.

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