1 oz package sugar free cheesecake instant pudding or 1/3 non sugar free
14 oz can sweetened condensed milk
12 oz frozen whipped topping
Instructions
Place the graham crackers in the bowl of a food
processor and pulse the crackers into fine crumbs.
Add the melted butter, sugar and brown sugar and
pulse until combined. Spoon the crumbs into
individual 9-ounce plastic cups (or other
individual sized cups for serving). Place in the
refrigerator to set while you are preparing the
filling.
In the bowl of a stand mixer with the paddle
attachment, beat the cream cheese until light and
creamy. Add the pumpkin, pumpkin pie spice, and
pudding mix and beat until completely mixed,
scraping down the sides and bottom of the bowl to
ensure that all ingredients are well combined.
Add the sweetened condensed milk and mix again
until well combined.
Change your stand mixture attachment to the wire
whisk. On slow speed, fold in the tub of Cool Whip
until well combined. Allow the mixture to sit in
the refrigerator for about an hour to firm up.
Using a large pastry bag with a large tip, or a
spoon, top the graham cracker crust in each cup with
the pumpkin mixture and refrigerate until ready to
serve. Garnish with additional whipped topping if
desired.
Originally Submitted
9/24/2014
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You can add this No Bake Mini Pumpkin Cheesecakes recipe to your own private DesktopCookbook.