No Bake Pumpkin Cheese Cake

  • VG Vegetarian

This No Bake Pumpkin Cheesecake is a delightful dessert that combines creamy pumpkin filling with a hint of spice, all nestled in a crunchy crust. It's easy to prepare and Read More...

  • PREP TIME

    15 minutes

  • COOK TIME

    0 minutes

  • DIFFICULTY

    Easy

INGREDIENTS

  • 8 Ounces Plain Cream Cheese, Softened
  • 1 Cup Gluten Free Pumpkin Puree
  • 1 Teaspoon FlavorGod Pumpkin Pie Topper
  • 6 Mini Pie Crusts
  • 1/4 Cup Maple Syrup
  • 1/2 Cup Chocolate Chips
  • 1/2 Cup Crushed Cookies

FLAVOR USED IN THIS RECIPE

(1 FLAVOR )

Pumpkin Pie Topper

Pumpkin Pie Topper is included in

INSTRUCTIONS

  1. 1 Ensure the plain cream cheese is at room temperature for easy mixing. This helps achieve a smooth consistency.
  2. 2 In a large mixing bowl, add the plain cream cheese , gluten free pumpkin puree, and FlavorGod Pumpkin Pie Topper.
  3. 3 Using a hand mixer or whisk, blend the ingredients until completely smooth and creamy, making sure there are no lumps.
  4. 4 Take the mini pie crusts and evenly distribute the pumpkin cream cheese mixture among them. Use a spatula to smooth the tops for an even finish.
  5. 5 Sprinkle the crushed cookies and chocolate chips over the filled mini cheesecakes, distributing them evenly for a nice crunch.
  6. 6 Drizzle the maple syrup over the tops of the mini cheesecakes for added sweetness and flavor. Finish with a light dusting of FlavorGod Pumpkin Pie Topper for garnish.
  7. 7 Place the mini cheesecakes in the refrigerator for at least 2 hours to set. Once chilled, serve and enjoy!

No Bake Pumpkin Cheese Cake

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