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No-Bake Mini Pumpkin Cheesecakes

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by: Hungry Happenings
Updated Oct 5, 2017
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No-bake pumpkin cheesecakes with granola bar crusts. Muffin tin for the win!

More About This Recipe

  • Prep these little no-bake treats in about 20 minutes. Then just sit back, relax and wait for the magic to happen. Want a quick and easy dessert to make that is bursting with the flavors of fall? Give these no-bake pumpkin cheesecakes a try. You can eat these while they are semi-frozen, but they are even better once thawed a bit. So let them hang out on the counter for 15-25 minutes before serving. If you don’t have a big crowd to feed, seal any remaining cheesecakes in an airtight container and pop them in the refrigerator or freezer to keep for another occasion.

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No-Bake Mini Pumpkin Cheesecakes

  • Prep Time 20 min
  • Total 2 hr 0 min
  • Servings 18
  • Ingredients 12
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Ingredients

Granola Crust

  • 5 packs (10 bars total) Nature Valley™ Crunchy Granola Bars Oats and Honey
  • 4 Nature Valley™ Soft-Baked Oatmeal Squares Cinnamon Brown Sugar
  • 4 tablespoons butter, melted
  • 4 teaspoons honey

Pumpkin Cheesecake Filling

  • 12 oz (1 1/2 blocks) cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 1/2 cups canned pumpkin puree (NOT pumpkin pie filling)
  • 2/3 cup prepared vanilla pudding
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 8 oz frozen whipped topping, thawed

Instructions

  • Step 
    1
    To make the GRANOLA CRUST, line 18 muffin tin cavities with paper liners.
  • Step 
    2
    In the bowl of a food processor, combine 4 of the 2-bar packs (8 bars total) of the Oats ‘n Honey Granola Bars with the 4 Cinnamon Brown Sugar Nature Valley™ Soft-Baked Oatmeal Squares. Pulse to small crumbs, then pour into a mixing bowl.
  • Step 
    3
    Using a fork, stir in melted butter and honey until well blended. Equally divide the crumbs among the 18 muffin cups. Press into an even layer in the bottom of the muffin cups.
  • Step 
    4
    To make the PUMPKIN CHEESECAKE FILLING, beat cream cheese until light and fluffy. Beat in the sugar until well combined.
  • Step 
    5
    Add the pumpkin puree, pudding, pumpkin pie spice, cinnamon and vanilla, and mix to combine. Add the whipped topping and beat just until incorporated.
  • Step 
    6
    Equally divide the cheesecake filling among the 18 muffin cups. Break the remaining 2 granola bars into very small pieces and sprinkle them over the tops of the cheesecakes. Freeze for at least 1 hour.
  • Step 
    7
    Use a thin plastic spatula or knife to lift the cheesecakes out of the muffin tins and peel off the papers. Allow the cheesecakes to thaw for 15-25 minutes before serving. Store, tightly sealed, in the refrigerator for up to 5 days or in the freezer for up to a month.

Nutrition

260 Calories
15g Total Fat
3g Protein
30g Total Carbohydrate
18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
4475mg
1491%
Sodium
200mg
8%
Potassium
85mg
2%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
8%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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