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!

• Preparation Time: 35 mins
• Total Time: 35 mins
• Calories: 66 Calories

Ingredients

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

Recipe Instructions

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.