Best 4 Jell O No Bake Mini Pumpkin Cheesecakes Recipes
Indulge in the delightful symphony of flavors and textures with these Jell-O No-Bake Mini Pumpkin Cheesecakes. These individual treats are a feast for the senses, featuring a graham cracker crust, a creamy pumpkin cheesecake filling infused with Jell-O, and a vibrant swirl of whipped cream. Perfect for any occasion, these cheesecakes offer a delightful balance of sweetness and tanginess, with a smooth and velvety texture that melts in your mouth.
_**Pumpkin Cheesecake Filling:**_
- _Cream cheese_: This forms the base of the filling, providing a rich and creamy texture.
- _Sugar_: Adds sweetness to balance the tanginess of the cream cheese.
- _Pumpkin puree_: Gives the cheesecake its signature pumpkin flavor and vibrant orange color.
- _Eggs_: Binds the ingredients together and adds structure to the filling.
- _Vanilla extract_: Enhances the flavor of the pumpkin and adds a touch of warmth.
- _Ground cinnamon_: Provides a warm and cozy spice that complements the pumpkin.
- _Ground nutmeg_: Adds a subtle hint of spice to enhance the pumpkin flavor.
- _Jell-O instant pudding mix (flavor of your choice):_ This adds a unique twist to the cheesecake filling, infusing it with the flavor of your favorite Jell-O.
_**Whipped Cream:**_
- _Heavy cream_: The base of the whipped cream, providing a light and fluffy texture.
- _Powdered sugar_: Sweetens the whipped cream and helps it hold its shape.
- _Vanilla extract_: Enhances the flavor of the whipped cream and adds a touch of warmth.
_**Graham Cracker Crust:**_
- _Graham cracker crumbs_: Forms the base of the cheesecake, providing a crunchy and subtly sweet foundation.
- _Melted butter_: Binds the graham cracker crumbs together and helps them set.
NO-BAKE PUMPKIN CHEESECAKE
It takes mere minutes for Leila Flavell of Bulyea, Saskatchewan to ad holiday flair to a no-bake cheesecake. She used canned pumpkin and spices to dress up the mix with thick, creamy results.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes. , Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.
Nutrition Facts : Calories 259 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 397mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
JELL-O NO-BAKE MINI CHEESECAKES
Create no-bake mini cheesecakes for a party! Made with a cheesecake mix, these JELL-O No-Bake Mini Cheesecakes are ready to chill in just minutes.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Mix Crust Mix, margarine and sugar until blended. Spoon into 12 paper-lined muffin cups; press crust mixture firmly onto bottoms of cups.
- Beat milk and Filling Mix with mixer on low speed just until blended, then beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
- Refrigerate 1 hour.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 2.44 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.5043 g, Sugar 0 g, Protein 2 g
JELL-O® NO-BAKE MINI PUMPKIN CHEESECAKES
Celebrate the fall season with JELL-O® No-Bake Mini Pumpkin Cheesecakes! This mini pumpkin cheesecake recipe is easy to make with only four ingredients.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 1 mini cheesecake each
Number Of Ingredients 4
Steps:
- Mix Crust Mix, margarine and sugar until well blended; press onto bottoms of 12 paper-lined muffin cups.
- Beat milk and Filling Mix with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
- Refrigerate 1 hour.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 15 g, Protein 2 g
MINI NO-BAKE PUMPKIN CHEESECAKES
Gingersnaps fit perfectly into the bottom of muffin cups so they make a great mini pie crust for these tiny treats. A little bit of gelatin helps the pumpkin-cream cheese filling set without making it hard or rubbery.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
- Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
- Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
- Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.
Tips:
- Use softened cream cheese for a smooth filling.
- Chill the cheesecake base before adding the filling to prevent cracking.
- Use a pumpkin puree that is not too thick, or the cheesecake will be dense.
- Add a touch of cinnamon or nutmeg to the filling for extra flavor.
- If you don't have a muffin tin, you can use a 9-inch pie plate instead.
- Top the cheesecakes with whipped cream or a dollop of sour cream before serving.
Conclusion:
These no-bake mini pumpkin cheesecakes are the perfect fall dessert. They are easy to make, delicious, and festive. With a creamy pumpkin filling and a graham cracker crust, these cheesecakes are sure to be a hit at your next party or gathering.
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