Best Jell O No Bake Mini Pumpkin Cheesecakes Recipes
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
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 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.
MINI NO-BAKE PUMPKIN CHEESECAKES
Take the bite-sized dessert trend to the next level this Thanksgiving with a mini pumpkin cheesecake. This no-bake treat is perfect for getting the kids involved, and the budget-friendly ingredients can be found at your local Walmart.
Provided by Mary Jenny
Categories Cheesecake
Time 10m
Yield 24 cheesecakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
- Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
- Chill until firm, about 3 hours. Serve chilled.
Nutrition Facts : Calories 61.3, Fat 4.7, SaturatedFat 2.7, Cholesterol 14.5, Sodium 38.1, Carbohydrate 4.5, Fiber 0.1, Sugar 3.1, Protein 0.6
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