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!

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Recipe Summary

prep:
35 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
48
Yield:
48 individual cheesecakes
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.

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  • 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.

  • 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.

  • Chill cheesecakes in the refrigerator for 2 hours.

Nutrition Facts

66 calories; protein 1g; carbohydrates 5.8g; fat 4.6g; cholesterol 8.3mg; sodium 39.1mg. Full Nutrition
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