These no-bake mini pumpkin cheesecakes are a lighter dessert, perfect for the fall and holiday seasons!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Dessert
Servings: 6
Author: Sara @ Mom Endeavors
Ingredients
2containers Dannon® Oikos® Pumpkin Pie Greek Yogurt®
4oz⅓ fat cream cheese
1package Mini Graham Cracker Pie Crust6-count
Reddi-wip®
1/2Cupchopped pecans
2TbspCaramel Sauce
Pinchof pumpkin pie spice
Instructions
Mix Greek yogurt and cream cheese, until creamy & well-combined (using a high-powered blender, food processor, or by hand).
Fill each mini pie crust with the cheesecake filling (be sure not to overfill).
Refrigerate for at least a couple hours to set-up more if desired or serve immediately.
To serve, top each mini pie with a swirl of Reddi-wip®. Then, sprinkle on some chopped pecans, a drizzle of caramel sauce, and a dusting of pumpkin pie spice!