No-Bake Pumpkin Cheesecake Cups
For the crust:
1 1/2 cups graham cracker crumbs (or 9 whole crackers)
1/4 cup brown sugar, packed
1/2 teaspoon Simply Organic Cinnamon
A pinch of salt
7 tablespoons unsalted butter, melted
For the pumpkin cheesecake cup filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/3 cup canned pumpkin
1/4 teaspoon Simply Organic Pumpkin Spice
1/4 cup heavy whipping cream
If using whole graham crackers, place them in a Ziploc bag and roll with a rolling pin until the crackers turn into crumbs.
In a large mixing bowl, add graham crumbs, brown sugar, cinnamon, and salt together. Mix well. Stir in melted butter until well combined.
Line a 12-cup muffin tray with cupcake liners. Add ¼ cup of the crust mixture into each muffin cup. Use the back of a spoon to press the crust mixture tightly to the bottom of the muffin cups. Freeze for 10 minutes.
In the meantime, prepare the pumpkin cheesecake filling. In a clean, large mixing bowl, beat cream cheese and granulated sugar with an electronic hand mixer on medium speed for about 30 seconds until smooth and creamy. Beat in pumpkin and pumpkin spice on slow speed until well combined.
Wash the mixer and dry completely. In a separate medium bowl, beat heavy whipping cream on high speed for about a minute or until stiff peaks form. Fold the whipped cream into the cheese mixture with a spoon until just combined. (Do not beat.)
Take the muffin tray out of the freezer. Spoon ¼ cup cheese mixture into each muffin cup on top of the crust. Use the back of a spoon to smooth the surface of each cheesecake cup. Cover and refrigerate for 4 hours or until the filling is set.
Before serving, garnish with more cinnamon. Enjoy!