No-Bake Mini Pumpkin Cheesecakes

No-bake pumpkin cheesecake bites come together in minutes.

Freeze then serve the cheesecake bites.

Ingredients

Crust

• 100g (1 cup) gingerbread cookies

• 1/4 tsp cinnamon

• 42g (3 tbsp) salted butter, melted

Cheesecake

• 120ml (1/2 cup) coconut cream

• 8 oz (1 brick) room-temperature cream cheese

• 113g (1/2 cup) pumpkin puree

• 50g (1/4 cup) powdered sugar

• 25g (2 tbsp) brown sugar

• 1/2 tsp vanilla

• 2 tsp cinnamon or pumpkin pie spice

• 1/8 tsp salt

Instructions

1. Pulse the cookies, cinnamon, and butter together in a food processor until crumbly. Press small spoonfuls into a mini muffin pan to create a thin crust.

2. Combine the cheesecake ingredients. Spoon the mixture on top of the crusts until the tins are full.

3. Place the tins in the freezer for 8 hours or overnight. Carefully unmold the cheesecakes and store them in the fridge or freezer.