Comida Kraft
Recipe Box

Mini Pumpkin Spice Latte Cheesecakes

Prep Time
Total Time

24 servings

What You Need

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Make It

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  • Heat oven to 325°F.
  • Combine cookie crumbs and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
  • Beat cream cheese and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add pumpkin, 2 tsp. pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in coffee granules until completely dissolved. Spoon over crusts.
  • Bake 26 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  • Beat whipping cream with remaining 2 Tbsp. sugar in clean bowl with mixer on high speed until stiff peaks form. Spoon into pastry bag; use to pipe whipped cream over cheesecakes. Sprinkle with remaining pumpkin pie spice.

How to Pipe the Whipped Cream

Insert decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Fill bag halfway with whipped cream. Unfold cuffed top and twist bag until it's tight against the whipped cream. To pipe, hold bag firmly and squeeze from the top, keeping bag twisted closed to prevent leaking from the top of bag.


Prepare using PHILADELPHIA Neufchatel Cheese.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 210
Total fat 15g
Saturated fat 9g
Cholesterol 75mg
Sodium 150mg
Carbohydrate 16g
Dietary fiber 0g
Sugars 12g
Protein 3g
% Daily Value
Vitamin A 35 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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