Celebrate the fall season with JELL-O® No-Bake Mini Pumpkin Cheesecakes! This mini pumpkin cheesecake recipe is easy to make with only four ingredients.
What You Need
Original recipe yields 12 servings
1 pkg. (9.2 oz.) JELL-O No Bake Pumpkin Style Pie Dessert
5 Tbsp. margarine or butter, melted
2 Tbsp. sugar
2-1/2 cups cold milk
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Let's Make It
Mix Crust Mix, margarine and sugar until well blended; press onto bottoms of 12 paper-lined muffin cups.
Beat milk and Filling Mix with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
Refrigerate 1 hour.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Top with a small dollop of thawed COOL WHIP Whipped Topping and a sprinkle of cinnamon just before serving.
Store any leftover cheesecakes in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 mini cheesecake each
* 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.