Jell O No Bake Mini Pumpkin Cheesecakes Recipes

Steps:

• 1. Step 1: In a 9" pie pan, melt 4 1/2 - 5 Tbsp butter or margerine. Hint: I cover the pie pan with plastic wrap before putting it in the microwave for easy clean-up.
• 2. Step 2: Add the entire packet of grahm cracker crumb (from the No-Bake Cheesecake box) to the melted butter or margerine.
• 3. Step 3: Add 2 Tbsp sugar to the graham cracker crumbs and butter or margarine mixture.
• 4. Step 4: With a fork, mix ingredients together until the crumbs moisten.
• 5. Step 5: Starting from the center of the pie pan, firmly press mixture down to create the crust. Continue working your way to the sides of the pie pan. Then start working your way halfway up the side of the pan. When crust is formed, set aside. Hint: I use the bottom of a small juice glass to form the crust or use a sandwich baggie over my hand.
• 6. Step 6: In a medium bowl add the entire No-Bake cheesecake mixture packet.
• 7. Step 7: While stirring with a wisk add 1 1/2 tsp pumpkin pie spice to the bowl.
• 8. Step 8: In a seperate small bowl add 1/2 cup of the canned pumpkin. Hint: I freeze (freezes great) the remainder of the pumpkin for another time.
• 9. Step 8: To the pumpkin wisk in 1 1/4 cups of milk. Hint: You may also use increase the amount of milk to 1 1/2 cups if you like it more pudding like.
• 10. Step 9: Once the wet ingredients have been stirred, add it to the dry ingredients until well combined. (wisking thoroughly for no lumps)
• 11. Step 10: Pour the pumpkin cheesecake filling into the crust, cover, and chill for at least 3 1/2 hours. Then enjoy! Hint: Although I added it for looks, you can have whipped cream with your cheesecake!

Steps:

• 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.

Steps:

• Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
• Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
• Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
• Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.

Steps:

• Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes. , Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.

Steps:

• Mix Crust Mix, margarine and sugar until blended. Spoon into 12 paper-lined muffin cups; press crust mixture firmly onto bottoms of cups.
• Beat milk and Filling Mix with mixer on low speed just until blended, then beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
• Refrigerate 1 hour.