Akram's Ideas
Akram's Ideas: No-Bake Caramel Pumpkin Cheesecake Minis

No-Bake Caramel Pumpkin Cheesecake Minis

It’s been weeks since the holiday season officially ended, but if you are like me you may just have a few holiday ingredients laying around your pantry and fridge.

One item, which I can’t get enough of is  Philadelphia Pumpkin Spice Cream Cheese Spread, I love that stuff. I bought a lot of it, for various recipes and was left with one container in the fridge.

Philadelphia Pumpkin Spice Cream Cheese Spread,
Philadelphia Pumpkin Spice Cream Cheese Spread, mixed with 2 oz or regular cream cheese

As I’ve said in the past, this stuff is good, even just on toast, but I wanted to use up this last ¾ of a container with one last fun dessert idea.

Tasty

I follow Tasty on Facebook, and if you don’t I really suggest you do, they have all sorts great quick and easy recipes. One of which was their No-Bake White Chocolate Raspberry Cheesecakes.

The recipe sounded easy and tasty. Then I thought maybe I could rework the recipe to make Caramel Pumpkin Cheesecake Minis.

My Version

Obviously my version included Philadelphia Pumpkin Spice Cream Cheese Spread however there were a few other changes. First I took out the raspberry, since I didn’t think it pair good with pumpkin.

1 cup of white chocolate chips
1 cup of white chocolate chips

Since the goal of this dish was to use up leftover pumpkin ingredients, I used William Sonoma Pumpkin Spice Syrup in place of the vanilla in the recipe.

Williams-Sonoma Pumpkin Spice Syrup
Williams-Sonoma Pumpkin Spice Syrup replaced the vanilla in the recipe

Finally, to cut the pumpkin flavor a little and give some interest I decided to add a drizzling of caramel sauce to the top of each cheesecake.

No-Bake Caramel Pumpkin Cheesecake mixture
No-Bake Caramel Pumpkin Cheesecake mixture
No-Bake Caramel Pumpkin Cheesecake Minis
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Ingredients
  1. 6 oz Philadelphia Pumpkin Spice Cream Cheese Spread
  2. 2 oz Philadelphia Cream Cheese
  3. 1/4 cup butter, softened
  4. 1/4 cup sugar ( I used Splenda)
  5. 1 Tbsp. William Sonoma Pumpkin Spice Syrup
  6. 1 cup white chocolate chips, melted
  7. 8 oz whipped cream
  8. 1 cup graham cracker crumbs (about 8 crushed graham crackers)
  9. 1/4 cup butter, melted
  10. Caramel Sauce
Instructions
  1. In a bowl, beat pumpkin spice cream cheese, cream cheese, butter, sugar, and pumpkin syrup.
  2. Fold in the melted white chocolate, then the whipped cream.
  3. Mix graham cracker crumbs with melted butter. Line a muffin tin with liners, and spoon the graham cracker mixture at the bottom, to form a crust.
  4. On top of the graham cracker crust pour cheesecake mixture.
  5. Freeze for at least one hour. Remove from the muffin tins, remove the liner, drizzle with caramel sauce.
Adapted from Tasty's No-Bake White Chocolate Raspberry Cheesecakes
Akram's Ideas http://akramsideas.com/

Cheesecake Minis

Now when I made these I decided to use my mini pumpkin cheesecake springform pan from Williams-Sonoma. They make the perfect pumpkin shaped cheesecake minis.

Mini pumpkin springform pan with graham cracker crust
Mini pumpkin springform pan with graham cracker crust

Alternatively, if you are lazy You could just dump the whole mixture into a springform pan and make one big cheesecake. After filling my mini pumpkin cheesecake pan, I used a 6” pan to use up the rest of the batter.

Akram's Ideas: No-Bake Caramel Pumpkin Cheesecake
No-Bake Caramel Pumpkin Cheesecake

Results

Akram's Ideas: No-Bake Caramel Pumpkin Cheesecake Minis
No-Bake Caramel Pumpkin Cheesecake Minis

This was fantastic! I loved these little guys. I will say however, they are really rich so, the mini version is about all one can eat in one setting. Overall though I thought it was a super quick and easy way to make pumpkin cheesecake and I’m really happy with it.

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Akram's Ideas: No-Bake Caramel Pumpkin Cheesecake Minis

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Akram Taghavi-Burris

designer, writer, educator, tech nerd, crafter, baker, sewer and vintage collector, who Brings Creative & Crazy Ides to Life.

Follow @akramsideas

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