Pumpkin Mini Cheesecakes

To make this the easy way, you will need a cheesecake mini pan like this which can be found on amazon.com:

If not, you can spread the cheesecake in a brownie pan (after you have made a crust bottom with graham crackers) and cut into circles with a circle bun cutter.

If you have the pan, just use Oreos!

Place vanilla Oreos (a single cookie; not the full cookie with the filling) in each cup. The pan is non-stick so you don't necessarily need anything, but if you want to be completely safe, you can add a bit of butter to each cheesecake cavity before filling.


For the cheesecake filling:

*one block of full fat cream cheese (room temp)
*1/2 cup of pumpkin from the baking aisle(I use Libby's pumpkin filling)
*1/2 cup of sugar
*1 tsp of vanilla
*1 egg
*pinch of salt
*pinch of nutmeg (I don't like a lot so I didn't want to use too much)
*1/2 tsp of cinnamon

1. Mix the cream cheese and sugar on medium speed for about 2 minutes until well blended and fluffy. Then add the remainder of the ingredients.
2. Fill a pastry bag to easily fill in the cheesecake cavities (you can fill just about to the top)
3. Bake for 20 minutes on 350F
4. Cool for about 20 minutes and then place in the fridge covering loosely with saran wrap. They will be ready in about 4 hours.
5. Top with ganache, buttercream, whipped cream, etc!

Coffee No-Bake Cheesecake with Chantilly Cream

Finally posting this recipe! Sorry that it took so long; I've been neglecting the blog.

For the Crust:
*1 cup of vanilla Oreos (about 20 cookies) OR just buy graham cracker crumbs and you can skip the whole process of crushing Oreos :)
*2 tbs of unsalted melted butter

To make the crust:
1. Preheat the oven to 350F. Lightly grease a 6-inch springform pan
2. Crush Oreos in a food processor and mix with melted butter.
3. Press the mixture into the pan and bake for about 10 minutes.
4. Refrigerate or freeze to cool while you make the filling.


The recipe for the cheesecake itself can be found on the back of Knox Gelatin, but I doubled it as follows:

*2 envelopes of gelatin
*1 cup sugar
*2 cups of boiling water
*4 packages of 8 oz full fat cream cheese (softened)
*1 tsp vanilla

For coffee flavor add:
*1 tsp black coffee



1. Mix gelatin and sugar in a small bowl and add about 2 cups of boiling water. Stir for about 5 minutes or until the gelatin is dissolved.
2. Beat cream cheese, vanilla, and coffee in a large bowl with an electric mixer on medium speed. Add the gelatin mixture slowly and beat until well combined.
3. Pour the mixture onto the prepared crust.

It should be completely done in about 6-8 hours (to be completely safe though, I usually let set overnight). Thereafter, you can remove from the springform pan and top with whatever you would like! I put buttercream, Reese's Cups, and chocolate sauce on this one

For the Chantilly cream on the outside of the cheesecake itself:

*Place mixing bowl in the freezer for 5 minutes.
Take out and add two cups of heavy whipping cream to the bowl. Then add two TBS of pure granulated sugar and 1 tsp of vanilla.
Mix on medium and then up to high speed until soft peaks form