NO-BAKE Mini Pumpkin Cheesecake Bites

Instructions

Prepare a cupcake pan with cupcake liners. Spray lightly with cooking spray. Set aside.

Crust:

1. In a food processor, blend graham crackers until they are a sand like consistency. Add melted butter and mix well. The consistency should be like wet sand and easily pack-able.
2. Add a spoonful of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Set aside.

Filling:

1. In a standing mixer fitted with the whisk attachment, whip cream cheese until fluffy and smooth. About 3 minutes. Add pumpkin puree, vanilla, and sweetened condensed milk. Add salt and pumpkin pie spice. Mix well.
2. Taste the mixture to see if it needs additional sweetening. If so, add the granulated sugar and mix. Make sure to scrape down the sides of the bowl to ensure no missed lumps. Add whipped cream and mix just to combine. Taste again for sweetness to ensure it's just right.
3. Pipe the filling into the mini crusts and smooth the tops with the back of a spoon if desired.
4. Cover and set in the freezer overnight. Take them out and remove the liners immediately. They can take anywhere from 5-15 minutes to thaw, but will not completely lose its shape.
5. Top with fresh whipped cream and a dusting of cinnamon or pumpkin spice.