Mini Pumpkin Cheesecakes

Silkology: the delicious art of cooking with Silk

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Servings
12
Total Time
45 min

Ingredients

Crust

  • 1 cup (250 ml) graham cracker crumbs
  • 3 Tbsp (45 ml) margarine (or butter), melted*
  • 1/2 tsp (2 ml) pumpkin pie spice

Filling

  • 1 (8 oz) (240 ml) package light (Neufchatel) cream cheese or non-dairy cream cheese
  • 3/4 cup (175 ml) canned pumpkin (not pumpkin pie filling)
  • 1/4 cup (60 ml) Silk Vanilla soy, almond or coconut beverage
  • 1/3 cup (75 ml) dark brown sugar
  • 1 tsp (5 ml) pumpkin pie spice
  • 1/2 tsp (2 ml) salt
  • 2 eggs*
  • Caramel sauce, if desired

*For a vegan version, use vegan margarine and substitute each egg with 1 Tbsp (15 ml) golden flax meal soaked in 3 Tbsp (45 ml) warm water.

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Preparation
  • Preheat oven to 160°C (325°F). Line a 12-cup muffin tin with paper liners or coat a 12-cup mini cheesecake pan with cooking spray.
  • Combine graham cracker crumbs, margarine and pumpkin pie spice in a small bowl.
  • Place a heaping tablespoon of crumb mixture into each muffin cup. Press down crumbs using a spoon or the bottom of a juice glass. Bake for 5 minutes then cool.
  • In a large bowl, beat cream cheese and pumpkin until smooth.
  • Add Silk, sugar, pumpkin pie spice and salt.
  • Add eggs one at a time, mixing well after each addition.
  • Pour filling into prepared crusts, filling cups almost to the rim.
  • Bake for 25-30 minutes or until set. Cool before serving.
  • Garnish with caramel sauce, if desired.