🍂🧀🌿 Indulge in Autumn Bliss with No-Bake Infused Pumpkin Cheesecake Cups! 🌿🧀🍂
Fall is in the air, and we’ve got the perfect treat to elevate your season! Introducing our No-Bake Infused Pumpkin Cheesecake Cups recipe – it’s a breeze to make and a delight to savor! 🎃🍰🍃
🌱 Enjoy the flavors of fall with a delightful twist! Remember to consume responsibly and know your limits. 🌱
Follow these simple steps for this delicious pumpkin spice dessert.
1. Line 12 muffin tins with muffin cups or liners. You can also use 12 small mason jars or dessert cups.
2. Combine the graham crackers, melted CannaButter, melted unsalted butter, cinnamon and brown sugar in a food processor and blend until finely crumbled.
3. Place 1 tablespoon of the crust mixture in the bottom of each muffin liner or container and press into the bottom.
4. Beat the cream cheese until smooth.
5. Add the pumpkin pie filling, sugar, and vanilla. Mix until well combined and creamy.
6. Add equal amounts of filling to each muffin liner or container.
7 Store in the fridge for up to one week or in the freezer for up to two months.
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