since my little one was helping to make dessert, i wanted to find something simple and fun. this no bake pumpkin cheese cupcakes fit the bill. my little one enjoyed mixing and smashing and filling. after dinner was done, everyone enjoyed eating them!
- muffin pan
- 1 small ziplock bag
- meat tenderizer -or- potato masher
- icing spatula -or- butter knife
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- ⅓ cup sugar – or –
¼ cup agave
- ½ teaspoon pumpkin spice – or –
½ teaspoon cinnamon only
- 2½ cups whipped topping (gluten free and vegan)
- 2-3 large graham crackers (gluten free and vegan)
mix cream cheese, pumpkin, sugar and spice until well blended. gently add in whipped topping.
place graham crackers in a ziplock bag, close, then use the meat tenderizer or potato masher to create graham crumbs. in the muffin pan, spoon in a layer of graham crumbs in each. then fill each to the top with the pumpkin cream cheese filling.
refrigerate for 3 hours or until firm. using an icing spatula or butter knife, gently remove each cheese cupcake and place on a dessert plate. top with extra graham crackers.
resource: Kraft Philadelphia No-Bake Pumpkin Cheesecake