Small No-bake Marshmallow Pumpkin Cheesecake
Ingredients
The cheesecake filling
-
5
ounces
marshmallows
-
½
cup
canned pumpkin
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
salt
-
3
ounces
cream cheese
-
½
cup
heavy cream
-
1
tablespoon
granulated sugar
The crust
-
¾
cup
graham cracker crumbs
-
4
tablespoons
butter
-
2
tablespoons
brown sugar
Optional toppings
-
whipped cream
-
ground cinnamon
Instructions
- Melt marshmallows with pumpkin, spices, and salt over medium-low heat until fully melted.
- Cool the mixture to room temperature for about 45 minutes to an hour.
- Prepare the crust by mixing graham cracker crumbs, melted butter, and brown sugar, then pressing into a 6-inch pie tin.
- In a separate bowl, whip heavy cream with sugar until stiff peaks form.
- Incorporate softened cream cheese into the cooled marshmallow mixture until smooth.
- Gently fold in the whipped cream until no streaks remain, then spoon the filling into the crust.
- Refrigerate for 3 to 4 hours until set, then decorate with whipped cream and cinnamon before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
356
Total fat
23g
Total carbohydrates
32g
Total protein
4g
Sodium
150mg
Cholesterol
30mg
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