Pumpkin Cheesecake….no oven required. Has the texture of smooth and creamy ice cream!
You will need to make the Graham Cracker Crust though.
Ingredients
- 1 recipe Graham Cracker Crust
- 1/2 cup pumpkin purée
- 1 cup SweetEs fusion sweet divided
- 1 tsp pumpkin pie spice dry
- 1 tsp cinnamon
- 1/4 tsp mineral salt
- 1/4 cup heavy cream
- 4 oz cream cheese
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 tsp gelatin not collagen
Instructions
- Make Graham Cracker Crust
- Press 1Tbsp of Crust mixture into paper lined muffin tins - set in freezer.
- Place pumpkin purée, 1/4 cup sweetener, spice, cinnamon and salt in small saucepan over medium heat.
- Cook stirring regularly for about 5 minutes. Remove from heat. Cool completely
- In mixing bowl whip heavy cream and 1/4 cup sweetener until fluffy and stiff peaks form- set in refrigerator
- In separate mixing bowl, using hand mixer, beat cream cheese, butter, vanilla, gelatin and balance of sweetener until creamy.
- Once pumpkin mixture has cooled, add to bowl with butter and cream cheese mix on medium til combined.
- Fold whipped cream into mixture.
- Remove Graham Cracker Crust filled muffin cups from freezer. Fill wells using ice cream scoop.
- Freeze until set.
Share and like us!
