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Mini no-bake pumpkin cheesecakes in front of mini pumpkins

At Great Wolf Lodge, we believe that Halloween should offer something for everyone in the family to enjoy—including our no-bake pumpkin cheesecake recipe.

Our talented culinary teams developed their own special easy no-bake dessert recipe that’s both tasty and easy to make!  

Here’s the recipe to enjoy at home:

No-Bake Pumpkin Cheesecake Cups

Servings: 10 (9 oz. servings)

Crust:

  • 1 ½ graham crackers (break into crumbs)
  • ¼ cup unsalted butter, melted
  • 1 tablespoon sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon pure vanilla extract

Filling:

  • 1 8 oz. package cream cheese (softened to room temperature)
  • 1 15 oz. can pumpkin pie filling
  • 1 3 oz. package sugar free cheesecake-flavored instant pudding mix (vanilla may be substituted as well)
  • 1 14 oz. can sweetened condensed milk
  • 1 12 oz. container frozen whipped topping

Instructions:

  1. Blend cracker crumbs with melted butter, sugar, brown sugar, and vanilla. Mix until well combined.
  2. Spoon the crumbs into individual 9 oz. glass cups (if you prefer, plastic cups work as well). Refrigerate crust to set while making filling.
  3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  4. Add the pumpkin pie filling and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  5. Add the sweetened condensed milk and continue mixing until well combined.
  6. Change your stand mixer attachment to the wire whisk. On slow speed, fold in the tub of whipped topping until well combined.
  7. Allow the mixture to sit under refrigeration for about an hour to set.
  8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
  9. Garnish with additional whipped topping if desired.

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