YIELD: 12 mini cheesecakes
TIME: Total: 14 hours
Mini Pumpkin Cheesecakes
Ingredients
12 graham crackers
5 Tablespoons Kite Hill butter, melted
1 Tablespoon + 1 teaspoon sugar
Dash of kosher salt
2 (8oz) containers Kite Hill Pumpkin Pie Cream Cheese
1 (13.5oz) can coconut cream
2 Tablespoons sugar
1/2 teaspoon vanilla extract
Method
Evenly distribute the mixture into the cups (about 3 tablespoons each). Using your hands or a spoon, firmly press the crust into the bottom and sides (about 2/3 the way up). Place in the freezer for 2 hours.
Tip: Avoid tipping or shaking the can of coconut cream. Use a high quality, high fat cream for best results. If you find after refrigerating the cream does not separate and harden, try another can or brand with higher fat content. We like to use 365 Whole Foods Organic Coconut Cream.
Tip: You created a beautiful, airy whipped cream so fold gently to preserve all that hard work! When folding in, always add the light ingredient to the heavy ingredient. Start with about a third of the whipped cream needed and fold in just until mixed/no streaks remain. Continue adding in thirds, repeating until the full amount is added.
Step 1.
Prepare the muffin pan. To assist with removing the finished cheesecakes from the pan, place a 1”X4” parchment sling into each cup of a standard 12 cup muffin tin. These slings should create a strip of parchment across the bottom and up two opposing sides with some overhang so you can hold on to it and lift each cake out.
Step 2.
Make the crust. Using a food processor or bag and rolling pin, pulse or crush the graham crackers until fine crumbs are formed. Combine the crumbs, melted butter, sugar and dash of salt. Mix until all crumbs are saturated. Evenly distribute the mixture into the cups (about 3 tablespoons each). Using your hands or a spoon, firmly press the crust into the bottom and sides (about 2/3 the way up). Place in the freezer for 2 hours.
Step 3.
Make the coconut whipped cream. Once chilled, open and scoop out the cream from the top, leaving any liquid behind. Using a stand mixer or hand beaters, whip the cream until light and fluffy. Store in the refrigerator while you prepare the filling.Tip: Avoid tipping or shaking the can of coconut cream. Use a high quality, high fat cream for best results. If you find after refrigerating the cream does not separate and harden, try another can or brand with higher fat content. We like to use 365 Whole Foods Organic Coconut Cream.
Step 4.
Make the filling. In a bowl, mix the cream cheese, sugar, and vanilla extract until combined. Gently fold in 2/3 cup (100g) of the prepared coconut whip cream. Any remaining whipped cream can be saved for up to a week in the refrigerator. Tip: You created a beautiful, airy whipped cream so fold gently to preserve all that hard work! When folding in, always add the light ingredient to the heavy ingredient. Start with about a third of the whipped cream needed and fold in just until mixed/no streaks remain. Continue adding in thirds, repeating until the full amount is added.
Step 5.
Fill the cups. Remove the prepared muffin tin and crust from the freezer. Evenly distribute the filling amongst the 12 cups. Refrigerate for 12 hours. Enjoy as is or top with the leftover whipped cream and a dash of pumpkin pie spice. This recipe uses:
Pumpkin Pie Cream Cheese
