Mini Pumpkin Cheesecakes!

I created this recipe after seeing a post for some pumpkin dip with similar ingredients. I just added a few more to make this complete. These little cheesecakes are perfect for freezing so that you can enjoy a treat whenever your sweet tooth strikes! Super simple recipe, all you need is 7 ingredients!

I used 1 regular cupcake tin for the recipe and had enough batter and crust left to make a full mini cupcake tin batch as well.

Mini Pumpkin Cheesecakes

Ingredients:
* 1 (15oz) can 100% pumpkin puree
* 8oz fat free cream cheese (close to room temp)
* 1 container free cool whip (thawed)
* 1 box sugar free-fat free cheesecake pudding
* 9 honey graham crackers
* 3 tbsp almond milk
* 1/2 tbs earth balance or butter spread

Utensils:
* food processor
* 1 tbsp measuring spoon
* 1 can opener
* 1 mixing bowl
* 1 spatula
* 1 hand mixer/blender
* 1 cupcake tin
* 16 cupcake liners

Directions:
1. Place cupcake liners in cupcake tin.
2. Break graham crackers into food processor, blend until crumbly, add milk and earth balance blend until combine and smooth, set aside.
3. Place first 4 ingredients into mixing bowl, blend with a hand mixer until smooth and combined.
4. Measure one heaping tbsp graham cracker crust in each cupcake liner and flatten well (until firm). I use the tbsp bottom to flatten and be sure to get the edges well too.
4. Place pumpkin cheesecake mixture on top of graham cracker crusts, top with a sprinkle of cinnamon (optional).
5. Freeze for 30-90 mins (until desired), store in freezer in a sealed tupperware. Thaw on counter for 5-10mins before enjoying fully frozen leftovers. Enjoy!