I have been trying to figure out things to make that would be awesome (and delicious!) to pack in lunches for dessert. We were getting bored of cookies and such, and I didn't want to go out and just get a pre-made snack from the store. When Instructables launched the Halloween Food contests and the Cupcake contests, an idea struck me all at once.
If there is one thing I make that my husband absolutely adores, it is my No Bake Pumpkin Cheesecake. He loves it for Halloween, Thanksgiving, Christmas, on his birthday, you name it. However, having a full slice of cheesecake at lunch everyday is a bit much, so I decided to make these little snack-sized Pumpkin Cheesecake Cupcakes!
We're using these to pack in lunches for work and school, but they are also great for Halloween parties, Thanksgiving dessert, and holiday grab-ables!
What You Will Need:
2 Boxes of No-Bake Cheesecake Mix ( I used the Jell-O brand's home-style cheesecake mix.)
1 Can Pumpkin Puree (or 1-1/2 Cups)
1 8-oz package of Cream Cheese (softened, leave out at room temperature for 30 minutes to an hour.)
1/4 Cup Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Pumpkin Pie Spice
1-1/2 Sticks of Butter (Softened / Melted)
1 Package Almond Windmill Cookies (Also acceptable are molasses cookies, oatmeal cookies, or gingersnaps)
2 Mixing Bowls
Measuring Cups / Spoons
Muffin / Cupcake Pan
Gallon-sized Zip-lock Bag
Hammer / Mallet / Smashy Thing