Mini Pumpkin Cheesecakes with Sugar Cookie Crust

Ingredients

Cookie Crust
Sugar Cookie Mix
Butter and Egg called for in cookie mix

Pumpkin Filling
4 oz cream cheese (softened)
1/2 cup canned pumpkin (not pumpkin pie)
1/4 cup sugar
3/4 tsp pumpkin pie spice

Frosting
4oz cream cheese
1/2 cup sugar
small pinch of salt
1/2 teaspoon vanilla
3/4 cup of heavy whipping cream

Is it just us or does everything in mini form taste SO much better? Not only is mini adorable but going mini allows you to eat two (or three) without feeling guilty! These Mini Pumpkin Cheesecakes with Sugar Cookie Crust are so easy to make, mouth-watering good, and a huge hit at the Mothers Lounge office!

Preheat oven to 350ºF then start making the sugar cookie mix according to directions on back. Once done, shape dough into balls that will fit comfortably in a mini muffin cup (about 1 1/2 inch balls). Press dough evenly into bottom of each muffin cup and slightly up sides. Tip: Use a melon baller to make perfectly even cups!

In separate bowl, mix Pumpkin Filling ingredients until blended. Then, evenly spoon heaping teaspoon of filling into each muffin cup. Tip: Be sure cream cheese is completely softened before hand or mixture will be curd-like! Place in oven and cook for 9-10 minutes!

While mini pies are cooking make your frosting! Start by mixing the softened cream cheese, vanilla, salt, and sugar together then in a separate bowl, whip your heavy whipping cream. Then fold your cream cheese mixture into the whipped cream.