The Original Cannoli Chips

Mini Pumpkin Cheesecakes

This recipe and all pictures were provided from Sweet Things By Lizzie. Visit Lizzie’s website for more recipes:

We Love Cheesecakes Recipes. We recently sent some samples to Sweet Things By Lizzie, and she whipped together these unbelievable Mini Pumpkin Cheesecakes with a Cannoli Chip crust. Follow her recipe to create these delicious treats to share with your family (or eat them by yourself)!

Read on for the Mini Pumpkin Cheesecakes with a Cannoli Chip Crust.


Makes: 8 mini cheesecakes
Prep time: 40 minutes   Bake time: 30 minutes

1 and 1/2 cups Cinnamon & Sugar Original Cannoli Chips crumbled
5 tablespoons melted butter

Cheesecake filling
3 (8 ounce) packs of full fat cream cheese softened
1 cup sugar
1 teaspoon best quality vanilla
1 cup canned pumpkin
3  medium eggs at room temperature
1 and 1/2 teaspoons cinnamon

Sweetened whipped cream
1 cup heavy cream
2 tablespoons confectioners sugar
sprinkle of cinnamon

Blend cannoli chips and melted butter together until combined. Divide equally into the individual cheesecake pans and press onto the bottom. You can make these in a muffin tin if you do not have mini cheesecake pans. If they are not non stick, lightly butter or spray the tins with non stick spray.

Preheat your oven to 350 degrees. In a food processor, add cream cheese,  sugar, pumpkin, vanilla and cinnamon. Add eggs one at a time and pulse until all ingredients are incorporated. Divide equally among the 8 mini cheesecake cups, filing them no more than 3/4 full. If you are using a muffin tin,  it will make more than 8 cheesecakes.  Bake for 30 to 35 minutes or until the center is done and firm to the touch. Cool completely before carefully removing them to a wire rack. Chill in the fridge until you are ready to serve them with sweetened whipped cream. To make the whipped cream, place your mixing bowl in the freezer for several minutes. When very cold, whip a cup of heavy cream with 2 tablespoons of confectioners sugar until stiff peaks form. Dollop the cold cheesecakes with the whipped cream and sprinkle a bit of cinnamon on top for presentation.