Mini No-Bake Eggnog Pumpkin Pie Cheesecakes

These little no-bake pies are the perfect treat for any holiday gathering! Individual Egg Nog Pumpkin Pie Cheesecakes will make your family and guests feel super special! They’ll never know how easy they are to make!

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I am one spoiled lady.

Why?

Because every year my super hubby cooks Thanksgiving dinner. He loves brining a turkey, making cranberry sauce, he makes a killer sweet potato soup… and his specialty is eggnog pumpkin pie.

It is fantastic, the creamy delicious flavor of the eggnog combined with pumpkin just makes for a super delicious pie. It is always a hit!!

I decided to take that flavor combination and turn it into something equally as delicious but easier to make!

These little mini pies are so super simple and they are perfect for your holiday gatherings or parties. They come together quickly and make your guests feel super special.

You can pick up the ingredients at your local Wal-Mart. What makes these so easy is the Dannon® Oikos® Pumpkin Pie Greek Yogurt®. It is already perfectly tasty without the addition of any spices or sweeteners, so it makes the perfect ingredient for these pies! Of course you want to top them off with a swirl of  Reddi-wip® because what is pumpkin pie without it??

 

Here’s what you’ll need for these mini pumpkin pie cheesecakes-

6- Mini Graham Cracker Pie Crusts

2- Dannon® Oikos® Pumpkin Pie Greek Yogurt®

8 oz. Cream Cheese (softened)

1/4- tsp Nutmeg

1/4- Cup Eggnog

1- Tbsp Sugar

Reddi-wip®

Pumpkin pie spice (optional for garnish)

 

The first thing you want to do is set your mini graham cracker crusts out and ready to go.

 

Now using a stand or hand held mixer blend together your cream cheese, eggnog, sugar and nutmeg until well blended. Spoon that mixture into your mini pie shells until they are about 1/2 of the way full. Smooth out the top.

 

 

Now spoon your Dannon® Oikos® Pumpkin Pie Greek Yogurt® over the top and fill the remainder of the pie shell.

Top the little pie with a swirl of Reddi-wip® and a sprinkle of pumpkin pie spice and you’re ready to go!!

 

 

These mini pumpkin pie cheesecakes can be stored in the fridge until ready to eat, they’re also delicious frozen and allowed to thaw for about 1/2 an hour before eating! Either way they are a perfect treat for any holiday get together!

 

What is your favorite holiday pie? How would you make it over into a mini pie??