No Bake Pumpkin Mini Cheesecakes

Directions

1. 1
   Prepare 8 baking cups or panettone baking cups (I used 2 3/8 x 2 Inch ) or mini springform pan.
2. 2
   In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Stir until well combined.
3. 3
   Press evenly in the paper cups with shot glass, to make firm layer. Chill in the fridge whilst you do the rest!
4. 4
   In a medium bowl, with an electric mixer, beat the heavy whipping cream to stiff peaks.
5. 5
   In a large bowl, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy.
6. 6
   Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated. Using a rubber spatula, fold in the whipped cream until well blended and no streaks remain.
7. 7
   Scoop the pumpkin cheesecake filling over the graham cracker crusts and smooth out the tops. Refrigerate for at least 3-4 hours or overnight.
8. 8
   Garnish with additional whipped cream, salted caramel sauce, Graham cracker crumbs and/or chopped pecans before serving.