Mini Pumpkin Cheesecakes

We used 3 1/2 inch pie tins, filled them high, and yielded 6 mini pies. If you use less filling, then this recipe will yield a few more.

Keyword: mini pumpkin pies

Servings:

Author: Busy Little Chefs | Dyana (mom)

Add the chocolate animal graham cookies to a blender, and and blend on medium high until it becomes fine crumbs.
Melt butter on stovetop, or microwave safe until all butter pieces are dissolved.
In a medium size bowl using a fork, combine and stir the crumbs with the butter until well mixed.
Place the pie tins on a flat plate, add 2 1/2 tablespoons to each pie tin. Using your fingers, press the mixture around the pie tin, pinching around the top. It should be molded to the tin, and not crumbly. Place in the refrigerator to chill, and it become firm.

In a mixer add whipped cream cheese, pumpkin puree, agave, pumpkin pie spice, and vanilla. Mix on medium speed for about 5 minutes, until the filling is well mixed and is fluffy.
With your hands break up animal cookies into small pieces. Add the cookie pieces to the filling. Using a spatula fold the cookies into the cheesecake filling until mixed throughout.
Remove pie crust from refrigerator, and spoon into pie tins. Either make them flat like a pumpkin pie, or add until you have a peak.
Chill for 2-4 hours. Top with whipped cream, and a cute chocolate animal graham cookie.