No-Bake Pumpkin Cheesecake Cups

Steps

• 1

  Place paper baking cup in each of 12 regular-size muffin cups.
• 2

  For crust, place 8 unwrapped granola bars in food processor; process until finely crushed. In medium bowl, mix crushed granola bars, brown sugar and melted butter. Press about 2 level tablespoons of mixture into bottom of each muffin cup. Freeze 10 minutes.
• 3

  Meanwhile, in large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed about 30 seconds or until smooth and creamy. Beat in pumpkin and pumpkin pie spice on low speed until just combined.
• 4

  In separate medium bowl, beat whipping cream with electric mixer on high speed about 1 minute or until stiff peaks form. Fold whipped cream into cream cheese mixture until just combined.
• 5

  Spoon and spread about 1/4 cup cream cheese mixture into each muffin cup. Cover and refrigerate about 4 hours or until filling is set and chilled.
• 6

  Just before serving, place remaining 2 granola bars in resealable food-storage plastic bag, and crush with spoon. Top muffin cups with crushed granola bars, about 2 teaspoons per cup.