Mini Pumpkin Spice Latte Cheesecakes

Get ready to elevate your dessert game and embrace the flavours of the season with these irresistible mini cheesecakes. Let’s dive into autumnal bliss, one bite at a time!

Method

1. Add crust ingredients to a bowl and fold until combined – it should be a sticky, crumbly mixture. Divide between 6 muffin holes in a silicone muffin tray OR into paper cupcake cases. Press down tightly.
2. Add the cheesecake filling ingredients to a bowl and whisk until smooth and combined.
3. Spoon the mixture onto your crusts.
4. Freeze for 2 hours for easy removal and serve with whipped cream and cinnamon.
5. Store leftovers in the fridge.

Serving Suggestion