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Monday, October 30, 2017
No-Bake Mason Jar Pumpkin Cheesecake
MONK FRUIT IN THE RAW | PREP TIME: 20 MINUTES | MAKES 6 SERVINGS
sheets graham crackers
tablespoons butter, softened
ounces reduced-fat cream cheese, softened
cup pumpkin puree
cup Monk Fruit In The Raw® Bakers Bag or
packets Monk Fruit In The Raw®
teaspoon pumpkin pie spice
teaspoon pure vanilla extract
tablespoons chopped pecans, optional
In a food processor, pulse graham crackers in batches until finely ground. Add butter and pulse until crumbs bind together. Press 2 tablespoons crumb mixture into each of 6 (4-ounce) mason jars. Reserve remaining crumb mixture.
Wipe out food processor and add cream cheese, pumpkin, Monk Fruit In The Raw®, pumpkin spice, and vanilla. Process until completely smooth. Transfer mixture to a large resealable plastic bag and cut ½” off one corner. Pipe mixture into jars. Cover and chill completely. When ready to serve, sprinkle each cheesecake with reserved graham cracker mixture and pecans.