Gluten Free Pie Crust Recipe:
1/4 Cup Libby’s Pumpkin Pie Mix
1/4 Cup Sweetened Condensed Milk
1/2 Cup Heavy Whipping Cream
1/4 Package of Cream Cheese (approx 2 oz)
Preheat oven to 350. Start by making the pie crust and packing it into the bottom of your cupcake molds (silicone molds work great for this purpose). Place all the filling ingredients in a bowl and mix until smooth. Pour filling into molds and place into oven. Check the cakes periodically they appear firm and the tops has started to crack. For these cupcake sized cheesecakes, you will want to start checking after only 1/2 hour instead of the full hour you need for a full sized cake.
Remove from oven and allow cakes to cool completely before removing from the molds. Once cool, you can decorate them as well. Mix the topping ingredients until completely incorporated and smooth. Place bowl with topping into refrigerator for 1/2 hour, and place the mixer heads into the freezer. After 1/2 hour, remove and start whipping the topping. Once the topping has reached stiff peaks, you can place into a piping bag to decorate your cakes. Because of the cream cheese, this whipped topping will not “deflate” at room temperature like traditional whipped cream.
These cakes freeze exceptionally well.