DIY Eats: Butter Pecan Cheesecake

The holidays get a little crazy and hectic, so you need all the help you can get. This quick and easy, no bake dessert is perfect to whip up and your guests will have NO idea that it's so simple. We just discovered the pretty ingenious use of coffee creamer to add almost any flavor to your cheesecake. It's pretty concentrated, so your dessert will be so flavorful. We can't wait to try a peppermint mocha or pumpkin spice! These cute little pedestal dessert cups are the perfect size and style to amp up the presentation of your treat.

But the best part of this recipe? The bowl you get you lick at the end! :-)

Ingredients

For the crust:

1. Pecan shortbread cookies (10-12)

2. Butter (2 Tbsp)

For the cheesecake

3. Cream cheese (8 oz)

4. Maple Syrup (2-3 Tbsp)

5. Butter pecan flavor coffee creamer (2/3 cups)

6. Instant vanilla pudding mix (1 package)

7. Cool whip/whipped topping (1 container)

8. Whipped cream, optional

Steps

1. Crush cookies and melt butter. Mix together.

2. Push crust mixture into the bottoms of your cups (or pan)

3. Beat cream cheese until creamy. Add in maple syrup and mix again.

4. Add in pudding mix and creamer. Mix until well blended, smooth and creamy. Make sure there are so lumps.

5. Fold in cool whip until well combined.

6. Spoon into cups and freeze.

Before serving, thaw at room temperature for 30-40 minutes. It will become a soft, mousse-like texture. Add whipped cream and enjoy!