Holy crap delicious! Mini Fall Cheesecakes

One Sunday night we were hanging out with some friends and eating lots of dessert. 

Because calories don't count on Sundays. :)

I had made snicker-doodles and when my friend Tyrell bit into one she said "Holy crap that's delicious!" 

We laughed but I loved her expression!

So I thought it would be fun to share a "Holy Crap Delicious!" dessert here once a week. 

Yum, yum, yum, yum, yum!

This week is mini-perfect-for-fall cheesecake bites. 

Super easy and super good. 

I made 4 kinds.

Your basic strawberry topped cheesecake.

Pumpkin chocolate chip cheesecake.

Layered Reeses cheesecake.

And dulce de leche cheese cake.

For all of these start with a Jello No Bake Cheesecake.

Prepare the crust first and spoon a spoonful into cupcake liners. 

Press until flat and even. 

Mix the filling.  

Pour the filling into a glass measuring cup or something similar and pour the the filling into the already prepared cupcake liners.

(Side note: The filling sets pretty quickly. It's easiest to add the mix ins when the filling is not liquid, not quite fully set.) 

Now add your fillings and mix ins. 

For the pumpkin chocolate chip cheesecake I use can pumpkin and add some cinnamon, nutmeg, and allspice. (Your basic pumpkin pie spices.) 

The dulce de leche cheesecake is awesome. 

You can choose to use dulce de leche sauce or regular carmel sauce. 

Top them off with some bulls eye caramels. 

(You can find them at most Walgreens or Walmarts.)

The Reese's Cheesecakes are my personal favorite. 

You can also but a graham cracker crust on the bottom and then layer the Reese's on top. 

Num, num. num.

And keeping it simple with some fresh strawberries. 

Perfect size for bite size indulgence. :)