FOR THE CRUST
- 5 whole graham cracker sheets
- 1 tablespoon brown sugar
- 1/2 tsp cinnamon
- 2 tablespoons CannaButter, melted
- 1 tablespoon unsalted butter, melted
FOR THE FILLING
- 8 oz. cream cheese, softened
- 1 can pumpkin pie filling (16 oz)
- 1/2 cup sugar
- 1 tsp vanilla
- Line 12 muffin tins with muffin cups or liners. You can also use 12 small mason jars or dessert cups.
- Combine the graham crackers, melted CannaButter, melted unsalted butter, cinnamon and brown sugar in a food processor and blend until finely crumbled.
- Place 1 tablespoon of the crust mixture in the bottom of each muffin liner or container and press into the bottom.
- Beat the cream cheese until smooth.
- Add the pumpkin pie filling, sugar, and vanilla. Mix until well combined and creamy.
- Add equal amounts of filling to each muffin liner or container.
- Store in the fridge for up to one week or in the freezer for up to two months.
Serving Size: One Muffin tin or Container (or the equivalent of one tablespoon of the crust).
Servings per Recipe: 12
Dosage: Approximately 14 - 15 mg THC per serving. Dosage determined using marijuana with 10% THC.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: dessert
- Method: no bake
- Cuisine: cheesecake
Keywords: cheesecake, pumpkin, weed, marijuana, dessert, edibles, cannabis