No Bake Pumpkin Mini Cheesecakes
If you’re looking for the perfect fall dessert that requires no oven time, these No Bake Pumpkin Mini Cheesecakes are your answer! With a spiced graham cracker crust and creamy pumpkin cheesecake filling, these mini treats are perfect for any fall gathering or just as a sweet indulgence for yourself. They’re light, flavorful, and easy to make—ideal for those who love pumpkin everything!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs (7-8 whole crackers)
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 5 tbsp unsalted butter, melted
For the Pumpkin Cheesecake:
- 1/2 cup heavy whipping cream, cold
- 8 oz cream cheese, room temperature
- 1/2 cup powdered sugar
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 2 1/2 tsp pumpkin pie spice
Directions
- Prepare the Crust:
Line 8 baking cups or mini springform pans. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottoms of the cups using the back of a spoon or a shot glass to create a firm crust. Place the crusts in the refrigerator to chill while you prepare the cheesecake filling. - Whip the Cream:
In a medium bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form. Set aside. - Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, then continue mixing until everything is fully incorporated and smooth. - Combine the Mixtures:
Gently fold the whipped cream into the pumpkin cheesecake mixture using a rubber spatula. Continue folding until the mixture is light, fluffy, and free of any streaks. - Assemble the Mini Cheesecakes:
Scoop the pumpkin cheesecake filling onto the prepared graham cracker crusts, smoothing the tops with a spatula. Refrigerate the cheesecakes for at least 3-4 hours, or preferably overnight, to allow them to fully set. - Serve and Garnish:
Once the cheesecakes have set, remove them from the fridge and garnish with your choice of toppings. Whipped cream, a drizzle of salted caramel sauce, graham cracker crumbs, and/or chopped pecans all make excellent additions. Serve immediately and enjoy!
Tips for Success:
- Whipping the Cream: Make sure the heavy whipping cream is very cold before you begin beating to ensure it whips up easily into stiff peaks.
- Pumpkin Spice Flavor: Adjust the amount of pumpkin pie spice to your liking, depending on how spiced you prefer your cheesecake.
- Make-Ahead: These mini cheesecakes can be made a day in advance, making them a great option for holiday parties or gatherings.
Nutritional Information:
- Calories per serving: 275 kcal
- Servings: 8 mini cheesecakes
Time Breakdown:
- Prep Time: 15 minutes
- Chill Time: 3-4 hours
- Total Time: 3-4 hours 15 minutes
These No Bake Pumpkin Mini Cheesecakes are the ultimate fall dessert, combining the smoothness of a classic cheesecake with the rich flavors of pumpkin and warm spices. Whether you’re looking for a crowd-pleasing treat for a party or simply a delicious pumpkin dessert for yourself, these mini cheesecakes are sure to satisfy!
No Bake Pumpkin Mini Cheesecakes
- Total Time: 3-4 hours 15 minutes
- Yield: 8 1x
Description
These No Bake Pumpkin Mini Cheesecakes combine the creamy texture of cheesecake with the warm, comforting flavors of pumpkin and fall spices. The graham cracker crust adds the perfect touch of sweetness and crunch to complement the silky pumpkin cheesecake filling. Each bite is a delicious balance of pumpkin, spice, and rich creaminess.
Ingredients
Crust:
1 cup graham cracker crumbs (7–8 whole crackers)
2 tbsp granulated sugar
1/4 tsp ground cinnamon
5 tbsp unsalted butter, melted
Pumpkin Cheesecake:
1/2 cup heavy whipping cream, cold
8 oz cream cheese, room temperature
1/2 cup powdered sugar
3/4 cup pumpkin puree
1 tsp vanilla extract
2 1/2 tsp pumpkin pie spice
Instructions
Prepare the crust: Line 8 baking cups or mini springform pans. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until fully combined. Press evenly into the bottom of the cups using a shot glass to create a firm crust. Chill in the fridge while preparing the filling.
Whip the cream: In a medium bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form.
Prepare the cheesecake filling: In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, and mix until fully incorporated.
Combine the mixtures: Gently fold the whipped cream into the pumpkin mixture using a rubber spatula, ensuring the mixture is well blended with no streaks.
Assemble the cheesecakes: Scoop the pumpkin cheesecake filling onto the prepared graham cracker crusts. Smooth the tops and refrigerate for at least 3-4 hours or overnight until set.
Serve: Garnish with additional whipped cream, salted caramel sauce, graham cracker crumbs, and/or chopped pecans before serving.
- Prep Time: 15 minutes
Nutrition
- Calories: 275