No Bake Pumpkin Mini Cheesecakes Recipe

Introduction

No bake pumpkin mini cheesecakes are a delightful fall treat that combines creamy pumpkin-flavored filling with a crunchy graham cracker crust. These individual-sized desserts are perfect for gatherings or a simple cozy night in without turning on the oven.

Ingredients

• 1 cup graham cracker crumbs (7-8 whole crackers)
• 2 tbsp granulated sugar
• 1/4 tsp ground cinnamon
• 5 tbsp unsalted butter (melted)
• 1/2 cup heavy whipping cream (cold)
• 8 ounces 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

1. Step 1: Prepare 8 baking cups or panettone baking cups (about 2 3/8 x 2 inches) or use a mini springform pan.
2. Step 2: In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Stir well to combine.
3. Step 3: Press the crust mixture evenly into the paper cups using a shot glass or the back of a spoon to create a firm layer. Chill in the refrigerator while you prepare the filling.
4. Step 4: In a medium bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form.
5. Step 5: In a large bowl, beat the cream cheese and powdered sugar together on medium-high speed until smooth and creamy.
6. Step 6: Add pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Mix until fully incorporated. Gently fold in the whipped cream using a rubber spatula until well blended and no streaks remain.
7. Step 7: Spoon the pumpkin cheesecake filling over the graham cracker crusts and smooth the tops. Refrigerate for at least 3-4 hours or overnight to set.
8. Step 8: Before serving, garnish with whipped cream, salted caramel sauce, additional graham cracker crumbs, and/or chopped pecans if desired.

Tips & Variations

• Use sturdy baking cups to hold the mini cheesecakes firmly and prevent leaking.
• For a spicier flavor, increase pumpkin pie spice slightly or add a pinch of nutmeg.
• Substitute crushed gingersnap cookies for the crust to add a warm spice note.
• To make a vegan version, use dairy-free cream cheese and whipped topping alternatives.

Storage

Store these mini cheesecakes covered in the refrigerator for up to 3 days. They are best enjoyed chilled and can be gently reheated at room temperature for about 10 minutes before serving if preferred slightly less cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these no bake pumpkin mini cheesecakes?

Yes, you can freeze them for up to 1 month. Wrap each cheesecake tightly or place them in an airtight container. Thaw in the refrigerator overnight before serving.

What if I don’t have pumpkin pie spice?

You can make your own by mixing cinnamon, nutmeg, ginger, and cloves in equal parts to approximate pumpkin pie spice. Adjust to taste and add about 2 1/2 teaspoons to the filling.

No Bake Pumpkin Mini Cheesecakes Recipe

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4.6 from 114 reviews

These No Bake Pumpkin Mini Cheesecakes are a perfect fall dessert, combining a spiced graham cracker crust with a creamy pumpkin cheesecake filling. Easy to prepare and requiring no oven, these mini treats are chilled to set and can be garnished with whipped cream, caramel sauce, and nuts for an elegant finish.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 mini cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 cup graham crackers crumbs (7–8 whole crackers)
• 2 tbsp granulated sugar
• 1/4 tsp ground cinnamon
• 5 tbsp unsalted butter (melted)

For the Filling

• 1/2 cup heavy whipping cream (cold)
• 8 ounces 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

1. Prepare Baking Cups: Get 8 baking cups ready (about 2 3/8 x 2 inches each) or use a mini springform pan to hold the cheesecakes.
2. Make Crust Mixture: In a medium bowl, mix together graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until everything is evenly combined.
3. Form Crusts: Press the crust mixture firmly into the paper cups using the bottom of a shot glass to create a compact layer. Place the crusts in the refrigerator to chill while preparing the filling.
4. Whip Cream: Using an electric mixer, beat the cold heavy whipping cream in a medium bowl until stiff peaks form, creating whipped cream.
5. Beat Cream Cheese and Sugar: In a large bowl, mix the room temperature cream cheese and powdered sugar on medium-high speed until the mixture is smooth and creamy.
6. Add Pumpkin and Flavorings: Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice thoroughly. Then carefully fold in the whipped cream using a rubber spatula until the filling is smooth and well blended without streaks.
7. Assemble Cheesecakes: Spoon or scoop the pumpkin cheesecake filling evenly over the chilled graham cracker crusts, smoothing the tops with a spatula. Refrigerate the mini cheesecakes for at least 3-4 hours or preferably overnight to set properly.
8. Garnish and Serve: Before serving, garnish with extra whipped cream, salted caramel sauce, additional graham cracker crumbs, and/or chopped pecans for added texture and flavor.

Notes

• Make sure the cream cheese is at room temperature to ensure a smooth filling.
• Chilling the crust before adding the filling helps keep it firm and prevents sogginess.
• For best results, refrigerate the cheesecakes overnight to allow flavors to meld and the texture to set.
• These cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
• Substitute dairy-free cream cheese and coconut cream for a vegan version (though the recipe is not originally vegan).

Keywords: pumpkin cheesecake, no bake dessert, mini cheesecakes, fall dessert, pumpkin puree, easy cheesecake, graham cracker crust