No Bake Pumpkin Mini Cheesecakes Recipe

Introduction

These no bake pumpkin mini cheesecakes are a delightful fall treat that’s creamy, spiced, and easy to prepare. Perfect for when you want a festive dessert without turning on the oven. Enjoy a smooth pumpkin filling on a crunchy graham cracker crust in convenient single servings.

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 a mini springform pan for the cheesecakes.
2. Step 2: In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Stir until the mixture is well combined.
3. Step 3: Press this crumb mixture evenly into the bottom of the prepared cups using a shot glass to create a firm crust layer. Chill in the fridge while preparing 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 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 combined. Gently fold in the whipped cream using a rubber spatula until no streaks remain.
7. Step 7: Spoon the pumpkin cheesecake filling over the chilled graham cracker crusts and smooth out the tops. Refrigerate for at least 3 to 4 hours or overnight to set.
8. Step 8: Before serving, garnish with additional whipped cream or a drizzle of salted caramel sauce if desired.

Tips & Variations

• Use cold cream for whipping to ensure it reaches stiff peaks quickly and holds well.
• For a gluten-free option, substitute graham crackers with gluten-free cookies or nuts.
• Garnish with toasted pecans or a sprinkle of cinnamon for extra texture and flavor.
• If you prefer a firmer cheesecake, freeze the mini cheesecakes for 1-2 hours before serving.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. If frozen, allow them to thaw in the fridge for several hours before serving. They can be refrigerated overnight to develop richer flavors and firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly in this recipe and offers consistent flavor and texture.

Do I have to use a specific size of baking cups?

No, you can use similar-sized cups or mini springform pans. Adjust the amount of crust and filling proportionally to fit your chosen container.

No Bake Pumpkin Mini Cheesecakes Recipe

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★★★★★

4.4 from 120 reviews

These No Bake Pumpkin Mini Cheesecakes are a delightful fall-inspired dessert featuring a creamy pumpkin filling atop a spiced graham cracker crust. Perfectly portioned in mini baking cups, they combine the smoothness of cream cheese with the warm flavors of pumpkin pie spice for an easy and festive treat requiring no oven time.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (includes chilling time)
• Yield: 8 mini cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

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Crust

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

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: Arrange 8 baking cups or mini springform pans (about 2 3/8 x 2 inches) on a tray to hold the cheesecakes.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix thoroughly until the crumbs are evenly coated and clump together.
3. Form crust bases: Press the graham cracker mixture firmly into the bottom of each baking cup using a shot glass or the back of a spoon to create a compact crust layer. Place the crusts in the refrigerator to chill while preparing the filling.
4. Whip heavy cream: Using an electric mixer, beat the cold heavy whipping cream in a medium bowl until stiff peaks form. Set aside.
5. Prepare cream cheese mixture: In a large bowl, beat the room temperature cream cheese with powdered sugar on medium-high speed until completely smooth and creamy.
6. Add pumpkin and spices: Mix the pumpkin puree, vanilla extract, and pumpkin pie spice into the cream cheese mixture until fully combined. Then gently fold in the whipped cream using a rubber spatula until the mixture is uniform with no streaks remaining.
7. Assemble cheesecakes: Spoon or scoop the pumpkin cheesecake filling evenly over the chilled graham cracker crusts. Smooth the tops with a spatula or the back of a spoon.
8. Chill to set: Refrigerate the mini cheesecakes for at least 3-4 hours, preferably overnight, to allow them to set and develop flavor.
9. Garnish and serve: Just before serving, optionally garnish each cheesecake with additional whipped cream and a drizzle of salted caramel sauce for added decadence.

Notes

• Use cold heavy cream for better whipping results.
• Make sure cream cheese is at room temperature to ensure a smooth filling.
• Chilling the crust before adding filling helps maintain a firm base.
• For pumpkin pie spice substitute, mix cinnamon, nutmeg, ginger, and cloves.
• Store leftovers covered in the refrigerator and consume within 3 days.
• Mini springform pans can be substituted with paper baking cups for easier serving.

Keywords: Pumpkin cheesecake, no bake dessert, mini cheesecakes, fall dessert, pumpkin pie spice, easy pumpkin recipe