No Bake Pumpkin Mini Cheesecakes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Whip heavy cream: Using an electric mixer, beat the cold heavy whipping cream in a medium bowl until stiff peaks form. Set aside.
- 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.
- 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.
- 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.
- Chill to set: Refrigerate the mini cheesecakes for at least 3-4 hours, preferably overnight, to allow them to set and develop flavor.
- 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
