No-Bake Mini Pumpkin Cheesecakes Recipe

If you’re looking for a cozy, crowd-pleasing fall dessert that’s as easy as it is impressive, these No-Bake Mini Pumpkin Cheesecakes are about to become your new best friend. Creamy pumpkin-spiced filling sits atop a buttery graham cracker crust, all tucked into a handheld package that screams autumn joy—without ever turning on your oven! These bite-sized treats have just the right balance of tang, sweetness, and warm spices, making them a dreamy finish to any gathering. Once you taste how the cinnamon, nutmeg, and ginger play with the luscious cream cheese and pumpkin, you’ll wonder how you ever celebrated the season without them.

No-Bake Mini Pumpkin Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here pulls its weight, contributing to that perfect mix of creamy, crunchy, spiced, and sweet. It’s a short list, and each item brings the whole No-Bake Mini Pumpkin Cheesecakes experience together in harmony.

  • Graham cracker crumbs: The familiar, slightly sweet foundation that gives the mini cheesecakes their deliciously crunchy base.
  • Melted butter: Brings together the graham crumbs and brown sugar, creating a firm crust that holds up beautifully.
  • Brown sugar: Adds a caramel note and helps the crust set with a richer flavor.
  • Cream cheese, softened: Provides the essential tangy creaminess in every cheesecake bite; make sure it’s nice and soft for smooth blending.
  • Canned pumpkin puree: The star of the show, infusing the filling with deep pumpkin flavor and a signature orange hue.
  • Granulated sugar: Sweetens up the filling just right, so every bite is perfectly balanced.
  • Vanilla extract: Deepens the flavor and brings out those fall spices alongside the pumpkin.
  • Ground cinnamon: Warmth and comfort in every forkful, it’s classic pumpkin pie spice at its best.
  • Ground nutmeg: A little goes a long way to add extra warmth and subtle spice.
  • Ground ginger: Adds a gentle kick and brightness to round out the spice blend.
  • Heavy whipping cream, whipped to stiff peaks: Makes your filling light, airy, and dreamily luscious.
  • Whipped cream and crushed graham crackers for topping (optional): Take these mini cheesecakes over the top with a cloud of whipped cream and a touch of crunch.

How to Make No-Bake Mini Pumpkin Cheesecakes

Step 1: Prepare the Crust

Start by making your simple graham cracker crust. Mix the graham cracker crumbs, melted butter, and brown sugar in a small bowl until everything looks like damp beach sand—no dry crumbs should remain! Scoop the mixture into six muffin liners nestled in a muffin tin, and press firmly into the bottoms using the back of a spoon or your fingers. Pop the tin in the freezer while you whip up the dreamy filling; this quick chill makes for a firm, no-fuss base.

Step 2: Whip the Filling

In a medium bowl, beat the softened cream cheese until it’s ultra-smooth and creamy—no lumps allowed! Add in your pumpkin puree, granulated sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix well until the whole filling turns a glorious shade of pumpkin. This is where the real flavor magic starts to happen.

Step 3: Fold in Whipped Cream

Gently fold the freshly whipped cream into your pumpkin-cheese mixture. Use a spatula and work slowly so you keep all that gorgeous airy volume; this is how the No-Bake Mini Pumpkin Cheesecakes get that light, mousse-like texture that melts in your mouth.

Step 4: Assemble and Chill

Evenly divide the rich pumpkin filling over your chilled graham crusts. Smooth out the tops with the back of a spoon for a polished look. Then, refrigerate your mini cheesecakes for at least 3 hours—or overnight if you’re planning ahead. This time lets them firm up and sets the flavors for the perfect bite.

Step 5: Top and Serve

Just before you’re ready to wow your guests (or treat yourself), add a generous dollop of whipped cream and a sprinkle of crushed graham crackers on each cheesecake. The extra creamy topping with a touch more crunch takes these little desserts from great to unforgettable.

How to Serve No-Bake Mini Pumpkin Cheesecakes

No-Bake Mini Pumpkin Cheesecakes Recipe - Recipe Image

Garnishes

For a finishing touch, you can’t go wrong with a cloud of whipped cream and a dusting of graham cracker crumbs. For extra flair, try a light sprinkle of cinnamon or a few candied pecans on top. These little details make the No-Bake Mini Pumpkin Cheesecakes look even more tempting, and they add extra bursts of flavor and texture.

Side Dishes

Pair these decadent mini desserts with a hot cup of spiced chai or robust coffee for the ultimate autumn treat. If you’re serving them as part of a larger dinner spread, a fresh fruit salad or a simple roasted pear dish will complement the cheesecakes’ rich, spiced character beautifully.

Creative Ways to Present

You can serve No-Bake Mini Pumpkin Cheesecakes right in their muffin liners for easy clean-up and rustic charm. Or, level up by popping them out of their wrappers and setting them on a tray garnished with edible flowers or tiny cinnamon sticks. For special occasions, try layering the cheesecake components in small glass jars for an elegant parfait effect.

Make Ahead and Storage

Storing Leftovers

Have some extras? Store the mini cheesecakes in an airtight container in the refrigerator for up to four days. Be sure to wait until just before serving to add the whipped cream topping so it stays fresh and fluffy.

Freezing

These No-Bake Mini Pumpkin Cheesecakes freeze surprisingly well! Freeze them individually (without whipped cream) in a single layer until solid, then wrap tightly in plastic wrap and keep in an airtight container for up to two months. Defrost overnight in the fridge before serving and add your toppings just before enjoying.

Reheating

No oven required, so no reheating is needed! If serving from the fridge or freezer, just allow the cheesecakes to come to your desired level of chill—about 20 minutes at room temperature helps soften them slightly for the best creamy texture.

FAQs

Can I make No-Bake Mini Pumpkin Cheesecakes ahead of time?

Absolutely! These cheesecakes are an entertainer’s dream. Make them the day before your event and let them chill overnight—the flavor actually improves as the spices have time to mingle with the creamy filling.

What if I don’t have a muffin tin or muffin liners?

No problem! You can use silicone molds for super easy removal, or simply make these in small jars or ramekins. The recipe is very forgiving when it comes to vessel choice; just keep the proportions similar.

Can I use homemade pumpkin puree instead of canned?

Yes! If you prefer making your own pumpkin puree, just be sure it’s well-drained and thick, not watery. Homemade puree adds an extra-fresh flavor to the No-Bake Mini Pumpkin Cheesecakes.

Is there a way to make these cheesecakes dairy-free or vegan?

Definitely. Swap in your favorite plant-based cream cheese and a non-dairy whipped topping. The rest of the recipe stays the same, and the results are still rich and satisfying.

Can I double this recipe?

Of course! Feel free to double (or even triple) the ingredients to feed a bigger crew—just use extra muffin tins or small jars. The mini format makes scaling up a breeze.

Final Thoughts

Few things say “fall” like the spiced, creamy bliss of No-Bake Mini Pumpkin Cheesecakes. Whether you’re celebrating with friends, treating your family, or just want a little pumpkin joy for yourself, this recipe is a breeze and a celebration in every bite. Whip up a batch and let these mini delights bring warmth and smiles to your table—you deserve it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No-Bake Mini Pumpkin Cheesecakes Recipe

No-Bake Mini Pumpkin Cheesecakes Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

  • Author: admin
  • Total Time: 3 hours 20 minutes
  • Yield: 6 mini cheesecakes 1x
  • Diet: Non-Vegetarian

Description

Indulge in these delightful No-Bake Mini Pumpkin Cheesecakes that are perfect for fall. Creamy pumpkin filling nestled on a graham cracker crust, topped with whipped cream – a seasonal treat that’s easy to make!


Ingredients

Scale

Graham Cracker Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons brown sugar

Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup canned pumpkin puree
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup heavy whipping cream, whipped to stiff peaks
  • Whipped cream and crushed graham crackers for topping (optional)

Instructions

  1. Graham Cracker Crust: In a small bowl, combine graham cracker crumbs, melted butter, and brown sugar. Divide among 6 muffin liners, press into bottoms.
  2. Cheesecake Filling: Beat cream cheese until smooth. Add pumpkin, sugar, vanilla, spices. Fold in whipped cream until fluffy.
  3. Spoon filling over crusts, refrigerate for at least 3 hours. Top with whipped cream and crushed graham crackers before serving.

Notes

  • For a dairy-free option, use plant-based cream cheese and whipped topping.
  • You can also use silicone muffin molds for easier removal.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 290
  • Sugar: 15g
  • Sodium: 170mg
  • Fat: 21g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star