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
- Graham Cracker Crust: In a small bowl, combine graham cracker crumbs, melted butter, and brown sugar. Divide among 6 muffin liners, press into bottoms.
- Cheesecake Filling: Beat cream cheese until smooth. Add pumpkin, sugar, vanilla, spices. Fold in whipped cream until fluffy.
- 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
