No-Bake Mini Pumpkin Cheesecakes

Why You’ll Love This Recipe

These mini pumpkin cheesecakes bring the best of both worlds—rich, creamy cheesecake and the warm, spiced flavors of pumpkin pie—all without needing to turn on the oven. They’re individual-sized, making them a perfect choice for parties or gatherings. The no-bake method saves you time, while the chilled texture makes them incredibly refreshing. The whipped cream garnish and a sprinkle of cinnamon add the perfect finishing touch to these bite-sized autumn treats.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 cup graham cracker crumbs
• ¼ cup melted butter
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup whipped cream or whipped topping

For Garnish:

• Whipped cream
• Ground cinnamon or pumpkin spice for sprinkling

Directions

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly coated. Press 1 tablespoon of the mixture into the bottom of each muffin tin cup lined with cupcake liners. Chill in the refrigerator while preparing the filling.

2. Make the Cheesecake Filling: Beat softened cream cheese until smooth and creamy. Add pumpkin puree, sugar, vanilla, cinnamon, nutmeg, ginger, and cloves. Beat until smooth. Gently fold in the whipped cream until fully combined.

3. Assemble the Cheesecakes: Spoon the cheesecake mixture over the crusts in the muffin tin. Smooth the tops with a spoon.

4. Chill: Cover the tin with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

5. Serve and Garnish: Remove the cheesecakes from the muffin tin, discard the liners, and top each with whipped cream and a sprinkle of cinnamon or pumpkin spice.

Servings and Timing

• Prep Time: 20 minutes
• Chilling Time: 4 hours (overnight recommended for best texture)
• Total Time: 4 hours 20 minutes
• Servings: 12 mini cheesecakes

Variations

• Gingerbread Crust: Swap graham crackers for crushed gingerbread cookies to enhance the spiced flavor.
• Chocolate Drizzle: Add a chocolate or caramel drizzle on top for a richer flavor.
• Nut-Free Crust: Use crushed vanilla wafers instead of graham crackers if avoiding nuts.
• Spiced Whipped Cream: Add cinnamon or nutmeg to the whipped cream for an extra touch of spice.

Storage/Reheating

Store the mini cheesecakes in an airtight container in the refrigerator for up to 2 days. These can also be frozen for up to 2 months—wrap each one in plastic and place in an airtight container. Thaw in the fridge before serving. It’s best to add the whipped cream garnish just before serving.

FAQs

Can I freeze these mini cheesecakes?

Yes, you can freeze them without the whipped cream topping. Wrap each cheesecake in plastic wrap, then place them in an airtight container. Thaw in the refrigerator before serving.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh homemade pumpkin puree can be used. Just ensure it’s well-drained to avoid adding excess moisture to the filling.

How can I make this recipe gluten-free?

Simply substitute the graham crackers with gluten-free ones. All other ingredients are naturally gluten-free.

What can I use instead of cream cheese for a dairy-free version?

Use a dairy-free cream cheese substitute and coconut whipped cream to make these mini cheesecakes dairy-free.

How long do these mini cheesecakes need to chill?

These cheesecakes need at least 4 hours to chill in the refrigerator, but overnight chilling is recommended for the best texture and flavor.

Can I make these mini cheesecakes ahead of time?

Yes, these cheesecakes can be made up to 2 days ahead and stored in the refrigerator until ready to serve.

What other flavors could I add to the filling?

You can experiment with adding maple syrup, brown sugar, or a touch of vanilla bean paste for added depth of flavor.

Can I use homemade whipped cream instead of whipped topping?

Yes, homemade whipped cream can be used in place of whipped topping for a more natural taste.

How can I make the crust firmer?

Press the crust mixture down firmly using the back of a spoon, and chill it for a few minutes before adding the filling to help it set properly.

Can I use a different type of cookie for the crust?

Yes, you can use ginger snap cookies or vanilla wafers as alternatives to graham crackers for a different flavor profile.

Conclusion

No-Bake Mini Pumpkin Cheesecakes are an easy-to-make dessert that packs all the comforting flavors of fall into individual-sized portions. Whether you’re hosting a holiday party or craving something sweet, these cheesecakes offer a no-fuss, flavorful treat that everyone will enjoy. With their creamy texture, spiced pumpkin flavor, and no-bake convenience, they’re sure to become a go-to dessert during the fall season.