No-Bake Mini Pumpkin Cheesecakes
These No-Bake Mini Pumpkin Cheesecakes are the ultimate fall dessert! Featuring a creamy pumpkin filling atop a crunchy graham cracker crust, these bite-sized treats combine the best of pumpkin pie and cheesecake. The no-bake method makes this easy dessert perfect for busy holiday seasons, and the individual portions are great for parties. Garnished with whipped cream and cinnamon, they provide the perfect autumn indulgence without the need for baking.
- Prep Time: 20 minutes
- Chilling Time: 4 hours (overnight recommended)
- Total Time: 4 hours 20 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert, Fall Treats, No-Bake
- Method: No-Bake, Chilled
- Cuisine: American
- Diet: Gluten Free
Ingredients
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
Instructions
- Prepare the Crust: In a medium bowl, combine 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.
- Make the Cheesecake Filling: Beat softened cream cheese until smooth. Add pumpkin puree, sugar, vanilla, cinnamon, nutmeg, ginger, and cloves. Beat until smooth. Gently fold in whipped cream until fully combined.
- Assemble the Cheesecakes: Spoon the cheesecake mixture over the crusts in the muffin tin. Smooth the tops with a spoon.
- Chill: Cover the tin with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- 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.
Notes
- These mini cheesecakes are best chilled for at least 4 hours, with overnight chilling recommended for optimal texture.
- You can make these ahead of time, storing them in the fridge for up to 2 days.
- For a different crust, you can use gingerbread cookies or vanilla wafers instead of graham crackers.
Find it online: https://recipesbyjanet.com/no-bake-mini-pumpkin-cheesecakes/
