Description
Indulge in the flavors of fall with these No-Bake Pumpkin Mini Cheesecakes. Featuring a buttery graham cracker crust and a creamy pumpkin filling spiced with pumpkin pie spice, these delightful treats are perfect for any autumn gathering. Easy to make and served in individual portions, they are a crowd-pleaser for holidays like Thanksgiving or Halloween. Enjoy the rich taste of pumpkin without turning on the oven!
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 1/2 cups whipped topping
For Garnish:
Whipped cream
Ground cinnamon or extra pumpkin pie spice
Graham cracker crumbs
Instructions
- Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottoms of 12 lined muffin cups to form the crust. Set in the fridge to chill.
- Prepare the Filling: In a large bowl, beat softened cream cheese and powdered sugar until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until fully combined.
- Fold in Whipped Topping: Gently fold the whipped topping into the pumpkin mixture until light and fluffy.
- Assemble: Spoon the filling evenly into the chilled muffin cups, spreading it smoothly over the crust.
- Chill: Refrigerate for at least 2-3 hours until the cheesecakes are set.
- Garnish and Serve: Top each mini cheesecake with whipped cream, a sprinkle of cinnamon or pumpkin pie spice, and extra graham cracker crumbs.
Notes
For the best flavor, use high-quality cream cheese and pure pumpkin puree.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can freeze un-garnished cheesecakes for up to 2 months.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes