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–+ servings
Pumpkin Mini Cheesecakes

Delicious Pumpkin Mini Cheesecakes That No-Bake Delight

These Pumpkin Mini Cheesecakes combine creamy flavors and pumpkin spice into delightful no-bake treats.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Swap for gluten-free if needed
  • 2 tbsp Granulated Sugar Adjust based on sweetness preference
  • 1 tsp Ground Cinnamon Substitute with pumpkin pie spice if desired
  • 4 tbsp Unsalted Butter Melted; can use coconut oil for dairy-free
For the Cheesecake Filling
  • 1 cup Heavy Whipping Cream Must be cold for best results
  • 8 oz Cream Cheese Consider dairy-free cream cheese
  • 1/2 cup Powdered Sugar Can replace with sugar substitute
  • 1/2 cup Pumpkin Puree Use pure pumpkin puree, not pie filling
  • 1 tsp Vanilla Extract Use pure extract for maximum flavor
  • 1 tsp Pumpkin Pie Spice Cinnamon, nutmeg, and ginger can be substitutes

Equipment

  • mini springform pans or baking cups
  • Mixing Bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Prepare the Baking Cups: Gather 8 mini springform pans or baking cups and place them on a stable baking sheet.
  2. Make the Crust: In a medium bowl, combine crushed graham crackers, granulated sugar, and ground cinnamon with melted unsalted butter.
  3. Form the Crusts: Spoon the mixture into each prepared baking cup, pressing it firmly into the bottom and sides.
  4. Whip the Cream: Pour cold heavy whipping cream into a large mixing bowl and beat until stiff peaks form.
  5. Prepare the Cheesecake Mixture: Beat softened cream cheese with powdered sugar until smooth.
  6. Add Pumpkin and Spices: Mix pure pumpkin puree, vanilla extract, and pumpkin pie spice into the cream cheese mixture.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
  8. Fill the Crusts: Spoon the pumpkin cheesecake filling into each prepared crust and smooth the tops.
  9. Serve and Enjoy: Remove from pans and serve with whipped cream and graham cracker crumbs.

Nutrition

Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 2mg

Notes

These No Bake Pumpkin Mini Cheesecakes are perfect for Thanksgiving and Halloween gatherings.

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