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No-Bake Mini Pumpkin Cheesecakes

Delicious No-Bake Mini Pumpkin Cheesecakes for Fall Bliss

These No-Bake Mini Pumpkin Cheesecakes are effortless desserts perfect for fall festivities, capturing the essence of autumn with creamy pumpkin filling and a buttery crust.
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Prep Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 18 cheesecakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Swap with gluten-free cookies for a gluten-free option.
  • 1/4 cup Unsalted Butter Substitute with coconut oil for a dairy-free version.
  • 2 tablespoons Brown Sugar White sugar can be used if preferred.
For the Filling
  • 8 ounces Cream Cheese Use vegan cream cheese for a dairy-free option.
  • 1/2 cup Pumpkin Puree Opt for 100% pure pumpkin—do not use pumpkin pie filling.
  • 1/3 cup Brown Sugar
  • 1 teaspoon Vanilla Extract Try almond extract for a unique twist!
  • 1 teaspoon Ground Cinnamon Adjust according to personal taste.
  • 1/2 teaspoon Ground Ginger Adjust according to personal taste.
  • 1/4 teaspoon Nutmeg Adjust according to personal taste.
  • 1 pinch Salt Omit if desired.
For the Topping
  • 1 cup Cool Whip Thaw completely for best results.
  • Caramel sauce Optional garnish.
  • Nuts Optional garnish.

Equipment

  • muffin tins
  • Mixing Bowls
  • Electric Mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Line 18 cups of two standard muffin tins with paper liners.
  2. In a medium microwave-safe bowl, melt 1/4 cup of unsalted butter until fully liquid.
  3. Combine melted butter with 1 cup of graham cracker crumbs and 2 tbsp of brown sugar, mix until evenly moistened and press into muffin liners.
  4. Refrigerate for 30 minutes to solidify the crust.
  5. In a large mixing bowl, beat 8 ounces of softened cream cheese until smooth and creamy.
  6. Gradually add 1/2 cup of pumpkin puree, 1/3 cup of brown sugar, and 1 tsp of vanilla, mixing until combined.
  7. Gently fold in 1 cup of Cool Whip using a spatula.
  8. Retrieve crusts from freezer and fill with pumpkin cheesecake filling, smoothing with a spoon.
  9. Cover with plastic wrap and refrigerate for at least 1 hour.
  10. Peel away liners from cheesecakes and garnish if desired.

Nutrition

Serving: 1cheesecakeCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 10IUCalcium: 2mgIron: 4mg

Notes

Ensure cream cheese is at room temperature before mixing. Customize your crust with alternatives, and use 100% pure pumpkin puree for best flavor.

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