Description
Delight in these No-Bake Mini Pumpkin Cheesecakes, a creamy and festive fall dessert that’s easy to prepare and perfect for any occasion. Featuring a buttery graham cracker crust with a smooth pumpkin-spiced cream cheese filling, these individual cheesecakes require no oven time and are chilled to perfection. They’re ideal for a quick yet impressive treat that all pumpkin lovers will enjoy.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
Filling
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/3 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream, plus more for garnish
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar until the mixture is well blended. Divide the crust mixture evenly among 12 lined muffin cups, pressing firmly and evenly to form a compact crust base for each cheesecake.
- Make the filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the canned pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract, mixing thoroughly until well combined and uniform in texture.
- Incorporate whipped topping: Gently fold the whipped topping into the pumpkin cream cheese mixture until it becomes light, smooth, and fluffy, ensuring you maintain the airy texture.
- Assemble the cheesecakes: Spoon the pumpkin filling over each prepared crust in the muffin cups, smoothing the tops with the back of a spoon or spatula for an even finish.
- Chill: Refrigerate the cheesecakes for at least 3 hours or until set and firm enough to hold their shape when removed from the muffin pan.
- Serve: Before serving, garnish each mini cheesecake with additional whipped cream and a light sprinkle of pumpkin pie spice, if desired, for an extra festive touch.
Notes
- You can substitute gingersnap crumbs for a spicier crust alternative.
- For a dairy-free version, use vegan cream cheese and dairy-free whipped topping.
- Mini cheesecakes can be frozen and thawed before serving without compromising texture or flavor.
