No Bake Pumpkin Mini Cheesecakes
Creampy, spiced no-bake mini cheesecakes with a graham cracker crust and pumpkin-infused filling. Light whipped cream prevents density, while pumpkin pie spice adds autumnal flavor. Perfect for fall gatherings with no oven needed.
- Prep Time: 20
- Total Time: 300
- Yield: 8 mini cheesecakes
- Category: cookies
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham cracker crumbs (1 cup – 7–8 whole crackers)
Granulated sugar (2 tbsp)
Ground cinnamon (1/4 tsp)
Unsalted butter (5 tbsp, melted)
Heavy whipping cream (1/2 cup, cold)
Cream cheese (8 oz, room temperature)
Powdered sugar (1/2 cup)
Pumpkin puree (3/4 cup)
Vanilla extract (1 tsp)
Pumpkin pie spice (2 1/2 tsp)
Instructions
Mix graham cracker crumbs, granulated sugar, and cinnamon in a bowl
Stir in melted butter until the mixture is uniform
Pack crust into mini cheesecake molds and refrigerate for 30 minutes
In a separate bowl, blend cream cheese and powdered sugar until creamy
Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing thoroughly
Whip heavy cream until stiff peaks form
Fold whipped cream into the pumpkin mixture until smooth
Spoon filling over prepared crusts and chill for 4–6 hours before serving
Notes
Chill crusts at least 1 hour to firm them up
Substitute almond extract for a nutty flavor variation
Use coconut sugar or maple syrup for a healthier base
For vegan version, replace cream cheese with 1/2 cup full-fat canned coconut milk and 1/2 cup silken tofu blended
Make your own pumpkin pie spice: combine 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp ginger
Find it online: https://sweetcraftrecipes.com/no-bake-pumpkin-mini-cheesecakes/