Description
Indulge in the delightful flavors of fall with these creamy No Bake Pumpkin Mini Cheesecakes. Perfect for Thanksgiving gatherings or Halloween celebrations, these little treats are a breeze to prepare and require no baking. Featuring a buttery graham cracker crust layered with a rich pumpkin filling, they are sure to impress your guests and satisfy your sweet cravings. With customizable toppings like whipped cream and drizzled caramel, you can make each mini cheesecake uniquely yours. Best of all, they can be made ahead of time, allowing you to enjoy the festivities without the fuss.
Ingredients
Scale
- 1 cup graham crackers crumbs
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter (melted)
- 8 ounces cream cheese (room temperature)
- 3/4 cup pumpkin puree
- 1/2 cup heavy whipping cream (cold)
- 1 tsp vanilla extract
- 2 1/2 tsp pumpkin pie spice
Instructions
- Prepare eight baking cups or mini springform pans.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of each cup.
- Chill the crusts while making the filling.
- Beat cold heavy whipping cream until stiff peaks form; set aside.
- In another bowl, mix cream cheese and powdered sugar until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice.
- Gently fold in whipped cream until fully combined.
- Scoop filling over each crust and smooth the tops.
- Refrigerate for at least 3-4 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg