No Bake Pumpkin Mini Cheesecakes (Print-Friendly Version)
Creamy pumpkin cheesecake bites on graham cracker crust, perfect for holiday gatherings. No baking required!
# What You Need:
→ Crust
01 -
1 cup graham cracker crumbs (7-8 whole crackers)
02 -
2 tbsp granulated sugar
03 -
1/4 tsp ground cinnamon
04 -
5 tbsp unsalted butter, melted
→ Pumpkin Cheesecake
05 -
1/2 cup cold heavy whipping cream
06 -
8 ounces cream cheese, room temperature
07 -
1/2 cup powdered sugar
08 -
3/4 cup pumpkin puree
09 -
1 tsp vanilla extract
10 -
2 1/2 tsp pumpkin pie spice
# How to Make It:
01 -
Set up 8 baking cups, panettone baking cups (2 3/8 x 2 inch) or mini springform pans.
02 -
In a medium bowl, combine graham cracker crumbs, sugar, cinnamon and melted butter until well mixed.
03 -
Press mixture evenly into paper cups using a shot glass to create a firm layer. Refrigerate while preparing filling.
04 -
In a medium bowl, beat heavy whipping cream with an electric mixer until stiff peaks form.
05 -
In a large bowl, beat cream cheese and powdered sugar on medium-high speed until smooth and creamy.
06 -
Mix in pumpkin puree, vanilla, and pumpkin pie spice until fully incorporated. Using a rubber spatula, fold in the whipped cream until well blended with no streaks remaining.
07 -
Scoop the pumpkin cheesecake filling over the graham cracker crusts and smooth out the tops.
08 -
Refrigerate for at least 3-4 hours or overnight to set completely.
09 -
Before serving, garnish with additional whipped cream, salted caramel sauce, graham cracker crumbs and/or chopped pecans.
# Additional Tips:
01 -
These mini cheesecakes require no baking, making them perfect for holiday gatherings when oven space is limited.
02 -
For best results, ensure cream cheese is completely softened to room temperature to avoid lumps.