No Bake Mini Pumpkin Cheesecakes
These no-bake mini pumpkin cheesecakes are creamy, light, and full of fall flavor. Made with pumpkin puree, cream cheese, and warm spices, they’re an easy and delightful dessert perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Refrigerator
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- 1 cup pumpkin puree
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1 cup whipped cream
Crust
- 12 mini graham cracker crusts
Instructions
- Beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice. Mix on low speed until fully combined.
- Fold in the whipped cream gently until the mixture is light and fluffy.
- Spoon or pipe the mixture into mini graham cracker crusts. Smooth the tops evenly.
- Refrigerate for at least 4 hours or overnight to set.
- Top with whipped cream or caramel drizzle before serving, if desired.
Notes
These mini cheesecakes can be stored in the fridge for up to 5 days or frozen for up to a month. Garnish with whipped cream, caramel, or nuts for a festive touch.