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No Bake Mini Pumpkin Cheesecakes Recipe

No Bake Mini Pumpkin Cheesecakes Recipe
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★★★★★

5 from 10 reviews

These No Bake Mini Pumpkin Cheesecakes combine a spiced graham cracker crust with a creamy pumpkin-flavored cheesecake filling. Perfect for fall or holiday gatherings, they require no oven time and are easy to prepare ahead. Each mini cheesecake delivers a rich and velvety texture balanced with aromatic autumn spices for a delicious treat.

Ingredients

Scale

Graham Cracker Crust

  • 8 whole graham crackers
  • 2 tablespoons granulated sugar
  • ⅛ teaspoon ground cinnamon
  • 5 tablespoons unsalted butter, melted

Pumpkin Cheesecake Filling

  • ½ cup heavy whipping cream, cold
  • 8 ounces cream cheese, room temperature
  • 5 tablespoons granulated sugar
  • ½ cup pumpkin puree
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon salt

Instructions

  1. Prepare Graham Cracker Crust: In a food processor, combine the graham crackers, sugar, and ground cinnamon. Pulse while adding the melted butter until the mixture looks like wet sand. This forms the base of your mini cheesecakes.
  2. Assemble Crusts: Line a cupcake pan with paper liners. Press about 2 tablespoons of the graham cracker mixture firmly into the bottom of each liner. Place the pan in the freezer to set while preparing the filling.
  3. Whip Heavy Cream: Using a hand mixer, whisk the cold heavy whipping cream until stiff peaks form. This will add lightness to your cheesecake filling.
  4. Mix Cream Cheese Base: In a large bowl, beat the cream cheese until smooth and creamy. Add sugar, pumpkin puree, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix thoroughly until all ingredients are well combined.
  5. Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin cream cheese mixture just until combined, preserving the airy texture.
  6. Fill and Chill: Spoon the pumpkin cheesecake mixture evenly over the prepared graham cracker crusts. Smooth the tops with a spatula. Cover and refrigerate the mini cheesecakes overnight to allow them to set properly before serving.

Notes

  • Use cold heavy cream for best whipping results.
  • Make sure the cream cheese is softened to room temperature to avoid lumps.
  • Freezing the crust before filling helps it hold shape better when layered with filling.
  • These mini cheesecakes can be stored in the refrigerator for up to 3 days.
  • Optional toppings: whipped cream, pecans, or a drizzle of caramel sauce enhance the flavor.

Nutrition

Keywords: pumpkin cheesecake, no bake cheesecake, mini cheesecakes, fall dessert, pumpkin dessert, easy cheesecake, holiday dessert

Find it online: https://kitchenbyclara.com/no-bake-mini-pumpkin-cheesecakes-recipe/