Description
Indulge in the delightful flavors of fall with these No Bake Pumpkin Mini Cheesecakes. These creamy, luscious desserts are served in individual portions, making them a perfect choice for holiday gatherings or cozy family dinners. With a delightful pumpkin filling nestled atop a crunchy graham cracker crust, these mini cheesecakes require no baking, allowing you to whip them up in no time. Customize them with your favorite toppings like whipped cream or chocolate shavings for an extra special touch. Prepare ahead of time and chill them until serving for a stress-free dessert that will impress everyone at your table.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 5 tbsp unsalted butter (melted)
- 1/2 cup heavy whipping cream (cold)
- 8 ounces cream cheese (room temperature)
- 1/2 cup powdered sugar
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 2 1/2 tsp pumpkin pie spice
Instructions
- Prepare eight baking cups or a mini springform pan.
- In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the base of the cups and chill.
- Whip heavy cream in another bowl until stiff peaks form; set aside.
- Beat cream cheese and powdered sugar until smooth. Mix in pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Gently fold whipped cream into the pumpkin mixture until no streaks remain.
- Scoop filling over the crusts and smooth tops. Refrigerate for at least 3-4 hours or overnight.
- Garnish with whipped cream or toppings as desired before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (68g)
- Calories: 210
- Sugar: 9g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg