Description
Delight in these No Bake Mini Pumpkin Cheesecakes, perfect for autumn gatherings or when you crave a creamy, spiced dessert without the oven. With a crunchy graham cracker crust and a luscious pumpkin-spiced cheesecake filling, these bite-sized treats combine seasonal flavors and creamy textures, chilled to perfection overnight.
Ingredients
Units
Scale
Graham Cracker Crusts
- 8 whole (112 g) graham crackers
- 2 tablespoons (25 g) granulated sugar
- 1/8 teaspoon ground cinnamon
- 5 tablespoons (70 g) unsalted butter, melted
Pumpkin Cheesecake Filling
- 1/2 cup (118.29 ml) heavy whipping cream, cold
- 8 ounces (226.8 g) cream cheese, room temperature
- 5 tablespoons (60 g) granulated sugar
- 1/2 cup (122.5 g) pumpkin puree
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
Instructions
- Prepare Graham Cracker Crusts: In a food processor, combine the graham crackers, granulated sugar, and ground cinnamon. Pulse together, then add the melted butter and pulse again until the mixture resembles wet sand. Press about 2 tablespoons of this mixture into the bottom of each paper-lined cup in a cupcake pan. Freeze the crusts while preparing the cheesecake filling.
- Whip the Cream: Using a hand mixer, whisk the cold heavy whipping cream until stiff peaks form, setting it aside for later folding into the filling.
- Make the Pumpkin Cheesecake Filling: In a large bowl, beat the room temperature cream cheese until smooth and creamy. Add the granulated sugar, pumpkin puree, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix thoroughly until fully combined and smooth.
- Combine Filling and Whipped Cream: Gently fold the whipped cream into the pumpkin cream cheese mixture, being careful not to deflate the air whipped into the cream. Mix just until combined for a light and fluffy texture.
- Assemble and Chill: Spoon the pumpkin cheesecake filling over the prepared graham cracker crusts and smooth the tops evenly. Refrigerate the mini cheesecakes overnight to allow them to set perfectly before serving.
Notes
- Storage: Keep mini cheesecakes refrigerated for up to 1 week or freeze for up to 1 month for longer storage.
- Yield: Makes 12–14 mini pumpkin cheesecakes, perfect for parties or portion-controlled desserts.
- Nutrition: Nutritional values are estimated per serving (assuming 12 servings) and may vary based on ingredients used.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 177
- Sugar: 9g
- Sodium: 92mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 10g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 43mg
