No Bake Pumpkin Mini Cheesecakes
No Bake Pumpkin Mini Cheesecakes are the quintessential fall dessert, offering a delightful blend of creamy pumpkin cheesecake filling and a crunchy graham cracker crust—all without turning on the oven. These mini treats are perfect for Thanksgiving and Halloween gatherings, ensuring every guest gets their own individual serving. Top them with whipped cream or caramel sauce for an extra special touch, making them an instant favorite at any celebration.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Makes 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter (melted)
- 8 ounces cream cheese (room temperature)
- 1/2 cup powdered sugar
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 2 1/2 tsp pumpkin pie spice
Instructions
- Prepare 8 baking cups or mini springform pans.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into cups to form the crust.
- Chill the crust while you whip cold heavy cream until stiff peaks form.
- In another bowl, beat cream cheese and powdered sugar until smooth. Mix in pumpkin puree, vanilla extract, and pumpkin pie spice.
- Gently fold whipped cream into the cheesecake mixture until fully blended.
- Spoon filling over the crusts and smooth the tops. Refrigerate for at least 3-4 hours or overnight to set.
- Garnish as desired before serving.
Nutrition
- Serving Size: 1 mini cheesecake (approximately 80g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://savorydishworld.com/no-bake-pumpkin-mini-cheesecakes/