If you’re craving pumpkin spice and cheesecake but don’t want to turn on the oven, this No-Bake Mini Pumpkin Cheesecake is the perfect solution! These adorable individual-sized cheesecakes are super easy to make, rich, creamy, and bursting with fall flavors.
With a smooth and luscious pumpkin mousse filling made from pumpkin purée, cream cheese, whipped topping, and cheesecake pudding mix, every bite is pure autumn bliss! Spoon it over a buttery graham cracker crust, and you have a delightful dessert that’s ready in no time.
Perfect for holiday gatherings, cozy fall nights, or a quick sweet treat, these No-Bake Mini Pumpkin Cheesecakes will satisfy all your pumpkin cravings!
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Ingredients:
- For the crust:
- 1 sleeve graham crackers (about 9 crackers)
- ½ stick (4 tablespoons) butter, melted
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- For the filling:
- 1 8-ounce package cream cheese, softened to room temperature
- 1 15-ounce can pumpkin puree
- 3 teaspoons pumpkin pie spice
- 1 1-ounce package sugar-free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce container frozen whipped topping, plus extra for garnish if desired
Instructions:
1 ) Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
2 ) Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
3 ) In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
4 ) Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
5 ) Add the sweetened condensed milk and mix again until well combined.
Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
6 ) Allow the mixture to sit in the refrigerator for about an hour to firm up.
Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
7 ) Garnish with additional whipped topping if desired.
- Some Recommended Products:
- 48 Inch Gas Range 6 Burners Cooktop 6.7 cu.ft Oven
- Professional Series Built-In All Refrigerator
- Mini Refrigerator, 2-Door 3.4 cu. ft. Small Compact Under Counter
Pro Tips for the Best No-Bake Mini Pumpkin Cheesecake
- Use Room-Temperature Cream Cheese – This ensures a smooth, lump-free filling.
- Let Them Chill for at Least 2 Hours – The longer they chill, the better the texture!
- Top with Whipped Cream & Cinnamon – Adds a beautiful finish and extra flavor.
- Use Gingersnap Crumbs Instead of Graham Crackers – For a spicier, more flavorful crust.
- Make Them in Jars or Muffin Tins – Perfect for portion control and easy serving.
(FAQ) About No-Bake Mini Pumpkin Cheesecake
1. Can I make these ahead of time?
- Yes! They keep well in the fridge for up to 3 days, making them perfect for prep-ahead desserts.
2. Can I use fresh pumpkin instead of canned?
- Absolutely! Just be sure to drain excess moisture from fresh pumpkin purée.
3. How long do these need to chill?
- At least 2 hours, but overnight is best for a firmer texture.
4. Can I use a different crust?
- Yes! Try chocolate cookie crumbs or gingersnaps for a unique twist.
5. What’s the best way to serve these?
- They’re delicious straight from the fridge, topped with whipped cream and a sprinkle of cinnamon.
6. Can I make a full-sized no-bake cheesecake instead?
- Yes! Just press the crust into a 9-inch springform pan and chill as usual.
7. Can I freeze these cheesecakes?
- Yes! Freeze them without toppings for up to 2 months, then thaw in the fridge before serving.
8. Can I use dairy-free alternatives?
- Yes! Use dairy-free cream cheese and coconut whipped topping for a vegan-friendly version.
9. How do I get the smoothest cheesecake filling?
- Make sure to beat the cream cheese well before adding the other ingredients.
10. Can I add mix-ins like chocolate chips or nuts?
- Yes! Mini chocolate chips or chopped pecans add a delicious crunch.
