Get ready for the flavors of fall with these incredibly Easy No-Bake Mini Pumpkin Cheesecakes! This recipe delivers creamy, perfectly spiced pumpkin cheesecake filling nestled in a buttery graham cracker crust, all without turning on your oven (except for a quick chill of the crust!). I know we’re enjoying spring weather right now on April 17, 2025, but I’m already dreaming of autumn baking, and these No Bake Mini Pumpkin Cheesecakes are too good not to share! They’re perfect for bookmarking for Thanksgiving or Halloween, or for making right now if you, like me, crave pumpkin spice year-round (thank goodness for canned pumpkin!). They are simple, delicious, and perfectly portioned.
Why You’ll Love These No Bake Mini Pumpkin Cheesecakes
- No-Bake Filling: The creamy pumpkin cheesecake filling sets up beautifully in the fridge – no oven needed!
- Classic Fall Flavors: Packed with pumpkin puree and warm spices like cinnamon, ginger, and nutmeg.
- Easy and Quick: Uses simple ingredients and comes together fast before chilling time.
- Perfectly Portioned: Making them in muffin liners creates convenient individual servings.
- Crowd-Pleasing: A guaranteed hit for fall gatherings, Thanksgiving, or Halloween parties.
Ingredients for No Bake Mini Pumpkin Cheesecakes
Here’s what you’ll need to make these easy no-bake treats. The full list with measurements is in the recipe card below.
Graham Cracker Crust
- Graham cracker crumbs (Crumb)
- Unsalted butter, melted (Fat)
- Brown sugar, packed (Sweetener)
Pumpkin Cheesecake Filling
- Cream cheese, softened to room temperature (Dairy)
- Pumpkin puree (ensure it’s pure pumpkin, not pie filling) (Vegetable)
- Brown sugar, packed (Sweetener)
- Vanilla extract (Flavoring)
- Ground cinnamon (Spice)
- Ground ginger (Spice)
- Ground nutmeg (Spice)
- Salt (Seasoning)
- Cool Whip, thawed (Topping) (Specific brand mentioned)
Topping (Optional)
- Cool Whip (Topping)
- Walnuts (Nuts)
- Caramel sauce (Sauce)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic pumpkin spice flavor of these No Bake Mini Pumpkin Cheesecakes, but here are some variations:
- Different Crust: Use crushed gingersnaps, vanilla wafers, or even Oreo cookies for the crust.
- Add Chocolate Chips: Fold mini chocolate chips into the pumpkin cheesecake filling.
- Spiced Nuts: Use candied pecans or spiced walnuts for the topping instead of plain walnuts.
- Homemade Whipped Cream: Substitute stabilized homemade whipped cream for the Cool Whip in the filling and/or for the topping.
- Different Spices: Adjust the spices – add a pinch of cloves or allspice, or use a pre-made pumpkin pie spice blend.
How to Make No Bake Mini Pumpkin Cheesecakes
Let me show you how incredibly simple it is to make these No Bake Mini Pumpkin Cheesecakes:
Make the Graham Cracker Crust
- First, I prepare my muffin tins. I line 18 slots of two standard 12-slot muffin tins with cupcake liners and set them aside.
- I melt the butter in a large bowl in the microwave.
- I stir the graham cracker crumbs and packed brown sugar into the melted butter until well combined.
- I fill each cupcake liner with a heaping tablespoon of the crumb mixture.
- Using the bottom of the tablespoon (or a small glass), I press the crumbs down firmly to form an even crust layer.
- I place the muffin tins in the freezer for 30 minutes to let the crusts firm up while I make the filling.
Make the Pumpkin Cheesecake Filling
- In a large bowl, using an electric mixer, I beat the softened cream cheese, pumpkin puree, packed brown sugar, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt together until everything is smooth and well combined. Starting with room temperature cream cheese is key for a lump-free filling!
- Next, using a rubber spatula, I gently fold in the thawed Cool Whip until it’s just combined and no streaks remain. I try not to overmix to keep the filling light.
Assemble and Chill
- I remove the muffin tins with the chilled crusts from the freezer.
- I fill each chilled crust with about ¼ cup of the pumpkin cheesecake mixture.
- I gently press down and smooth the top with the back of a spoon or my fingers.
- I place the filled muffin tins in the fridge to chill for at least one hour, or until the filling is set and firm.
Serve
- Top with garnishes
- Serve
Tips and Tricks for the BEST No Bake Cheesecakes
Here are my secrets for making these No Bake Mini Pumpkin Cheesecakes truly exceptional:
- Room Temperature Cream Cheese: Essential for a smooth, creamy, lump-free filling.
- Use Pure Pumpkin Puree: Make sure it’s 100% pure pumpkin and not pumpkin pie filling, which has added sugar and spices.
- Fold Gently: Fold the Cool Whip (or homemade whipped cream) in gently to maintain the light, airy texture of the filling.
- Chill Thoroughly: Don’t skimp on the chilling time! This allows the no-bake filling to firm up properly.
- Use Liners: Cupcake liners make removing the mini cheesecakes from the muffin tin incredibly easy.
How to Serve
These No Bake Mini Pumpkin Cheesecakes are perfect served chilled! Enjoy them:
- As Is: Delicious on their own for a taste of fall.
- With Toppings: Top with extra Cool Whip or whipped cream, a drizzle of caramel sauce, and chopped walnuts or pecans just before serving.
- For Parties: An easy, individual dessert perfect for Thanksgiving, Halloween, or fall potlucks.
- As a Treat: A simple and satisfying pumpkin spice treat anytime.
Make Ahead and Storage
These mini cheesecakes are ideal for making ahead!
- Make Ahead: Prepare them completely (without the final toppings like nuts/caramel) up to 2 days in advance.
- Storage: Store the No Bake Mini Pumpkin Cheesecakes in an airtight container in the refrigerator for up to 5 days. Add the final toppings just before serving for best texture.
FAQs about No Bake Mini Pumpkin Cheesecakes
- Can I use homemade whipped cream instead of Cool Whip?
- Yes! Whip about 1.5 cups of heavy cream with some powdered sugar and vanilla until stiff peaks form. Make sure it’s well-whipped and stable to help the cheesecake set.
- Can I make this in a full-size pie dish?
- Yes, press the crust into a 9-inch pie dish or springform pan. Pour the filling over the crust. Chilling time will need to be longer, likely at least 4-6 hours or overnight, until fully set.
- Can I freeze these?
- Yes, these freeze quite well! Place them in an airtight container or freezer bag. Freeze for up to 1-2 months. Thaw in the refrigerator before serving. The texture might be slightly softer after freezing.
Enjoy these incredibly easy, creamy, and perfectly spiced No Bake Mini Pumpkin Cheesecakes! They’re a fantastic fall treat without the fuss of baking.
Print
No-Bake Mini Pumpkin Cheesecakes
- Prep Time: 20 minutes
- Chill Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 18 mini cheesecakes 1x
- Category: Dessert, No-Bake, Cheesecake
- Cuisine: American
Description
These No Bake Mini Pumpkin Cheesecakes are an easy and delicious fall treat! A simple graham cracker crust is filled with a creamy, spiced pumpkin cheesecake mixture made with cream cheese and Cool Whip, then chilled until set.
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (from about 10–12 full crackers)
- 6 tablespoons (3 oz) unsalted butter, melted
- 3 tablespoons packed brown sugar (light or dark)
For the Pumpkin Cheesecake Filling:
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 (15 oz) can 100% pure pumpkin puree (not pumpkin pie filling)
- ½ cup packed brown sugar (light or dark)
- ½ tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 (8 oz) tub Cool Whip, thawed, plus more for topping
For Topping (Optional):
- Caramel sauce, for drizzling
- Chopped walnuts or pecans
Instructions
-
Prepare Muffin Tins: Line 18 cups of two standard 12-cup muffin tins with paper liners. Set aside.
-
Make Graham Cracker Crust:
- Melt the butter in a medium microwave-safe bowl.
- Stir in the graham cracker crumbs and 3 tablespoons of brown sugar until the crumbs are evenly moistened.
- Place a heaping tablespoon of the crumb mixture into each prepared cupcake liner.
- Press the crumbs down firmly with the bottom of a small glass or tablespoon to form an even crust.
- Place the muffin tins in the freezer for 30 minutes to firm up the crusts.
-
Make Pumpkin Cheesecake Filling:
- While the crusts chill, prepare the filling. In a large bowl, using an electric mixer (hand mixer or stand mixer), beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, 1/2 cup brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat together until well combined and smooth.
- Gently fold in the 8 ounces of thawed Cool Whip until fully incorporated and no streaks remain. Do not overmix.
-
Fill Crusts: Remove the chilled crusts from the freezer. Fill each cupcake liner with about 1/4 cup of the pumpkin cheesecake mixture, smoothing the tops gently with the back of a spoon or your fingers.
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Chill: Cover the muffin tins loosely with plastic wrap and refrigerate for at least 1 hour, or until the cheesecake filling is firm and set.
-
Serve: To serve, carefully remove the mini cheesecakes from the cupcake liners. Top with additional Cool Whip, a drizzle of caramel sauce, and chopped nuts, if desired.
-
Store Leftovers
Notes
- Cream Cheese: Ensure the cream cheese is fully softened to room temperature for a smooth, lump-free filling.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Cool Whip: Ensure the Cool Whip is fully thawed before folding it into the filling. You can substitute stabilized homemade whipped cream if preferred.
- Chilling: Chilling is crucial for this no-bake recipe to allow the cheesecake filling to set properly.
- Yield: This recipe makes approximately 18 mini cheesecakes using standard cupcake liners.
- Storage: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.