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
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Prepare Muffin Tins: Line 18 cups of two standard 12-cup muffin tins with paper liners. Set aside.
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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.
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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.
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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.
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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.
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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.