Description
Indulge in the autumnal delight of No Bake Pumpkin Mini Cheesecakes! These creamy treats are perfect for any fall gathering, from Thanksgiving feasts to Halloween celebrations. With a luscious pumpkin cheesecake filling nestled in a crunchy graham cracker crust, they offer a rich and satisfying dessert experience with minimal effort. Impress your guests with these bite-sized wonders that beautifully capture the essence of the season. Easy to make and deliciously versatile, you can dress them up with whipped cream or serve them plain for a delightful treat that everyone will love.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter (melted)
- 1/2 cup heavy whipping cream (cold)
- 8 ounces cream cheese (room temperature)
- 1/2 cup powdered sugar
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 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; press into the bottom of each cup and chill.
- Whip cold heavy cream until stiff peaks form and set aside.
- In another bowl, beat cream cheese and powdered sugar until smooth; add pumpkin puree, vanilla extract, and pumpkin pie spice; mix until well combined.
- Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
- Scoop filling into chilled crusts, smooth tops, and refrigerate for at least 3 hours or overnight.
- Garnish with whipped cream or nuts before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 220
- Sugar: 10g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg