Mini No-Bake Pumpkin Cheesecakes Recipe
Introduction
These Mini No-Bake Pumpkin Cheesecakes are a delightful and easy way to enjoy pumpkin flavor without turning on the oven. Perfect for fall gatherings or a quick dessert, they combine creamy pumpkin filling with a crisp crust for a tasty treat.
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin purée
- ½ cup sugar
- 1 cup whipped topping
- Mini graham cracker crusts (about 12)
Instructions
- Step 1: In a mixing bowl, beat the softened cream cheese until smooth. Add pumpkin purée and sugar, then blend until fully combined and creamy.
- Step 2: Gently fold the whipped topping into the pumpkin mixture until evenly incorporated.
- Step 3: Spoon the filling evenly into the mini graham cracker crusts, smoothing the tops with the back of a spoon.
- Step 4: Refrigerate the cheesecakes for at least 2 hours or until firm before serving.
Tips & Variations
- For extra flavor, add 1 teaspoon of pumpkin pie spice to the filling mixture.
- Top each cheesecake with a sprinkle of cinnamon or a drizzle of caramel sauce before serving.
- Use chocolate cookie crusts for a richer twist.
Storage
Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled but can be taken out 10 minutes before serving to soften slightly. Do not freeze, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the purée?
Yes, canned pumpkin purée works perfectly and is the easiest option. Avoid pumpkin pie filling, which contains added spices and sweeteners.
How long do these cheesecakes need to chill?
A minimum of 2 hours in the refrigerator is needed to allow the filling to set properly and develop the best texture.
PrintMini No-Bake Pumpkin Cheesecakes Recipe
Delight in these Mini No-Bake Pumpkin Cheesecakes, a creamy and festive dessert perfect for autumn gatherings or a quick sweet treat. Made with smooth cream cheese, spiced pumpkin purée, and sweetened whipped topping on a crunchy crust, these bite-sized cheesecakes require no baking and come together in minutes with a simple chilling step to set.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 8 oz cream cheese, softened
- 1 cup pumpkin purée
- 2/3 cup granulated sugar
- 1 cup whipped topping (such as Cool Whip)
Crust
- 10–12 cookie or graham cracker crusts (mini size) or crushed cookie crumbs mixed with butter as preferred
Instructions
- Prepare the Filling: In a mixing bowl, combine the softened cream cheese with the pumpkin purée and sugar. Beat thoroughly until smooth and creamy with no lumps.
- Fold in Whipped Topping: Gently fold the whipped topping into the pumpkin mixture until evenly incorporated, creating a light and fluffy texture.
- Fill the Crusts: Spoon the pumpkin cheesecake filling evenly into the mini crusts, smoothing the tops with the back of the spoon or a spatula.
- Chill to Set: Place the filled crusts in the refrigerator and chill for at least 4 hours or until the cheesecakes are firm and nicely set.
- Serve: Optionally garnish with a sprinkle of cinnamon or nutmeg before serving. Enjoy chilled for the best flavor and texture.
Notes
- You can use store-bought mini graham cracker crusts for convenience or make your own by pressing crushed cookies with melted butter into mini muffin tins.
- For added spice, consider adding 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, or pumpkin pie spice to the filling mixture.
- Allow full chilling time to ensure the cheesecakes set properly since they are no-bake.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
Keywords: No-Bake Pumpkin Cheesecake, Mini Pumpkin Cheesecake, Pumpkin Dessert, Fall Dessert, Easy Pumpkin Recipe, No Bake Cheesecake
