No Bake Pumpkin Mini Cheesecakes
No Bake Pumpkin Mini Cheesecakes
Description
These mini no-bake pumpkin cheesecakes are a delightful, creamy dessert perfect for fall. With a spiced cookie crust and a rich pumpkin cheesecake filling, they’re easy to make, requiring no oven time. Ideal for parties or a cozy evening treat!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 1 cup graham cracker or gingersnap crumbs
- 3 tbsp brown sugar
- 5 ½ tbsp melted unsalted butter
For the Filling:
- 8 oz cream cheese, softened
- ½ cup pumpkin purée (not pie filling)
- ⅓ cup brown sugar
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Pinch of salt
- ½ cup heavy whipping cream, whipped to stiff peaks
Instructions
- Prepare the crust:
- Mix the crumbs and brown sugar in a bowl.
- Stir in melted butter until the mixture resembles wet sand.
- Press about 1-2 tablespoons of the mixture into lined muffin cups, creating a compact layer. Chill in the fridge while preparing the filling.
- Make the filling:
- Beat softened cream cheese until smooth. Add pumpkin purée, brown sugar, powdered sugar, vanilla, spices, and salt, mixing until well combined.
- Gently fold in whipped cream to maintain a light, airy texture.
- Assemble:
- Spoon or pipe the filling onto the prepared crusts. Smooth the tops with a spatula.
- Chill in the refrigerator for at least 3 hours or until set.
- Serve:
- Top with whipped cream, crushed cookies, or a drizzle of caramel as desired.
Notes
- For a gluten-free option, use gluten-free cookies for the crust.
- Can be stored in the fridge for up to 5 days or frozen for up to 2 months.
Find it online: https://recipe.ukfinda.com/no-bake-pumpkin-mini-cheesecakes/