Description
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!
Ingredients
Units
Scale
For the Crust:
- 1 cup graham cracker or gingersnap crumbs
- 3 tbsp brown sugar
- 5 1/2 tbsp melted unsalted butter
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin purée (not pie filling)
- 1/3 cup brown sugar
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
- 1/2 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.