No Bake Pumpkin Mini Cheesecakes
These No Bake Pumpkin Mini Cheesecakes are a delightful fall dessert! Creamy, spiced pumpkin filling rests on a buttery graham cracker crust, offering a rich yet balanced flavor. Perfect for parties or portion control, these elegant treats require no oven and chill to perfection. The right blend of pumpkin puree to cream cheese ensures a smooth texture without being heavy. A burst of warm spices with a hint of vanilla will leave everyone craving more!
- Prep Time: 20
- Total Time: 260
- Yield: 8 mini cheesecakes
- Category: cookies
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crumbs (1 cup, 70g)
Granulated Sugar (2 tbsp, 24g)
Ground Cinnamon (1/4 tsp, 1.5g)
Unsalted Butter, melted (5 tbsp, 70g)
Cold Heavy Whipping Cream (1/2 cup, 120ml)
Room Temperature Cream Cheese (8 ounces, 227g)
Powdered Sugar (1/2 cup, 50g)
Pumpkin Puree (3/4 cup, 180g)
Vanilla Extract (1 tsp, 5ml)
Instructions
Prepare mini cheesecake molds by lining them with parchment paper or mini cups
Mix Graham Cracker Crumbs, granulated sugar, and melted butter until cohesive
Press crust mixture firmly into molds and chill for 15 minutes
Beat heavy cream and powdered sugar until stiff peaks form
In a bowl, combine cream cheese, pumpkin puree, 0.25 tsp cinnamon, and vanilla extract until smooth
Gently fold whipped cream into the pumpkin mixture
Spoon filling into chilled crusts and refrigerate 4 hours to set
Serve chilled, optionally topped with whipped cream and a sprinkle of cinnamon
Notes
For halal/non-dairy option, substitute butter with melted coconut oil
Crust texture improves if Graham Crackers are pulsed in a food processor
Adjust spices based on preference
Storage: Keep chilled for up to 48 hours
Use mini cups with lids for easier transportation
Find it online: https://pinchofwarmthbakes.com/no-bake-pumpkin-mini-cheesecakes/