Description
These No-Bake Mini Pumpkin Cheesecakes are a delicious and easy seasonal dessert featuring a creamy pumpkin-spiced filling on a buttery graham cracker crust. Perfect for fall gatherings, they require no oven time and can be prepared in advance, offering a rich, fluffy cheesecake experience with a hint of pumpkin pie spice.
Ingredients
Scale
Crust
- 1 sleeve graham crackers (about 9 crackers)
- 4 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
Filling
- 1 (8-ounce) package cream cheese, softened
- 1 (15-ounce) can pumpkin puree
- 3 teaspoons pumpkin pie spice
- 1 (1-ounce) package sugar-free cheesecake-flavored instant pudding mix (or 1/3 regular package)
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping (or 4–5 cups real whipped cream)
Garnish (optional)
- Additional whipped topping
Instructions
- Prepare the crust: Pulse the graham crackers in a food processor until finely crushed. Add the melted butter, granulated sugar, and brown sugar to the crumbs and pulse again until combined. Spoon this mixture evenly into 9-ounce serving cups and press gently to form a crust layer. Chill in the refrigerator while preparing the filling.
- Make the filling base: In a stand mixer, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, pumpkin pie spice, and cheesecake-flavored instant pudding mix and continue beating until all ingredients are well blended, scraping down the sides of the bowl as needed.
- Add sweetness and texture: Slowly add the sweetened condensed milk to the mixture and beat until smooth. Then switch the mixer attachment to a whisk and gently fold in the frozen whipped topping (or freshly whipped cream) until the filling becomes light and fluffy.
- Chill the filling: Place the filling in the refrigerator for about 1 hour to firm up slightly. Once chilled, spoon or pipe the pumpkin cheesecake filling over the prepared graham cracker crusts in the serving cups.
- Serve and garnish: Refrigerate the mini cheesecakes until ready to serve. Just before serving, garnish with additional whipped topping and optionally sprinkle a bit of pumpkin pie spice or crushed graham cracker crumbs on top for extra flavor and decoration.
Notes
- Use real whipped cream instead of frozen whipped topping for a fresher, lighter taste.
- Press the crust firmly to avoid crumbling when serving.
- If you don’t have a food processor, place the crackers in a sealed plastic bag and crush with a rolling pin.
- Chill the filling well to ensure a firm yet creamy texture.
- For a sugar-free variation, use sugar-free pudding mix and a sugar substitute if desired.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
