Description
These delightful No-Bake Mini Pumpkin Cheesecakes are the perfect individual fall dessert. Creamy pumpkin cheesecake filling on a graham cracker crust, topped with whipped cream – a flavorful and easy treat!
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons brown sugar
- 4 tablespoons melted butter
For the filling:
- 8 oz cream cheese (softened)
- 1/2 cup canned pumpkin puree
- 1/3 cup powdered sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup whipped topping or whipped cream (plus more for garnish)
Instructions
- Prepare the crust: In a small bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press into mini cheesecake pan cavities.
- Make the filling: Beat cream cheese, add pumpkin, sugars, vanilla, spices. Fold in whipped topping.
- Fill the crusts: Spoon or pipe filling over crusts. Refrigerate for 3 hours.
- Serve: Top with whipped cream before serving.
Notes
- These can be made up to 2 days ahead and stored in the fridge.
- For a gluten-free version, use gluten-free graham crackers.
- Freeze and thaw for 15–20 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
