Easy Creamy Mini No-Bake Pumpkin Cheesecakes
Creamy, lightly spiced pumpkin cheesecakes with a buttery graham cracker crust and fluffy whipped topping. These easy individual desserts require no baking and are perfect for fall, Thanksgiving, Halloween, and holiday gatherings.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber Spatula
- 12-cup muffin pan or mini cheesecake pan
- Paper liners, if using a muffin pan
- Spoon or piping bag
- Refrigerator
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons packed brown sugar
- 6 tablespoons unsalted butter melted
For the Pumpkin Filling
- 8 ounces cream cheese softened
- 1 cup pure pumpkin puree
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tub frozen whipped topping thawed
Instructions
- Combine the graham cracker crumbs and brown sugar in a bowl. Add the melted butter and stir until the crumbs are evenly moistened.
- Divide the crust mixture evenly among 12 mini cheesecake molds or muffin cups. Press the crumbs firmly into the bottom of each cup.
- Refrigerate the crusts while preparing the filling.
- Beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree and brown sugar, then beat until well combined.
- Add the vanilla extract, cinnamon, ginger, nutmeg, and salt.
- Mix until the filling is smooth and evenly seasoned.
- Gently fold in the thawed whipped topping until fully incorporated.
- Spoon or pipe the pumpkin filling evenly over the chilled crusts.
- Smooth the tops as desired. Cover and refrigerate for at least 4 hours, or until firm.
- Add whipped topping and a light sprinkle of cinnamon before serving, if desired.
Notes
Nutritional Information per serving:
290 calories, 18g fat, 31g carbohydrates, 3g protein, 22g sugar, and 1g fiber.
