No Bake Mini Pumpkin Cheesecakes Recipe

These No Bake Mini Pumpkin Cheesecakes are the perfect fall or holiday dessert! A simple graham cracker crust topped with a cream cheese, pumpkin, cool whip filling! Don’t forget the nuts and caramel drizzle!

No Bake Mini Pumpkin Cheesecakes.

Because #fall #allthepumpkin #minidessertsarecute

Today’s recipe is extra special, because today we’re celebrating Jocelyn from Grandbaby Cakes by throwing her a virtual baby shower!

And what better way to celebrate a Mama-to-Be (who’s also the queen of cakes) than with (No Bake) Mini (aka Baby) Pumpkin Cheesecakes?!

Hi. My name is Jennifer and I love warm weather.

Hi. My name is Jennifer and we were just in Canada where the temperatures were in the mid to high 80’s at the very end of September!

Hi. My name is Jennifer and I am actually very excited to be headed to Maine for some cooler temperatures <— I’ll probably regret that statement in a few days. 😉

BUT.

Cooler weather brings cozy sweaters, hearty dinners, and yes, all the pumpkin recipes.

If you’re not really into pumpkin desserts, I highly recommend giving these No Bake Mini Pumpkin Cheesecakes a try.

I’m not gonna lie, 9 times out of 10, I’d pick any dessert over the pumpkin one, but I gotta say, I’m like REEALLLLY digging these cheesecakes.

As in, I may or may not have had three of these after dinner one night.

But they’re mini so it’s ok.

Reasons why I <3 these No Bake Mini Pumpkin Cheesecakes:

1. They’re no bake, which means they’re super easy to make
2. They’re mini, which means they’re already individually portioned out, which is SO much easier than cutting into a whole cheesecake
3. They’re fluffy and taste SO freaking good 😉

You’ll start by making the graham cracker crust <— heaven.

• Mix together graham cracker crumbs, melted butter, and brown sugar.
• Spoon the mixture into a standard 12-slot muffin tin that’s been lined with cupcake liners.
• Press mixture down and freeze for 20 minutes.

Then, you’ll make the pumpkin cheesecake filling:

In a large bowl, place cream cheese, pumpkin puree, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt. Beat together until smooth, then fold in a tub of thawed cool whip.

Spoon the mixture onto your frozen crusts, gently press down, and place in the fridge until firm.

When you’re ready to serve, you’ll top ’em with more cool chip, maybe a sprinkle of cinnamon, a drizzle of caramel, and a few nuts for crunch!

That’s it!

Easy. Fluffy. Sweet. Perfectly spiced. Cozy. Yummy.

Serve these No Bake Mini Pumpkin Cheesecakes at the next tailgate, Thanksgiving, or really any gathering and you’ll be the hit of the party.

– Jennifer

No Bake Mini Pumpkin Cheesecakes Recipe

4.86 from 14 votes

These No Bake Mini Pumpkin Cheesecakes are the perfect fall or holiday dessert! A simple graham cracker crust topped with a cream cheese, pumpkin, cool whip filling! Don't forget the nuts and caramel drizzle!

Prep Time: 20 minutes minutes

Cook Time: 0 minutes minutes

Yield: 18 cupcakes

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Ingredients

1x2x3x

US Customary - Metric

Graham Cracker Crust

• ▢ 1 ½ cups graham cracker crumbs
• ▢ 6 tablespoons unsalted butter melted
• ▢ 3 tablespoons brown sugar packed

Pumpkin Cheesecake Filling

• ▢ 1 (8 oz) package cream cheese softened to room temperature
• ▢ 1 (15 oz) can pumpkin puree
• ▢ ½ cup brown sugar packed
• ▢ ½ tablespoon vanilla extract
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground ginger
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon salt
• ▢ 1 (8 oz) tub Cool Whip thawed + more for topping
• ▢ Walnuts for topping
• ▢ Caramel for drizzling

Instructions

Graham Cracker Crust

• Line 18 slots of 2 standard 12 slot muffin tins with cupcake liners. Set aside.
• Melt butter in a large bowl.
• Stir in graham cracker crumbs.
• Fill each slot with a heaping tablespoon.
• Press down with the bottom of the tablespoon so an even crust forms.
• Freeze for 30 minutes.

Pumpkin Cheesecake Filling

• In a large bowl, beat the cream cheese, pumpkin, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt together until well combined.
• Fold in the cool whip.
• Fill each chilled crust with 1/4 cup cheesecake mixture and gently press down and smooth with the back of a spoon or your fingers.
• Chill in the fridge for at least an hour.
• To serve: top with more cool whip, caramel, and nuts.
• Place leftovers in a covered tupperware container in the fridge.
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STORING

Room Temp:N/A

Refrigerator:5 Days

Freezer:6-8 Months

Reheat:If frozen, thaw in fridge

*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts

No Bake Mini Pumpkin Cheesecakes Recipe

Amount Per Serving

Calories 166 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 26mg9%

Sodium 132mg6%

Potassium 104mg3%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 13g14%

Protein 2g4%

Vitamin A 3870IU77%

Vitamin C 1mg1%

Calcium 45mg5%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: fall desserts, no bake, thanksgiving dessert

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Course: Dessert

Cuisine: American

Author: Jennifer Debth