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! showmetheyummy.com
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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!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: fall desserts, no bake cheesecake, no bake pumpkin cheesecake, pumpkin cheesecake, thanksgiving dessert
Servings: 18 cupcakes
Calories: 166kcal
Author: Jennifer Debth

Ingredients

Graham Cracker Crust

  • 1 1/2 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
  • 1/2 cup brown sugar packed
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 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.

Nutrition

Calories: 166kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 132mg | Potassium: 104mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3870IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.7mg