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!
Servings: 18 cupcakes
Calories: 166kcal
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.
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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