Description
These No Bake Pumpkin Mini Cheesecakes are a delightful fall treat, perfectly creamy and spiced with the flavors of pumpkin pie. Easy to make and even easier to enjoy!
Ingredients
- Graham crackers or gingersnaps
- Unsalted butter
- melted
- Softened cream cheese
- Powdered (confectioners’) sugar
- Pumpkin puree (not pumpkin pie filling)
- Vanilla extract
- Pumpkin pie spice
- Heavy Whipping cream or Cool Whip
Instructions
- Crush the graham crackers or gingersnaps into fine crumbs and mix with melted butter until well combined.
- Press the crumb mixture into the bottom of mini serving cups to form the crust.
- In a mixing bowl, beat together the softened cream cheese, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and creamy.
- In another bowl, whip the heavy cream or Cool Whip until soft peaks form, then gently fold it into the pumpkin mixture.
- Spoon the pumpkin cheesecake filling on top of the crusts in the mini cups and smooth the tops.
- Chill the cheesecakes in the refrigerator for at least 2 hours before serving to allow them to set properly.
Notes
For an extra touch, top with whipped cream and a sprinkle of additional pumpkin pie spice before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 315 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: No Bake Pumpkin Mini Cheesecakes, pumpkin dessert, fall recipes, no bake cheesecake