No Bake Pumpkin Mini Cheesecakes (Printable Version)
Creamy pumpkin filling on a buttery graham crust creates perfect chilled mini cheesecakes for festive gatherings.
# Everything You’ll Need:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
2 tbsp granulated sugar
03 -
1/4 tsp ground cinnamon
04 -
5 tbsp unsalted butter, melted
→ Filling
05 -
1/2 cup cold heavy whipping cream
06 -
8 oz cream cheese, room temperature
07 -
1/2 cup powdered sugar
08 -
3/4 cup pumpkin puree
09 -
1 tsp vanilla extract
10 -
2 1/2 tsp pumpkin pie spice
# Steps to Cook:
01 -
Combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter in a medium bowl. Press mixture evenly into the bottom of 8 mini baking cups or mini springform pans, then chill until firm.
02 -
Beat cold heavy whipping cream in a clean bowl until stiff peaks form, then set aside.
03 -
In a separate bowl, beat cream cheese and powdered sugar until smooth. Incorporate pumpkin puree, vanilla extract, and pumpkin pie spice until fully blended.
04 -
Gently fold the whipped cream into the pumpkin mixture until fully combined with no streaks remaining.
05 -
Spoon the pumpkin cheesecake filling over the chilled crusts and smooth the tops. Refrigerate for at least 3 to 4 hours or overnight to set.
06 -
Before serving, optionally garnish with whipped cream, nuts, or a drizzle of caramel sauce for added elegance.
# Extra Suggestions:
01 -
Chilling the cheesecakes overnight yields a firmer texture and enhanced flavor.