Description
These No Bake Mini Pumpkin Cheesecakes are a delightful and creamy treat perfect for fall or any time you crave a pumpkin-flavored dessert. Featuring a smooth pumpkin cream cheese filling atop mini graham cracker crusts, they’re easy to make and require no baking—just a few hours chilling in the fridge before serving.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1 cup whipped cream
Crust
- 12 mini graham cracker crusts
Instructions
- Beat cream cheese: In a mixing bowl, beat the softened cream cheese until it is smooth and creamy, ensuring no lumps remain for a silky texture.
- Combine pumpkin mixture: Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice into the bowl with the cream cheese, and mix thoroughly until all ingredients are well incorporated.
- Fold in whipped cream: Gently fold the whipped cream into the pumpkin mixture to keep the filling light and airy without deflating the whipped cream.
- Fill crusts: Spoon the creamy pumpkin mixture evenly into each of the 12 mini graham cracker crusts, filling them generously.
- Chill: Place the filled mini cheesecakes in the refrigerator and chill for at least 4 hours to allow the filling to set and flavors to meld.
- Serve: Once chilled and firm, serve the mini pumpkin cheesecakes cold and enjoy this seasonal dessert delight.
Notes
- Make sure the cream cheese is fully softened at room temperature for a smooth filling.
- You can make these mini cheesecakes up to a day in advance for convenience.
- Top with extra whipped cream or a sprinkle of cinnamon for garnish if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
