Description
These No-Bake Mini Pumpkin Cheesecakes are a perfect autumn treat that combines a buttery graham cracker crust with a creamy, spiced pumpkin filling. Easy to prepare without an oven, these individual cheesecakes are chilled until set and topped with whipped cream for a festive finish. Ideal for fall gatherings or a delightful dessert any time of year.
Ingredients
Scale
Crust
- 1 sleeve graham crackers (about 9 crackers)
- 4 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
Filling
- 1 (8-ounce) package cream cheese, softened
- 1 (15-ounce) can pumpkin puree
- 3 teaspoons pumpkin pie spice
- 1 (1-ounce) package sugar-free cheesecake-flavored instant pudding mix (or 1/3 regular package)
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping (or 4–5 cups real whipped cream)
Garnish (Optional)
- Additional whipped topping
- Sprinkle of pumpkin pie spice or graham cracker crumbs
Instructions
- Prepare the crust: Pulse graham crackers in a food processor until they form fine crumbs. Add melted butter, granulated sugar, and brown sugar, then pulse again until well combined. Spoon the crumb mixture into 9-ounce serving cups and press gently to form an even crust layer. Chill in the refrigerator while preparing the filling.
- Make the filling base: In a stand mixer, beat softened cream cheese until smooth and creamy. Add the pumpkin puree, pumpkin pie spice, and sugar-free cheesecake-flavored instant pudding mix, then beat again until all ingredients are fully incorporated, scraping down the bowl as needed.
- Add condensed milk and fold in whipped topping: Pour in the sweetened condensed milk and continue beating the mixture until smooth and creamy. Switch to a whisk attachment and gently fold in the frozen whipped topping (or real whipped cream) until the filling is light and fluffy.
- Chill the filling: Cover the filling and chill it in the refrigerator for 1 hour to allow it to set and thicken properly.
- Assemble and chill: Spoon or pipe the chilled pumpkin cheesecake filling evenly over the prepared graham cracker crusts in the serving cups. Refrigerate the assembled mini cheesecakes until ready to serve, ideally for at least an additional hour.
- Garnish and serve: Just before serving, top each mini cheesecake with a dollop of additional whipped topping and sprinkle with pumpkin pie spice or graham cracker crumbs for an attractive and flavorful finish.
Notes
- You can substitute frozen whipped topping with freshly whipped cream for a fresher taste.
- For a sugar-free version, ensure to use sugar-free pudding mix and sweetened condensed milk alternatives.
- These mini cheesecakes should be kept refrigerated and are best served within 2-3 days for optimal freshness.
- If you don’t have a food processor, crush graham crackers in a sealed plastic bag using a rolling pin.
- Adjust pumpkin pie spice amount to taste if you prefer a lighter or stronger spice flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
