Indulge in the rich flavors of fall with these No Bake Pumpkin Mini Cheesecakes. They are easy to make, delightful to eat, and perfect for gatherings, making them a great dessert option when you’re short on time but still want to impress.

Ingredients

1 cup graham cracker crumbs
1/4 cup melted butter
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 for topping

Directions

In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of mini cupcake liners to form the crust.
In a separate bowl, beat together the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice until the mixture is smooth and creamy.
Spoon the pumpkin cheesecake mixture over the crust in each liner, filling them about 3/4 full.
Refrigerate for at least 4 hours, or until the cheesecakes are set.
Before serving, top each mini cheesecake with whipped cream and a sprinkle of pumpkin spice for garnish.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 4 hours 15 minutes (including chilling)
Servings: 12 mini cheesecakes

Variations

Flavor Variations: Add a teaspoon of maple syrup or cinnamon for extra flavor.
Crust Alternatives: Use crushed Oreos or gingersnap cookies instead of graham crackers for a different taste.
Dairy-Free Option: Substitute cream cheese with a dairy-free alternative and use coconut whipped cream for the topping.

Storage/Reheating

Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They are best served cold and do not require reheating.

10 FAQs

Can I make these mini cheesecakes ahead of time?
Yes, these can be made a day in advance, making them perfect for parties.
What if I don’t have pumpkin spice?
You can substitute with a mix of cinnamon, nutmeg, and ginger.
Can I use fresh pumpkin puree?
Yes, but ensure it’s well-drained to avoid excess moisture.
How can I make the crust more flavorful?
Consider adding a tablespoon of sugar or a pinch of salt to the graham cracker mixture.
What if I don’t have mini cupcake liners?
You can use regular cupcake liners or even small ramekins.
Can I freeze these mini cheesecakes?
While they can be frozen, the texture may change slightly. It’s best to enjoy them fresh.
How do I soften cream cheese quickly?
You can microwave it for about 10-15 seconds, but be careful not to melt it.
Is there a vegan option for this recipe?
Yes, you can use vegan cream cheese and coconut whipped cream.
What can I use instead of whipped cream for topping?
You can use a sprinkle of chopped pecans or a drizzle of caramel sauce.
Can I add chocolate to the recipe?
You could fold in some mini chocolate chips into the cheesecake mixture for a chocolate twist.

Conclusion

These No Bake Pumpkin Mini Cheesecakes are a delightful and easy-to-make dessert that captures the essence of fall. Perfect for parties, holidays, or just a cozy night in, they are sure to please everyone. Enjoy the rich pumpkin flavor and creamy texture, all without turning on the oven!