No-Bake Mini Pumpkin Cheesecakes

These No-Bake Mini Pumpkin Cheesecakes are the ultimate fall dessert, offering a creamy, spiced pumpkin filling over a buttery graham cracker crust. Easy to make and perfect for gatherings, they deliver indulgent flavors without needing an oven.

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Why You’ll Love This Recipe:

• No-Bake Convenience: Skip the oven and whip up these cheesecakes with ease.
• Perfect for Fall: With pumpkin, cinnamon, and other warm spices, these treats embody the flavors of the season.
• Miniature Size: Great for individual servings at parties or as a quick indulgence.

🍴 Servings: 12 mini cheesecakes

🕒 Prep Time: 20 minutes

🕖 Chill Time: 2-3 hours

🕖 Total Time: About 2 hours 20 minutes

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs (gluten-free if needed): Adds a crunchy base to the cheesecake.
• 3 tablespoons unsalted butter, melted: Helps bind the crust together.
• 2 tablespoons sugar: Adds sweetness to the crust.

For the Pumpkin Cheesecake Filling:

• 8 oz cream cheese, softened: Creates a creamy and rich texture.
• 1/2 cup pumpkin puree: Brings the essential pumpkin flavor.
• 1/3 cup powdered sugar: Sweetens the filling while keeping it light.
• 1/2 teaspoon ground cinnamon: Adds warmth and spice.
• 1/4 teaspoon ground nutmeg: Enhances the fall flavor.
• 1/4 teaspoon ground ginger: Adds a touch of zing.
• 1/8 teaspoon ground cloves: Deepens the spice profile.
• 1 teaspoon vanilla extract: Complements the pumpkin and spices.
• 1 cup whipped topping or whipped cream: Lightens the filling for a fluffy texture.

For Topping (optional):

• Whipped cream
• A sprinkle of cinnamon or nutmeg
• Crushed graham crackers or pecans

Instructions:

1️⃣ Prepare the Crust:

• In a mixing bowl, combine 1 cup of graham cracker crumbs, 3 tablespoons melted butter, and 2 tablespoons sugar. Stir until the crumbs are evenly coated with the butter.
• Press about 1 tablespoon of the mixture into the bottom of each cavity of a mini cheesecake pan or a lined muffin tin.
• Place the crusts in the refrigerator to set while you prepare the filling.

2️⃣ Make the Pumpkin Cheesecake Filling:

• In a large mixing bowl, beat 8 oz of softened cream cheese until smooth and creamy.
• Add 1/2 cup of pumpkin puree, 1/3 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1 teaspoon vanilla extract. Mix until well combined.
• Gently fold in 1 cup of whipped topping or whipped cream until the filling is light and fluffy.

3️⃣ Assemble the Mini Cheesecakes:

• Remove the crusts from the refrigerator.
• Spoon or pipe the pumpkin cheesecake filling on top of each crust, filling each cavity to the top.
• Smooth the tops with a spatula.

4️⃣ Chill:

• Place the mini cheesecakes in the refrigerator and chill for at least 2-3 hours, or until the filling is set.

5️⃣ Serve:

• Once set, remove the mini cheesecakes from the pan.
• Top with a dollop of whipped cream, a sprinkle of cinnamon or nutmeg, and crushed graham crackers or pecans, if desired.

Serving and Storage Tips:

• Serving Suggestions: These mini cheesecakes are perfect for fall gatherings, parties, or as an after-dinner treat. Serve them with a warm drink like spiced cider or coffee.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage, just thaw them in the refrigerator before serving.

Conclusion:

Indulge in the cozy flavors of fall with these No-Bake Mini Pumpkin Cheesecakes! Perfectly portioned, creamy, and spiced, they are sure to be a hit at your next gathering or just as a sweet treat for yourself. Enjoy! 🎃