No Bake Mini Pumpkin Cheesecake
These no bake mini pumpkin cheesecake desserts are are a delicious fall dessert that’s formed in a muffin pan. Using only simple ingredients and pumpkin puree, these mini pumpkin cheesecakes are set up in the refrigerator and there’s no oven required. They are extra creamy and just as delicious as the baked version.
It’s finally pumpkin season! I feel like I’ve been waiting all year for this! It’s time to bring out all the fall decorations and get busy making the house feel festive. There’s no better to help that cozy fall feeling along, then to whip up a batch of pumpkin cheesecake.
The minute I saw the canned pumpkin display show up in my local grocery store, I knew that cheesecake was first on my list to make. Don’t judge me if I bought 10 cans of pumpkin, because I’ve got lots of delicious pumpkin recipes that are coming up soon on the blog for you!
Frequently Asked Questions About No Bake Mini Pumpkin Cheesecake
How do I store no-bake cheesecake?
Always store no bake cheesecakes in the fridge. This easy no bake mini pumpkin cheese recipe is no different. If your cheesecake does not remain cool it will separate and become runny.
Can I freeze these no bake mini pumpkin cheesecake bites?
Yes, you can certainly freeze your mini cheesecakes. However, I do recommend that you freeze your cheesecake without the topping on them. So, leave off the whipped cream until you are ready to serve.
To thaw your mini pumpkin cheesecake, simply place your frozen cheesecake in the fridge overnight and allow them to slowly come to temperature. Then serve and enjoy. Or you can rapidly thaw them by placing your frozen mini cheesecakes on the counter for one hour. Do not leave your cheesecake on the counter longer than one hour though.
What is the difference between a no-bake cheesecake and a baked cheesecake?
The biggest difference between a no bake cheesecake and a baked cheesecake is eggs. No bake cheesecakes do not contain eggs, which allows them to not need to be cooked. However, regular cheesecake does include eggs and need to be baked to temperature.
There is also a texture difference between a no bake cheesecake and a baked cheesecake. I personally love the smooth and creamy texture of a no bake cheesecake.
No Bake Mini Pumpkin Cheesecake Recipe
Graham Crackers: Since you are using these graham crackers for a crust, you can crush your own graham crackers or you can purchase pre-crushed graham crackers crumbs that can be found on the baking aisle near the graham cracker crusts.
Cream Cheese: Full fat cream cheese makes for the creamiest no bake cheesecake, however you can also use a lower fat option.
Pumpkin puree: For this recipe you will need unseasoned pumpkin puree. Do not use pumpkin pie filling, just canned 100% pumpkin puree.
How To Make
Start by making the crust: in a medium size bowl mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon and mix well with a spatula until well combined.
Line 2 standard 12-count muffin pans with cupcake liners. Add 1 ½ spoons of crumbs into each cupcake liner and use the back of the spoon to pack it down tightly. You can bake the crusts if you wish (see notes)
Meanwhile, make the pumpkin filling: using a hand mixer or a stand mixer fitted with a whisk attachment, on medium speed, beat the cheese until smooth and creamy. Add the pumpkin, confectioners sugar, vanilla extract, pumpkin pie spice and salt and beat until well combined. The mixture should be smooth and creamy.
Fold one cup of the whipped cream into the pumpkin mixture using a rubber spatula. Combine slowly and don’t overmix.
Using a spoon or a piping bag, transfer the filling on top of the crusts. Spoon about 2-3 tablespoons of filling on top of each crust. Use the back of a spoon to smooth the tops flat.
Refrigerate for at least 3 hours. If you’re planning to refrigerate the mini cheesecakes for more than 3 hours, I recommend covering them with plastic wrap.
Keep refrigerated until ready to serve. Serve the mini cheesecakes with caramel sauce and more whipped cream. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Cooking Tips
1. After step 2 you can bake the crust for 5 minutes at 350ºC. This step is completely optional. The crust will be a little bit sturdier this way. If you skip this step the crust will be crumbier but still great. If you choose to bake the crusts, you must let the warm crusts cool for 10 minutes before adding the filling on top.
2. You can make the mini cheesecakes 1-2 days in advance and keep refrigerated.
3. Also these mini cheesecakes are freezer friendly. Refrigerate them as directed in step 6, then remove from the muffin pan (keeping the cupcake liners on) and line them in a single layer in a large freezer friendly container. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator for at least 24 hours before serving.
More Cheesecake Recipes
- Instant Pot Raspberry Peach Cheesecake
- Instant Pot Japanese Cheesecake
- Instant Pot Blood Orange Cheesecake
- Instant Pot Lime Cheesecake
- Pumpkin Cheesecake Mummy Truffles
- Mason Jar No-Bake Strawberry Cheesecake
- Chocolate Cheesecake Cookies
No Bake Mini Pumpkin Cheesecake
You'll love how sinfully delicious these no bake mini pumpkin cheesecakes are! They're the perfect fall dessert.
Ingredients
For Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1/2 tspn cinnamon
For Pumpkin Cheesecake
- 1 1/2 cups whipped cream or topping
- 1 cup pumpkin puree
- 1 cup confectioners sugar
- 1 tspn vanilla extract
- 1/2 tbsp pumpkin pie spice
- 1/2 tspn salt
Instructions
1.Start by making the crust: in a medium size bowl mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon and mix well with a spatula until well combined.
2.Line 2 standard 12-count muffin pans with cupcake liners. Add 1 ½ spoons of crumbs into each cupcake liner and use the back of the spoon to pack it down tightly. You can bake the crusts if you wish (see notes)
3.Meanwhile, make the pumpkin filling: using a hand mixer or a stand mixer fitted with a whisk attachment, on medium speed, beat the cheese until smooth and creamy. Add the pumpkin, confectioners sugar, vanilla extract, pumpkin pie spice and salt and beat until well combined. The mixture should be smooth and creamy.
4.Fold one cup of the whipped cream into the pumpkin mixture using a rubber spatula. Combine slowly and don’t overmix.
5.Using a spoon or a piping bag, transfer the filling on top of the crusts. Spoon about 2-3 tablespoons of filling on top of each crust. Use the back of a spoon to smooth the tops flat.
6.Refrigerate for at least 3 hours. If you’re planning to refrigerate the mini cheesecakes for more than 3 hours, I recommend covering them with plastic wrap.
7.Keep refrigerated until ready to serve. Serve the mini cheesecakes with caramel sauce and more whipped cream. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Notes
1.After step 2 you can bake the crust for 5 minutes at 350ºC. This step is completely optional. The crust will be a little bit sturdier this way. If you skip this step the crust will be crumbier but still great. If you choose to bake the crusts, you must let the warm crusts cool for 10 minutes before adding the filling on top.
2.You can make the mini cheesecakes 1-2 days in advance and keep refrigerated.
3.Also these mini cheesecakes are freezer friendly. Refrigerate them as directed in step 6, then remove from the muffin pan (keeping the cupcake liners on) and line them in a single layer in a large freezer friendly container. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator for at least 24 hours before serving.