Description
Delight in these easy No Bake Pumpkin Mini Cheesecakes, perfect for fall gatherings or a cozy dessert at home.
Ingredients
- Graham crackers or gingersnaps
- Unsalted butter melted
- Softened cream cheese
- Powdered sugar
- Pumpkin puree
- Vanilla extract
- Pumpkin pie spice
- Heavy Whipping cream or Cool Whip
Instructions
- Crush the graham crackers or gingersnaps into fine crumbs and mix with melted butter until well combined.
- Press the mixture into the bottom of mini cheesecake cups or a muffin tin to form a crust.
- In a mixing bowl, combine softened cream cheese, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth.
- In a separate bowl, whip the heavy cream or Cool Whip until stiff peaks form, then gently fold it into the pumpkin mixture.
- Spoon the pumpkin cheesecake filling into the prepared crusts and smooth the tops.
- Chill the mini cheesecakes in the refrigerator for at least 2 hours before serving to allow them to firm up.
- Serve with a dollop of whipped cream on top if desired.
Notes
Feel free to decorate these cheesecakes with a sprinkle of cinnamon or a drizzle of caramel for added flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 315 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: No Bake Pumpkin Mini Cheesecakes, pumpkin dessert, cheesecake, no bake dessert, fall recipes