Name: No-Bake Mini Pumpkin Cheesecakes
Prep time: 15 min
Total time: 2 h 15 min
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup melted butter; 1 ½ cups cream cheese, softened; 1 cup pumpkin puree; ½ cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; Whipped cream (for topping)

Fall desserts are all about comforting flavors, and these No-Bake Mini Pumpkin Cheesecakes bring the perfect blend of creamy goodness and warm spices to your table. With a crunchy graham cracker crust and a smooth, spiced pumpkin cheesecake filling, these mini treats are perfect for any autumn occasion, whether it’s a cozy night in or a festive gathering. Best of all, they require no baking, making them an easy and quick dessert that’s full of fall flavor. Let’s dive into how you can whip up these delightful mini cheesecakes!

Ingredients:

1 ½ cups graham cracker crumbs
¼ cup melted butter
1 ½ cups cream cheese, softened
1 cup pumpkin puree
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
Whipped cream (for topping)

Preparation:

Step 1: Prepare the Crust
In a medium-sized mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand, making sure all the crumbs are well coated in butter. This buttery graham crust will give your mini cheesecakes the perfect crunchy base. Press the crumb mixture evenly into the bottom of lined muffin tins, using the back of a spoon to press down firmly. Set the prepared crust aside while you work on the filling.

Step 2: Make the Cheesecake Filling
In a large bowl, add the softened cream cheese and beat it with an electric mixer until it’s smooth and lump-free. Add in the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, nutmeg, and ginger. Beat again until the mixture is well combined and smooth. The result should be a creamy, spiced filling that perfectly balances sweetness and the flavors of fall.

Step 3: Assemble the Mini Cheesecakes
Using a spoon or small scoop, divide the pumpkin cheesecake mixture evenly over the graham cracker crusts in the muffin tin. Fill each muffin liner generously, making sure the mixture reaches the edges of the liner. Smooth the tops of the cheesecakes with the back of the spoon or an offset spatula to ensure an even surface.

Step 4: Chill and Set
Once assembled, place the muffin tin in the refrigerator to allow the cheesecakes to chill and set for at least 2 hours. This gives the filling time to firm up and the flavors to meld together beautifully. For best results, you can chill them overnight.

Step 5: Serve
Before serving, top each mini cheesecake with a dollop of whipped cream. This adds a light, airy contrast to the rich pumpkin filling. You can also sprinkle a little extra cinnamon or nutmeg on top for decoration. Serve chilled and enjoy the perfect bite-sized fall dessert!

Variation:

Gingersnap Crust: For an extra spicy and flavorful crust, swap the graham cracker crumbs with crushed gingersnap cookies. The zing of ginger in the crust complements the pumpkin spice perfectly.
Vegan Version: You can make a dairy-free version by using vegan cream cheese and a plant-based butter substitute. Replace the whipped cream topping with coconut whipped cream for a creamy finish.
Chocolate Swirl: To add a bit of indulgence, melt some chocolate chips and drizzle the chocolate over the top of each cheesecake before chilling. The combination of chocolate and pumpkin is irresistible!

Cooking Note:

When pressing the graham cracker crust into the muffin tins, make sure to pack it down firmly. This ensures that the crust will hold together when you remove the cheesecakes from the liners. If you’re having trouble with the crust crumbling, you can add a little more melted butter to bind the crumbs together better.

Serving Suggestions:

These mini pumpkin cheesecakes are best served cold, making them a refreshing fall treat. Pair them with a hot cup of spiced apple cider or a latte for a delightful seasonal snack.
You can also serve these cheesecakes as part of a larger dessert table, alongside other fall favorites like apple pie, pecan pie, or caramel-dipped apples.

Tips:

Room Temperature Ingredients: Ensure the cream cheese is fully softened before mixing to avoid lumps in your cheesecake filling.
Customizing the Spice Level: If you prefer a stronger spice profile, feel free to add extra cinnamon, nutmeg, or even a pinch of cloves to your cheesecake mixture.
Make Ahead: These mini cheesecakes can be made a day in advance, making them the perfect make-ahead dessert for parties and gatherings. Just store them in an airtight container in the fridge.

Prep Time:

15 minutes

Chill Time:

2 hours

Total Time:

2 hours 15 minutes

Nutritional Information (Per Mini Cheesecake):

Calories: 180 kcal
Protein: 2g
Sodium: 140mg

FAQs:

1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s not pumpkin pie filling, which has added sugar and spices.

2. Can I freeze these mini cheesecakes?
Absolutely! These mini pumpkin cheesecakes can be frozen for up to 3 months. Just place them in an airtight container, and thaw them in the fridge overnight when ready to enjoy.

3. How long will these cheesecakes last in the refrigerator?
Stored in an airtight container, these mini cheesecakes will last for up to 5 days in the fridge.

4. What if I don’t have a muffin tin?
If you don’t have a muffin tin, you can make this recipe in small ramekins or a mini tart pan for a similar result. Just adjust the portion size accordingly.

5. Can I add other toppings?
Definitely! Aside from whipped cream, you can top these cheesecakes with caramel sauce, crushed pecans, or a sprinkle of cinnamon sugar for added flavor and texture.

Conclusion:

These No-Bake Mini Pumpkin Cheesecakes are the perfect fall dessert for anyone who loves the combination of creamy cheesecake and pumpkin spice. The no-bake element makes them incredibly easy to prepare, while the individual servings make them ideal for sharing. Whether you’re serving them at a holiday dinner, bringing them to a potluck, or simply indulging in a seasonal treat at home, these mini cheesecakes are sure to be a hit. Enjoy the rich, spiced flavors of fall in every bite, and savor the simplicity of this delightful, make-ahead dessert!