If you’re ready to welcome fall with open arms (and an even wider smile), these No-Bake Mini Pumpkin Cheesecakes are about to become your new favorite treat. Creamy, spiced pumpkin filling sits atop a buttery graham cracker crust, all packed into perfectly portioned bites—no oven required! They’re a dream for holiday entertaining, easy weeknight desserts, or whenever you want a taste of pumpkin bliss without fuss. Trust me, you’ll want to make these on repeat!

No-Bake Mini Pumpkin Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these No-Bake Mini Pumpkin Cheesecakes lies in how just a handful of simple ingredients come together to create something magical. Each component brings its own special touch, from the crunchy base to the dreamy, spiced filling. Let’s take a closer look at what you’ll need and why.

Graham cracker crumbs: These form the essential crunchy, buttery crust that contrasts perfectly with the creamy filling.
Granulated sugar: Adds a touch of sweetness to balance the flavors and helps hold the crust together.
Unsalted butter, melted: Binds the crust and provides that rich, melt-in-your-mouth texture.
Cream cheese, softened: The star of the show for a luscious, tangy cheesecake base.
Pumpkin puree: Adds that signature fall flavor and gorgeous orange hue to the filling.
Brown sugar, packed: Brings a warm, caramel-like sweetness that pairs beautifully with pumpkin.
Vanilla extract: Enhances all the other flavors and adds that bakery-fresh aroma.
Ground cinnamon: The classic pumpkin spice you can’t skip for cozy, familiar warmth.
Ground ginger: Gives a subtle zing and extra depth to the spice blend.
Ground nutmeg: A little goes a long way for its slightly sweet, nutty flavor.
Ground cloves: Adds a hint of bold, aromatic spice that really rounds out the filling.
Heavy cream: Whipped to fluffy perfection, it lightens the filling and makes every bite cloud-like.
Whipped cream and cinnamon (for garnish): A final flourish that makes each cheesecake look as good as it tastes.

How to Make No-Bake Mini Pumpkin Cheesecakes

Step 1: Prepare the Muffin Tin

Line a standard 12-cup muffin tin with cupcake liners. This little trick makes removing your No-Bake Mini Pumpkin Cheesecakes a total breeze, plus it gives them that classic mini look. No sticking, no mess, just pop them out when you’re ready to serve!

Step 2: Make the Graham Cracker Crust

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything’s nicely combined and the texture resembles wet sand. Divide the mixture evenly among the muffin liners, pressing it firmly into the bottom of each cup to form a compact crust. A flat-bottomed glass or the back of a spoon works wonders here!

Step 3: Whip Up the Pumpkin Cheesecake Filling

Grab a large mixing bowl and beat together the softened cream cheese, pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. You’re looking for a super smooth and creamy mixture, so take your time—no lumps allowed! The aroma at this stage is already incredible.

Step 4: Fold in the Whipped Cream

In a separate bowl, whip the heavy cream until stiff peaks form. This step is what gives your No-Bake Mini Pumpkin Cheesecakes that airy, mousse-like texture. Gently fold the whipped cream into the pumpkin mixture, being careful not to deflate it. The goal is a light, fluffy filling that holds its shape.

Step 5: Assemble and Chill

Spoon the pumpkin cheesecake filling over each prepared crust, smoothing the tops with a spatula. Once all cups are filled, place the muffin tin in the refrigerator for at least 4 hours, or overnight if you can. This chilling time allows the cheesecakes to firm up and the flavors to meld beautifully.

Step 6: Garnish and Serve

Just before serving, top each mini cheesecake with a generous swirl of whipped cream and a light dusting of cinnamon. That little extra touch is the secret to making your No-Bake Mini Pumpkin Cheesecakes look as irresistible as they taste!

How to Serve No-Bake Mini Pumpkin Cheesecakes

Garnishes

A swirl of freshly whipped cream and a sprinkle of cinnamon are classic, but feel free to get creative! Try a drizzle of caramel sauce, a few chopped toasted pecans, or even chocolate shavings for a touch of decadence. These garnishes not only make your No-Bake Mini Pumpkin Cheesecakes look festive, but also add layers of flavor and texture.

Side Dishes

Pair these cheesecakes with a hot cup of spiced chai, rich coffee, or even a glass of apple cider for the ultimate autumn treat. If you’re serving them as part of a dessert spread, they play well with other fall favorites like apple crisps, nutty bars, or a variety of cookies.

Creative Ways to Present

For a showstopping dessert table, arrange your No-Bake Mini Pumpkin Cheesecakes on a tiered cake stand or individual mini plates. You can even nestle them in decorative cupcake liners or top each one with a tiny pumpkin candy for a playful touch. If you’re hosting a party, place name flags or cute picks in each cheesecake for a personalized feel.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (though they tend to disappear quickly!), simply store them in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days, making them perfect for prepping ahead or sneaking a little treat whenever the craving hits.

Freezing

No-Bake Mini Pumpkin Cheesecakes freeze surprisingly well! Arrange them in a single layer in a freezer-safe container and freeze for up to a month. When you’re ready to enjoy, let them thaw in the fridge overnight. Just wait to add whipped cream and garnishes until right before serving for the freshest presentation.

Reheating

These cheesecakes are meant to be served chilled, so no reheating necessary! If they’ve been frozen, allow them to defrost gently in the refrigerator, then garnish as desired before serving. The texture stays wonderfully creamy and smooth.

FAQs

Can I make No-Bake Mini Pumpkin Cheesecakes in advance?

Absolutely! These little cheesecakes are a dream for make-ahead prep. You can assemble them up to 2 days before your event, then just garnish them right before serving for the best taste and texture.

Can I use a different crust instead of graham crackers?

Yes, you can switch up the crust with crushed gingersnaps, vanilla wafers, or even chocolate cookies for a fun twist. Just make sure your substitute is finely crushed and binds well with the butter.

Is there a lighter option for the filling?

For a lighter version, try using part-skim cream cheese or substituting some of the cream cheese with Greek yogurt. The cheesecakes will still be creamy but with a bit less richness.

Can I make these cheesecakes dairy-free?

Definitely! Use dairy-free cream cheese and coconut cream in place of heavy cream. Make sure your butter and whipped cream are also plant-based for a fully vegan treat.

What if I don’t have a muffin tin?

No worries! You can use small ramekins, mini jars, or even silicone cupcake molds. Anything that will hold the shape and allow the cheesecakes to chill and set will work wonderfully.

Final Thoughts

If you’re looking for a fuss-free dessert that feels special, these No-Bake Mini Pumpkin Cheesecakes are sure to impress. They’re simple, packed with cozy fall flavor, and guaranteed to bring lots of smiles to your table. I hope you give them a try and make them a part of your autumn tradition!

No-Bake Mini Pumpkin Cheesecakes Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 4 hours 25 minutes
Yield: 12 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

Delight in these creamy, no-bake mini pumpkin cheesecakes, bursting with warm fall spices and nestled on a buttery graham cracker crust. Perfectly portioned for gatherings or an indulgent treat, these cheesecakes require no oven time, just a few hours to chill and set.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling

8 ounces cream cheese, softened
1 cup pumpkin puree
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups heavy cream

Garnish

Whipped cream
A sprinkle of cinnamon

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Instructions

Prepare the muffin tin: Line a standard 12-cup muffin tin with cupcake liners to ensure easy cheesecake removal and portion control.
Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand. Divide the mixture evenly among the cupcake liners, pressing firmly into the bottom to form compact crusts for the cheesecakes.
Beat the filling base: In a large mixing bowl, use an electric mixer to beat softened cream cheese, pumpkin puree, packed brown sugar, vanilla extract, and the ground spices (cinnamon, ginger, nutmeg, and cloves) until the mixture is smooth, creamy, and well combined without lumps.
Whip the heavy cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. This means the cream will hold its shape firmly when the beaters are lifted.
Combine filling and whipped cream: Gently fold the whipped cream into the pumpkin-cream cheese mixture using a spatula. Be careful to maintain the airiness by folding slowly and thoroughly until fully incorporated for a light, fluffy texture.
Assemble the cheesecakes: Spoon the filling over the prepared graham cracker crusts in the muffin liners, smoothing the tops with the back of a spoon or an offset spatula for an even surface.
Chill to set: Refrigerate the mini cheesecakes for at least 4 hours or preferably overnight to allow the filling to set firmly and develop flavor.
Garnish and serve: Before serving, top each mini cheesecake with a dollop of whipped cream and a light dusting of cinnamon for an appealing finish and extra flavor.

Notes

These mini cheesecakes can be made 1–2 days in advance and stored in the refrigerator to save time on serving day.
For a lighter option, substitute part of the cream cheese with Greek yogurt to reduce richness while maintaining creaminess.
Ensure cream cheese is fully softened to avoid lumps in the filling.
Press crust mixture firmly to prevent crumbling when serving.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake, Chilling
Cuisine: American