Description
These No-Bake Mini Pumpkin Cheesecakes are creamy, spiced treats perfect for fall or any time you crave a decadent yet easy dessert. Featuring a buttery graham cracker crust topped with a luscious pumpkin-flavored cheesecake filling, they require no oven and come together quickly with simple ingredients.
Ingredients
Scale
Crust
- 1 sleeve graham crackers (about 9 crackers)
- 4 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
Filling
- 1 (8-ounce) package cream cheese, softened
- 1 (15-ounce) can pumpkin puree
- 3 teaspoons pumpkin pie spice
- 1 (1-ounce) package sugar-free cheesecake-flavored instant pudding mix (or 1/3 regular package)
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping (or 4–5 cups real whipped cream)
Garnish (optional)
- Additional whipped topping
- Sprinkle of pumpkin spice or graham cracker crumbs
Instructions
- Prepare the crust: Pulse graham crackers in a food processor until finely crushed. Add melted butter, granulated sugar, and brown sugar, then pulse again to combine the mixture evenly. Spoon the crust mixture into 9-ounce cups and gently press it down to form a firm base. Place the cups in the refrigerator to chill while making the filling.
- Make the cheesecake filling: Using a stand mixer, beat the softened cream cheese on medium speed until smooth and creamy. Add the pumpkin puree, pumpkin pie spice, and cheesecake-flavored instant pudding mix, then continue beating until the ingredients are fully incorporated, scraping down the bowl as needed.
- Add remaining filling ingredients: Pour in the sweetened condensed milk and beat the mixture until smooth. Swap to the whisk attachment and gently fold in the frozen whipped topping until the filling is fluffy and well combined.
- Chill the filling: Place the filling in the refrigerator to chill for about 1 hour, allowing it to firm up for easier serving and better texture.
- Assemble the cheesecakes: Spoon or pipe the chilled filling over the prepared graham cracker crusts in each cup. Refrigerate the assembled mini cheesecakes until ready to serve, allowing them to set completely.
- Garnish and serve: Before serving, optionally top each mini cheesecake with additional whipped topping and sprinkle with pumpkin pie spice or crushed graham cracker crumbs for an extra decorative touch and flavor boost.
Notes
- Use real whipped cream for a richer flavor or frozen whipped topping as a convenient alternative.
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- If you don’t have a food processor, graham crackers can be crushed in a sealed plastic bag using a rolling pin.
- These mini cheesecakes are best served chilled and can be stored covered in the refrigerator for up to 3 days.
- For a sugar-free version, opt for sugar-free graham crackers and sweetened condensed milk alternatives.
