Description

These No-Bake Mini Pumpkin Cheesecakes are a creamy, festive dessert perfect for fall celebrations. With a crunchy graham cracker crust, smooth pumpkin-spiced cream cheese filling, and a light whipped cream topping, they require no oven time and come together quickly. Ideal for parties or portion-controlled treats, these cheesecakes offer the classic flavors of pumpkin pie in an easy-to-make, bite-sized form.

Ingredients

Scale

For the Crust

1 cup graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons unsalted butter, melted

For the Filling

8 ounces cream cheese, softened
1/2 cup canned pumpkin puree
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 cup heavy whipping cream

For Topping (Optional)

Whipped cream
Sprinkle of cinnamon or nutmeg

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Instructions

Prepare the crust: In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix thoroughly until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 12-cup muffin pan lined with paper liners or silicone molds, creating an even mini crust layer for each cheesecake.
Make the filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, maple syrup or honey, vanilla extract, and pumpkin pie spice. Mix well until all ingredients are thoroughly incorporated and the mixture is smooth.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it is light and fluffy. Carefully fold the whipped cream into the pumpkin cream cheese mixture, gently blending to maintain the airy texture of the filling.
Assemble the cheesecakes: Spoon the pumpkin filling evenly over the prepared crusts in the muffin pan. Smooth the tops gently with the back of the spoon or a spatula to create an even surface.
Chill to set: Refrigerate the mini cheesecakes for at least 4 hours, or until they are firm and set. This chilling step is essential for the no-bake filling to fully solidify.
Add toppings and serve: Before serving, optionally top each mini cheesecake with a dollop of whipped cream and a light sprinkle of cinnamon or nutmeg for added flavor and decoration.

Notes

For a vegan alternative, substitute dairy cream cheese with a plant-based cream cheese and use coconut cream instead of heavy whipping cream.
Enhance texture by mixing in chopped nuts or chocolate chips into the crust mixture.
These mini cheesecakes are ideal for parties and offer perfect portion control for dessert lovers.