Creamy No Bake Pumpkin Cheesecakes
These mini pumpkin cheesecakes are creamy, dreamy, and bursting with pumpkin spice flavor—no oven required! Perfect for fall gatherings, potlucks, or a cozy night in, they come together in just five easy steps and chill to perfection.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs (classic or cinnamon)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened (full-fat recommended)
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup heavy cream (whipped to soft peaks)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (plus more to taste)
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Optional toppings: whipped cream, crushed graham crackers, pumpkin pie spice, pecans or walnuts
Instructions
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Spoon about 1 tablespoon into each muffin liner, pressing firmly. Chill in the fridge for about 10 minutes.
- In a separate bowl, whip heavy cream to soft peaks using a hand mixer (about 2-3 minutes).
- In a large bowl, beat softened cream cheese until smooth. Add pumpkin purée, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until creamy and well-blended.
- Gently fold the whipped cream into the pumpkin mixture using a spatula until light and fluffy.
- Spoon the pumpkin cheesecake filling evenly over the chilled crusts (about 2 tablespoons per cheesecake). Smooth the tops. Chill in the fridge for at least 3 hours, or until set. Top with whipped cream, pumpkin pie spice, and crushed pecans before serving.
Notes
For gluten-free, use gluten-free graham crackers or almond flour for the crust. For dairy-free, swap cream cheese for vegan cream cheese and use coconut cream instead of heavy cream. Chill overnight for best results. Customize with ginger snaps, chocolate chips, or berries. Store in the fridge up to 4 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 16
- Fiber: 1
- Protein: 3
Keywords: pumpkin cheesecake, no bake dessert, fall recipe, mini cheesecakes, easy pumpkin dessert, Thanksgiving, autumn, creamy cheesecake, pumpkin spice