No Bake Pumpkin Mini Cheesecakes
Creamy, individual pumpkin cheesecakes with a buttery graham cracker crust and cozy fall spices. Make them ahead and chill until firm for an easy, oven-free holiday dessert.
Equipment
- 1 12-cup muffin pan
- 12 Paper liners
- 2 Mixing Bowls
- 1 Electric Mixer
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese softened
- 0.5 cup pumpkin puree not pumpkin pie filling
- 0.5 cup powdered sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground nutmeg
- 1 teaspoon alcohol-free vanilla extract
- 0.75 cup heavy whipping cream cold
- whipped cream for serving, optional
- ground cinnamon a pinch, for serving; optional
Instructions
- Line a 12-cup muffin pan with paper liners. Stir the graham cracker crumbs, melted butter, and granulated sugar together until the crumbs are evenly moistened.
- Divide the crumb mixture among the liners, about 2 tablespoons per cup. Press firmly into an even layer using the back of a spoon or the bottom of a small glass. Refrigerate while you make the filling.
- In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, cinnamon, ginger, nutmeg, and vanilla extract. Beat again, scraping down the sides of the bowl as needed.
- In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold it into the pumpkin mixture in two additions, stopping as soon as the filling is fluffy and evenly combined.
- Spoon or pipe the filling over the chilled crusts and smooth the tops. Cover the pan and refrigerate for at least 6 hours, or until the mini cheesecakes feel firm. For the neatest texture, chill overnight.
- Remove the cheesecakes from the liners and top with whipped cream and a light sprinkle of cinnamon, if desired. Keep chilled until serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Add whipped cream shortly before serving. Freeze without toppings for up to 1 month and thaw overnight in the refrigerator. Serve chilled; reheating is not needed.