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Delicious no-bake pumpkin mini cheesecakes served in individual cups

No Bake Pumpkin Mini Cheesecakes

Delicious no-bake mini cheesecakes featuring creamy pumpkin flavor, perfect for fall gatherings and easy to share.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Sweet
Cuisine: American, Seasonal
Calories: 220
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
Filling
  • 2 cups cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cup pumpkin puree Homemade pumpkin puree can be used.
  • 1/2 cup powdered sugar Adjust sweetness to taste.
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice Feel free to add cinnamon or nutmeg if desired.
  • 1 tablespoon lemon juice
  • Whipped cream (for topping) Optional decoration.

Method
 

Preparation
  1. In a bowl, mix the crushed graham crackers with the melted butter until combined.
  2. Press the mixture into the bottom of mini dessert cups or muffin tins to form the crust.
  3. In another bowl, beat the cream cheese until smooth.
  4. Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and lemon juice. Beat until smooth and well mixed.
  5. Spoon the pumpkin mixture over the crust and smooth the tops.
  6. Chill in the refrigerator for at least 2 hours, or until set.
  7. Before serving, add a dollop of whipped cream on top of each cheesecake.

Notes

These mini cheesecakes are best served chilled and can be topped with extra pumpkin pie spice or crushed graham crackers for decoration. Store in an airtight container in the refrigerator for up to 3 days.