Description
These No-Bake Mini Pumpkin Cheesecakes are a perfect fall dessert that’s easy to prepare and delightfully creamy. Featuring a crunchy graham cracker crust and a smooth pumpkin-flavored cheesecake filling, they’re topped with fluffy whipped cream and can be garnished for an extra festive touch. Ready in just 1.5 hours with minimal fuss, these sweet treats are ideal for gatherings or a cozy night in.
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 pie spice or graham cracker crumbs
Instructions
- Prepare the crust: Pulse the graham crackers in a food processor until they become fine crumbs. Add the melted butter, granulated sugar, and brown sugar, then pulse again just to combine. Spoon the mixture evenly into 9-ounce cups and press gently to form a firm crust. Place the cups in the refrigerator to chill while you make the filling.
- Make the filling base: In a stand mixer, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, pumpkin pie spice, and cheesecake-flavored instant pudding mix. Beat the mixture thoroughly, scraping down the sides of the bowl to ensure everything is well combined.
- Add sweetened condensed milk and whip: Pour in the sweetened condensed milk and continue beating until the mixture is smooth. Switch to the whisk attachment, then gently fold in the frozen whipped topping (or real whipped cream) until the filling is fluffy and well incorporated.
- Chill the filling: Cover and chill the filling for 1 hour in the refrigerator to let it set properly. This step also allows flavors to meld together for a richer taste.
- Assemble the cheesecakes: Spoon or pipe the chilled filling over the prepared crusts in the cups, filling them generously but evenly.
- Refrigerate before serving: Refrigerate the assembled mini cheesecakes until ready to serve, allowing them to firm up and chill completely.
- Garnish and serve: Just before serving, add a dollop of additional whipped topping on each cheesecake. Sprinkle with a pinch of pumpkin pie spice or graham cracker crumbs to garnish, if desired, for a festive, attractive finish.
Notes
- Make sure the cream cheese is softened for easier blending and a smoother filling texture.
- If you don’t have a food processor, place graham crackers in a sealed plastic bag and crush with a rolling pin.
- For best results, chill the completed cheesecakes for at least 2 hours before serving, or overnight.
- Using sugar-free pudding mix is a good way to reduce sugar content while maintaining flavor.
- You can substitute the canned pumpkin puree with fresh cooked and mashed pumpkin if preferred.
- Real whipped cream can be used instead of frozen whipped topping for a fresher taste.
- Store leftovers covered in the refrigerator for up to 3 days.
