Description
Delight in these creamy, no-bake mini pumpkin cheesecakes—perfectly spiced with cinnamon, nutmeg, and ginger, nestled on a buttery graham cracker crust. Easy to prepare and ideal for festive occasions or any cozy fall gathering, these bite-sized desserts combine smooth pumpkin puree and whipped cream for a light yet indulgent treat.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
Filling
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream (plus more for garnish)
Instructions
- Prepare the crust: In a small bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the mixture resembles wet sand. Spoon about 1 tablespoon of this crust mixture into each mini serving cup or muffin liner, pressing firmly to form an even crust base.
- Make the filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, granulated sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Blend until fully combined and smooth.
- Incorporate whipped topping: Gently fold the whipped topping or whipped cream into the pumpkin cream cheese mixture, keeping it light and smooth without deflating the whipped texture.
- Assemble: Spoon or pipe the filling over the prepared crusts, smoothing the tops for an attractive finish.
- Chill and set: Refrigerate the mini cheesecakes for at least 2 hours to firm up.
- Serve: Before serving, optionally garnish each cheesecake with additional whipped cream for extra creaminess and presentation.
Notes
- These cheesecakes can be made 1–2 days in advance and stored in the refrigerator for convenience.
- Using silicone muffin molds or mini jars can make removal and presentation easier and neater.
- For an extra crunchy crust, optionally bake the crust at 350°F for 5 minutes before adding the filling—this step is not required.
