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No Bake Pumpkin Mini Cheesecakes

No Bake Pumpkin Mini CheesecakesDescriptionThese mini no-bake pumpkin cheesecakes are a delightful, creamy dessert perfect for fall. With a spiced cookie crust and a rich pumpkin cheesecake filling, they’re easy to make, requiring no oven time. Ideal for parties or a cozy evening treat!

Ingredients

  • For the Crust:
  • For the Filling:

Instructions

  1. Prepare the crust:Mix the crumbs and brown sugar in a bowl.Stir in melted butter until the mixture resembles wet sand.Press about 1-2 tablespoons of the mixture into lined muffin cups, creating a compact layer. Chill in the fridge while preparing the filling.
  2. Mix the crumbs and brown sugar in a bowl.
  3. Stir in melted butter until the mixture resembles wet sand.
  4. Press about 1-2 tablespoons of the mixture into lined muffin cups, creating a compact layer. Chill in the fridge while preparing the filling.
  5. Make the filling:Beat softened cream cheese until smooth. Add pumpkin purée, brown sugar, powdered sugar, vanilla, spices, and salt, mixing until well combined.Gently fold in whipped cream to maintain a light, airy texture.
  6. Beat softened cream cheese until smooth. Add pumpkin purée, brown sugar, powdered sugar, vanilla, spices, and salt, mixing until well combined.
  7. Gently fold in whipped cream to maintain a light, airy texture.
  8. Assemble:Spoon or pipe the filling onto the prepared crusts. Smooth the tops with a spatula.Chill in the refrigerator for at least 3 hours or until set.
  9. Spoon or pipe the filling onto the prepared crusts. Smooth the tops with a spatula.
  10. Chill in the refrigerator for at least 3 hours or until set.
  11. Serve:Top with whipped cream, crushed cookies, or a drizzle of caramel as desired.
  12. Top with whipped cream, crushed cookies, or a drizzle of caramel as desired.

Notes

For a gluten-free option, use gluten-free cookies for the crust.
Can be stored in the fridge for up to 5 days or frozen for up to 2 months.