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    Broken Oven Baking » Recipes » Bars & Bites

    No Bake Mini Pumpkin Cheesecakes

    Published: Aug 30, 2022 by Kayla Burton · This post may contain affiliate links · 4 Comments

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    Jump to Recipe

    It's currently that transition season between summer and fall where school is starting, football season is kicking off, and the grocery store is displaying Oktoberfest and Halloween decor, but it's still too hot to turn on my oven most days. I can't lie - I'm excited for pumpkin flavored everything, so to get a jump on fall, I made these delicious No Bake Mini Pumpkin Cheesecakes! They're full of pumpkin spice flavors in one creamy, cold bite!

    A mini pumpkin cheesecake with whipped cream sitting on a cupcake liner.

    These mini pumpkin cheesecakes start with a homemade, sweet graham cracker crust and are topped with a no bake cheesecake filling with warm fall spices and pumpkin. This recipe takes traditional cheesecake to the next level. They are chilled, creamy, crunchy, and I know you are going to love them!

    If you're looking for a plain version of these that you can top with whatever you like, try my No Bake Cheesecake Bites recipe!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • No oven or water bath is required so you can make this super simple pumpkin cream cheese dessert even on the hottest of days!
    • This easy pumpkin pie cheesecake recipe is perfect for any holiday party because you end up with individually portioned little desserts, like my Pumpkin Pie Filled Thumbprint Cookies!
    • It's the perfect combination of warm spices, creamy cheesecake, and crispy graham cracker crust.
    • It's completely egg free and can be made gluten free with special graham crackers.

    Ingredients

    Ingredients needed to make no bake mini pumpkin cheesecakes.
    • Store-bought graham crackers make the perfect crust because the graham cracker crumbs are extra dry and crispy which allows them to soak up the melted butter. My favorite brand is Honey Maid, but use what you have on hand or your favorite brand.
    • Pumpkin puree is what makes this a true pumpkin spice dessert with actual pumpkin flavor. You can find this in the baking aisle of the grocery store, and make sure you grab puree and not pumpkin pie filling!
    • Heavy whipping cream is key to this no bake pumpkin cheesecake. You beat it until you make fresh whipped cream which creates the perfect creamy texture for your cheesecake.
    • This recipe uses a combination of cinnamon, nutmeg, ginger, and cloves to make a homemade pumpkin pie spice.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • To make a pumpkin and chocolate variation, substitute in chocolate graham crackers for the crust and mix in mini chocolate chips to the pumpkin cheesecake filling.
    • Make a pumpkin chai version of this mini pumpkin cheesecake recipe by swapping out your favorite chai spice mix for the spices in the recipe.
    • Swap gingersnap cookies for the graham crackers to make a gingersnap crust.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step by Step Instructions

    Graham cracker crust mixture in a food processor.

    Step 1: Add the graham crackers, sugar, cinnamon, and melted butter to a food processor and pulse until the mixture resembles wet sand.

    Graham cracker crust pressed into the bottom of cupcake liners.

    Step 2: Press 2 tablespoons of the fine crumbs into the cupcake liners in your muffin tin and freeze while you make the filling.

    Heavy whipping cream whipped to stiff peaks in a bowl with a hand mixer.

    Step 3: Using the whisk attachment of a stand or hand mixer, whip the heavy cream to stiff peaks. This is when it's firm enough to hold its shape after lifting the whisks out of the cream.

    Pumpkin cheesecake mixture in a bowl.

    Step 4: In a large bowl, mix cream cheese, sugar, lemon juice, vanilla extract, pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt until fully incorporated. Scrape the sides of the bowl as needed.

    Folding whipped cream into pumpkin cheesecake mixture with a spatula.

    Step 5: Fold the whipped cream into the pumpkin cream cheese mixture until just combined and no streaks remain.

    No bake mini pumpkin cheesecakes in a cupcake tin.

    Step 6: Scoop cheesecake filling on top of the frozen graham cracker crusts. Smooth out the top of each cheesecake and refrigerate overnight.

    Expert Tips

    Tip #1: Use the bottom of a small glass or your fingers to firmly press the graham cracker crust into the base of each cupcake liner.

    Tip #2: To check if your whipped cream is in stiff peaks, take the whisk attachment and hold it so the tip faces up. If the peak of the whipped cream folds over itself, it's not quite there. You'll know you've reached stiff peaks when the shape of the whipped cream doesn't change when you turn the whisk upside down.

    Tip #3: Your filling will come together the easiest if you use room temperature ingredients. Take out all of the filling ingredients and place on the counter about an hour before you are ready to make your cheesecake. However, the heavy cream should be kept cold.

    Tip #4: Whip some extra heavy cream with a little powdered sugar and pipe it on top of the cheesecakes, then sprinkle pumpkin pie spice on top!

    Recipe FAQs

    Can I make these pumpkin cheesecakes gluten free?

    Absolutely! Simply swap in gluten free graham crackers for the crust.

    How far in advance can I make these no-bake cheesecakes?

    You can make these mini cheesecakes up to one week in advance. However, the crust may begin to get soggy after the first 2-3 days. It is still safe to eat and delicious - it just may lose some of its crisp!

    How long do these last at room temperature?

    I don't recommend leaving these at room temperature for more than 30-60 minutes. Since they're no-bake, they're very creamy and will soften up a lot outside of the fridge/freezer.

    Can I use pumpkin pie filling instead of pumpkin puree?

    No, these are not interchangeable. Pumpkin pie filling typically contains added sugar and spices whereas puree is pure pumpkin.

    A mini pumpkin cheesecake with a bite taken out of it on a plate.

    Storage

    Refrigerator

    Place the individual cheesecakes in an airtight container and refrigerate for up to 1 week.

    Freezing Instructions

    These mini pumpkin cheesecakes can be frozen in a freezer-safe container for up to 1 month.

    More Recipes You'll Love

    • Oatmeal Pumpkin Cheesecake Cookies
    • Pumpkin Spice Coffee Cake
    • Double Chocolate Pumpkin Muffins
    • A plate of pumpkin pie filled thumbprint cookies with whipped cream.
      Pumpkin Pie Filled Thumbprint Cookies

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    No Bake Mini Pumpkin Cheesecakes

    Kayla Burton
    These No Bake Mini Pumpkin Cheesecakes are the best fall treat! They're made with pure pumpkin puree and warm spices on top of an easy graham cracker crust.
    5 from 16 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 0 mins
    Chill Time 8 hrs
    Total Time 8 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 12 cheesecakes
    Calories 177 kcal

    Equipment

    • Cupcake pan with liners
    • Food Processor
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Spatula
    • Hand mixer recommended

    Ingredients
     
     

    Graham Cracker Crusts

    • 8 whole graham crackers
    • 2 tablespoons granulated sugar
    • ⅛ teaspoon ground cinnamon
    • 5 tablespoons unsalted butter melted

    Pumpkin Cheesecake Filling

    • ½ cup heavy whipping cream cold
    • 8 ounces cream cheese room temperature
    • 5 tablespoons granulated sugar
    • ½ cup pumpkin puree
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla extract
    • ¾ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground ginger
    • ⅛ teaspoon ground cloves
    • ⅛ teaspoon salt

    Instructions
     

    Graham Cracker Crusts

    • In a food processor, chop the graham crackers, sugar, and cinnamon. Add the melted butter and pulse until it resembles wet sand.
    • Fill a cupcake pan with paper liners and then press 2 tablespoons of the graham cracker mixture into the bottom of each one. Freeze while making the cheesecake filling.

    Pumpkin Cheesecake Filling

    • Using a hand mixer, whisk the heavy whipping cream to stiff peaks.
    • In a large bowl, mix the cream cheese until smooth. Mix in the sugar, pumpkin puree, lemon juice, vanilla extract, spices, and salt really well.
    • Fold the whipped cream into the pumpkin cream cheese mixture just until combined.
    • Scoop the cheesecake filling over the graham cracker crusts and smooth out the tops. Refrigerate overnight and enjoy!

    Notes

    Storage: Store mini cheesecakes in the refrigerator for 1 week or in the freezer for 1 month.
    Nutrition: The provided nutritional information is an estimate, the calorie accuracy is not guaranteed and is based on a quantity of 12 cheesecakes.
    Servings: This recipe should yield 12-14 mini pumpkin cheesecakes.

    Nutrition

    Calories: 177kcalCarbohydrates: 10gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 43mgSodium: 92mgPotassium: 60mgFiber: 0.4gSugar: 9gVitamin A: 2135IUVitamin C: 1mgCalcium: 31mgIron: 0.2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. NCNC says

      November 16, 2022 at 8:29 am

      Hi! Does this firm up enough that i could roll a cheesecake ball in the crust mixture and make cheesecake pops? TIA

      Reply
      • Kayla Burton says

        November 16, 2022 at 9:03 am

        Hi! I love that idea but no, these no bake cheesecakes likely wouldn't hold up to be firm cheesecake balls. I'd recommend opting for a baked cheesecake to do that!

        Reply
    2. Laura Villarreal says

      September 02, 2022 at 3:26 pm

      Hi, Would you have a pumpkin cheesecake recipe for a 9" springform pan? Thank you!! 😊

      Reply
      • Kayla Burton says

        September 03, 2022 at 7:00 am

        Hi Laura! Not yet, sorry! While I haven't tested it, you may be able to double this recipe and make it in a springform.

        Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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