Description
These No-Bake Mini Pumpkin Cheesecakes are a delightful fall-inspired treat that combine a spiced pumpkin filling with a crunchy graham cracker crust. Perfect for quick preparation, they require no oven time and are ideal for festive gatherings or cozy dessert cravings.
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)
- Additional whipped topping, for garnish (optional)
Instructions
- Prepare the Crust: Pulse graham crackers in a food processor until finely ground. Add melted butter, granulated sugar, and brown sugar, then pulse again to combine well. Spoon this mixture into 9-ounce cups, pressing gently to form an even crust layer. Chill these crusts while you prepare the filling.
- Mix Cream Cheese: In a stand mixer, beat the softened cream cheese until smooth and creamy. This ensures a silky base for the pumpkin filling.
- Add Pumpkin and Pudding Mix: Incorporate the pumpkin puree, pumpkin pie spice, and sugar-free cheesecake-flavored instant pudding mix into the cream cheese. Beat thoroughly, scraping down the sides of the bowl to ensure even mix.
- Add Sweetened Condensed Milk: Pour in the sweetened condensed milk and beat the mixture until it’s smooth and well combined.
- Fold in Whipped Topping: Switch to the whisk attachment or use a spatula to gently fold in the frozen whipped topping until the filling becomes light and fluffy.
- Chill the Filling: Refrigerate the filling for 1 hour to allow it to set and thicken.
- Assemble Mini Cheesecakes: Spoon or pipe the chilled filling over the chilled crusts in the cups. Optionally, garnish with additional whipped topping.
- Final Chill: Refrigerate assembled mini cheesecakes until ready to serve, allowing flavors to meld perfectly.
Notes
- You can substitute real whipped cream for the frozen whipped topping to achieve a fresher flavor.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- If sugar-free instant pudding mix is not available, use one-third of a regular package to control sweetness.
- Mini cheesecakes can be prepared a day in advance and stored covered in the refrigerator.
- For extra texture, sprinkle chopped nuts or cinnamon on top before serving.
