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Mini No-Bake Pumpkin Cheesecakes

These Mini No-Bake Pumpkin Cheesecakes are light, creamy, and filled with the flavor of pumpkin spice, making them a perfect seasonal treat for any occasion.
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Préparation 30 minutes
Temps total 3 heures
Portions: 8 servings
Plat: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Préparation Notes

Ingrédients
  

For the cheesecake filling
  • 8 oz cream cheese, softened Ensure cream cheese is at room temperature
  • 1 cup pumpkin puree You can replace with sweet potato puree
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice You can experiment with other spices like nutmeg
  • 1 cup whipped cream Use coconut whipped cream for a dairy-free option
For the crust
  • Graham cracker crumbs For a gluten-free version, use gluten-free graham crackers or nuts
For serving
  • Mini cheesecake cups or jars Help with individual servings

Préparation
 

Preparation
  1. Prepare your workspace and gather all ingredients.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  3. Incorporate the pumpkin puree into the creamy mixture until blended.
  4. Add powdered sugar, vanilla extract, and pumpkin spice, mixing well.
  5. Gently fold in the whipped cream.
  6. Layer graham cracker crumbs at the bottom of the mini cups or jars.
  7. Spoon the cheesecake mixture over the crumb layer, filling cups just shy of the brim.
Chilling
  1. Refrigerate mini cheesecakes for 2-3 hours until set.
  2. Garnish with whipped cream and a sprinkle of pumpkin spice before serving.
Serving
  1. Enjoy your delightful Mini No-Bake Pumpkin Cheesecakes!

Notes et conservation

These cheesecakes can be made ahead of time and stored for 3-5 days in the fridge. They can also be frozen for up to 2 months. Just thaw in the refrigerator before serving. Avoiding sogginess is key; do not thaw at room temperature.