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No Bake Mini Pumpkin Cheesecakes

Delightful no-bake mini cheesecakes that combine rich pumpkin flavor with a creamy filling and a crunchy graham cracker crust, perfect for fall celebrations.
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Préparation 20 minutes
Temps total 4 heures
Portions: 12 pieces
Plat: Dessert
Cuisine: American, Fall
Calories: 200
Ingredients Préparation Notes

Ingrédients
  

Filling
  • 8 oz cream cheese, softened Forms the creamy base of your cheesecake.
  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1/2 cup powdered sugar Adds sweetness and a light texture.
  • 1 tsp vanilla extract Enhances the flavor profile.
  • 1 tsp pumpkin spice A blend of warm spices that complements pumpkin.
  • 1 cup whipped cream Makes the filling airy and delightful.
Crust
  • 12 pieces mini graham cracker crusts The crunchy base that holds the filling.

Préparation
 

Preparation
  1. Start by gathering all your ingredients.
  2. In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  3. Add the pumpkin puree and powdered sugar to the cream cheese and mix well until combined.
  4. Incorporate the vanilla extract and pumpkin spice, blending until fully mixed.
  5. In a separate bowl, whip the cream until stiff peaks form, then gently fold it into the pumpkin mixture.
  6. Spoon or pipe the cheesecake filling into each mini graham cracker crust.
  7. Smooth the tops with a spatula or spoon.
Chill
  1. Refrigerate the filled cheesecakes for at least 4 hours, or overnight for best results.
Serve
  1. Before serving, top with a dollop of whipped cream and a sprinkle of pumpkin spice or caramel drizzle.
  2. Enjoy with friends and family!

Notes et conservation

Store in an airtight container in the fridge for up to a week. Freeze individually wrapped for up to three months.