Why You’ll Love This Recipe

These mini cheesecakes are easy to make, completely no-bake, and bursting with autumn flavor. The smooth and creamy pumpkin filling is complemented by a buttery graham cracker crust, and they’re made even more convenient by being served in individual cups. Whether you’re preparing for Thanksgiving or just craving something pumpkin, these mini desserts are sure to satisfy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 sleeve graham crackers (about 9 crackers)
4 tablespoons (1/2 stick) butter, melted
2 tablespoons granulated sugar
2 tablespoons brown sugar

For the Filling:

1 (8-ounce) package cream cheese, softened to room temperature
1 (15-ounce) can pumpkin puree
3 teaspoons pumpkin pie spice
1 (1-ounce) package sugar-free cheesecake-flavored instant pudding mix (or use 1/3 of a regular non-sugar-free package)
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping (or 4 to 5 cups real whipped cream)
Additional whipped topping, for garnish (optional)

Directions

1. Make the Crust:

Place the graham crackers in a food processor and pulse into fine crumbs.
Add the melted butter, granulated sugar, and brown sugar. Pulse again until fully combined.
Spoon the crumb mixture into the bottom of 9-ounce clear plastic cups (or similar containers). Press down gently to form a crust layer.
Refrigerate the cups while preparing the filling.

2. Prepare the Filling:

In a stand mixer with a paddle attachment, beat the cream cheese until smooth and creamy.
Add the pumpkin puree, pumpkin pie spice, and instant pudding mix. Beat until completely incorporated, scraping down the sides of the bowl.
Add the sweetened condensed milk and mix again until fully combined.
Switch to the whisk attachment. On low speed, fold in the whipped topping until the mixture is light and fluffy.

3. Chill and Assemble:

Let the filling chill in the refrigerator for 1 hour to firm up.
Spoon or pipe the filling over the chilled graham cracker crust in each cup.
Refrigerate until ready to serve.

4. Garnish (Optional):

Top with additional whipped topping and a sprinkle of pumpkin spice or graham cracker crumbs for extra flair.

Servings and Timing

Yield: 10 mini cheesecakes (in 9-ounce cups)
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes (no baking required)

Variations

Nutty Crust: Add chopped pecans or walnuts to the graham cracker crust for crunch.
Gingersnap Crust: Use crushed gingersnaps instead of graham crackers for a spicier base.
Maple Flavor: Add a tablespoon of maple syrup to the filling for a richer autumn flavor.

Storage/Reheating

Store the assembled cheesecakes in the refrigerator for up to 3 days. Cover each cup with plastic wrap if making ahead. These desserts are best served chilled and do not require reheating.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes! Substitute 4 to 5 cups of freshly whipped cream if you prefer a homemade option.

Can I make this recipe ahead of time?

Absolutely. These mini cheesecakes are great for making a day in advance. Just store them in the fridge until ready to serve.

What can I use if I don’t have a stand mixer?

A hand mixer will work just fine—just make sure everything is well blended and smooth.

Can I use regular pudding instead of sugar-free?

Yes, you can use 1/3 of a package of regular instant cheesecake pudding mix as a substitute.

Conclusion

No-Bake Mini Pumpkin Cheesecakes are a delightful, fuss-free dessert that’s perfect for fall. With their creamy pumpkin filling and sweet graham cracker crust, they offer all the flavors of pumpkin pie in a fun, individual-sized presentation. Whether for a holiday gathering or a cozy night in, these no-bake treats are guaranteed to be a hit!