Description
No-Bake Mini Pumpkin Cheesecakes are creamy, individual-sized fall desserts made with a graham cracker crust, spiced pumpkin filling, and whipped topping—perfect for holiday gatherings or an easy seasonal treat.
Ingredients
1 sleeve graham crackers (about 9 crackers)
4 tablespoons butter, melted
2 tablespoons granulated sugar
2 tablespoons brown sugar
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
- Pulse graham crackers in a food processor to crumbs. Add melted butter, granulated sugar, and brown sugar. Pulse to combine. Spoon into 9-ounce cups and press gently. Chill while preparing the filling.
- In a stand mixer, beat cream cheese until smooth. Add pumpkin puree, pumpkin pie spice, and pudding mix. Beat to combine, scraping the bowl.
- Add sweetened condensed milk and beat until smooth. Switch to whisk attachment and fold in whipped topping until fluffy.
- Chill filling for 1 hour. Spoon or pipe over crust in cups. Refrigerate until ready to serve.
- Garnish with extra whipped topping and a sprinkle of pumpkin spice or graham crumbs if desired.
Notes
Use homemade whipped cream instead of store-bought if preferred.
Make a day in advance for easy entertaining—store covered in the fridge.
Try crushed gingersnaps for a spicier crust variation.
Add maple syrup for extra autumn depth of flavor.
- Prep Time: 1 hour 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
