Mini Pumpkin Spice No-Bake Cheesecakes
These Mini Pumpkin Spice No-bake Cheesecakes are easy to make and are perfectly portioned for serving to guests! People will rave over how delicious these pumpkin desserts taste!
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Let’s talk pumpkin cheesecake. This recipe is easy to make, and comes together quickly. First make the crumb mixture. Once you’ve done that, place about 1-1 1/2 T of the crumb mixture into 4 oz glass jars.
If you don’t have 4 oz glass jars, use what you have. It doesn’t need to be fancy, or exact. Improvising is acceptable here 🙂 At this point you can place the jars in the refrigerator to set. After you do that, whip up the cream cheese mixture. This stuff is gooooood! I dare you not to eat 5 spoonfuls of this fluffy pumpkin heaven. Trust me, you won’t be able to restrain yourself!
Cover the pumpkin whipped cream mixture and place in the refrigerator. This will allow it to set. I suggest letting it sit for at least 30 minutes but an hour would be ideal. But if you’re like me and you can’t wait an hour, it’s not a big deal. It’s still thick and tastes good!
Now place the pumpkin whipped cream mixture in the jars. You can use a spoon and place it on top of the crust, or if you like things fancy, use a pastry bag and a 1M tip. Sprinkle some pumpkin pie spice on top and these are ready to eat! I’m making this for our Thanksgiving Day dessert. Forget the pumpkin pie, this is better.
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These pumpkin spice no-bake cheesecakes are by far the BEST pumpkin dessert I have ever had. This is not an exaggeration!
- 1 sleeve graham crackers (9 full size crackers)
- 5 T butter, melted
- 3 T brown sugar
- 1 T sugar
- 1/4 tsp cinnamon
- 8 oz cream cheese, softened to room temperature
- 1-15 oz can pumpkin puree
- 3 1/4 tsp pumpkin pie spice
- 14 oz can sweetened condensed milk
- 1 oz package sugar free cheesecake flavored instant pudding mix
- 12 oz container frozen whipped topping
Place the graham crackers in your food processor. Pulse until they reach a fine crumb. Add in the butter, sugar, brown sugar, and cinnamon. Pulse for 5-10 seconds.
Place 1-1 1/2 T crumb mixture into 4 oz glass jars. I like a lot of crumb mixture, so I add a at least 1 1/2 T of crumb mixture to my jars. Use your fingers, or a spoon to lightly pack it down. Place in the fridge to set.
In a bowl of a stand mixer using the paddle attachment, or using your hand beaters, beat the cream cheese until smooth. Then add the pumpkin, pumpkin spice, and pudding mix. Beat until ingredients are mixed in.
Add the sweetened condensed milk to the pumpkin mixture. Beat until combined.
Switch your paddle to the wire whisk attachment. Add the frozen whipped topping to the bowl. Mix until combined. I usually keep the speed on low, and it takes about 1.5-2 minutes for things to incorporate fully.
Cover the pumpkin mixture and place in the refrigerator for 30-60 minutes. 60 minutes will allow for a firmer mixture.
Remove from the fridge and spoon the pumpkin mixture on top of the graham cracker crust. Or, use a pastry bag and a 1M tip to add a fancy flare. Garnish with additional pumpkin pie spice.
Place in the refrigerator until ready to serve.
This recipe is slightly adapted from A Family Feast.