Get ready to indulge in the ultimate fall dessert that requires no baking but delivers big on flavor! These Mini No Bake Pumpkin Spice Cheesecakes are the perfect treat to satisfy your pumpkin cravings while impressing your friends and family. With a creamy pumpkin filling nestled atop a buttery graham cracker crust, each bite is a delightful explosion of autumn spices. Whether you're hosting a cozy gathering or simply treating yourself, these mini cheesecakes are sure to be a hit. So, roll up your sleeves and let’s dive into this quick and easy recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the crumbs are evenly coated with butter and the mixture resembles wet sand.
- Evenly distribute the graham cracker mixture into the bottom of 12 mini dessert cups or a muffin tin lined with paper liners. Press down firmly with the back of a spoon or your fingers to create a compact crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract to the cream cheese. Mix on low speed until well combined, then increase to medium speed and beat until the mixture is smooth and fluffy, about 2 minutes.
- Spoon the pumpkin cheesecake filling evenly into the prepared crusts, smoothing the tops with a spatula or the back of a spoon.
- Refrigerate the mini cheesecakes for at least 2 hours, or until set. This will help the flavors meld and the texture firm up.
- Before serving, top each mini cheesecake with a dollop of whipped cream for an extra touch of sweetness and presentation.
- Enjoy your delicious Mini No Bake Pumpkin Spice Cheesecakes as a perfect fall treat or dessert for any occasion!
Tips
- Choose the Right Cream Cheese: For the best texture, ensure your cream cheese is softened to room temperature before mixing. This will help achieve a smooth and creamy filling.
- Customize Your Crust: Feel free to experiment with different types of crusts! You can use crushed ginger snaps or even chocolate cookies for a unique twist.
- Chill Time is Key: Don’t skip the refrigeration step! Allowing the mini cheesecakes to chill for at least 2 hours helps them set properly and enhances the flavors.
- Whipped Cream Variations: For a fun topping, consider adding flavored whipped cream, such as cinnamon or maple, to complement the pumpkin spice.
- Garnish Creatively: Elevate your presentation by adding a sprinkle of cinnamon or a few pecans on top of the whipped cream for added texture and visual appeal.
- Make Ahead: These mini cheesecakes can be made a day in advance, making them a great option for busy hosts looking to save time on the day of their event.
- Serving Suggestions: Pair your cheesecakes with a warm cup of spiced cider or your favorite coffee for the perfect fall experience!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 5g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
