Easy Mini No Bake Pumpkin Cheesecakes Recipe for Fall You’ll Love!
A delightful and easy recipe for mini no-bake pumpkin cheesecakes, perfect for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup whipped topping
- Graham cracker crumbs for crust
Instructions
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
- Fold in the whipped topping gently until fully incorporated.
- In serving cups, layer graham cracker crumbs at the bottom.
- Spoon the pumpkin cheesecake mixture over the graham cracker layer.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with additional whipped topping and a sprinkle of pumpkin pie spice if desired.
Notes
- Make sure the cream cheese is at room temperature for easier mixing.
- These can be made a day in advance for convenience.
- Feel free to adjust the sweetness by adding more or less powdered sugar.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg