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Creamy No Bake Pumpkin Mini Cheesecakes

no bake pumpkin mini cheesecakes - featured image
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These creamy no bake pumpkin mini cheesecakes are a festive, bite-sized fall dessert with a spiced gingersnap crust and silky pumpkin cream cheese filling. Perfect for parties, potlucks, or cozy gatherings, they come together quickly and require no baking.

Ingredients

Scale
  • 1 cup gingersnap cookies, crushed (about 120g)
  • 4 tablespoons unsalted butter, melted (56g)
  • 1 tablespoon brown sugar (optional, 13g)
  • Pinch of salt
  • 8 ounces cream cheese, softened (225g)
  • 1 cup pumpkin puree (240g)
  • 3/4 cup powdered sugar (90g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 teaspoon ground cinnamon (2g)
  • 1/4 teaspoon ground nutmeg (0.5g)
  • 1/4 teaspoon ground ginger (0.5g, optional)
  • 1 cup whipped topping, thawed (120g) or homemade whipped cream
  • Optional toppings: extra whipped cream, cinnamon or pumpkin pie spice, crushed gingersnaps or pecans

Instructions

  1. Crush gingersnap cookies in a food processor or zip-top bag with a rolling pin until fine crumbs.
  2. Mix crumbs, melted butter, brown sugar (if using), and a pinch of salt in a medium bowl until the mixture resembles wet sand.
  3. Line a 12-cup muffin tin with paper cupcake liners. Spoon about 1 tablespoon of crumb mixture into each cup and press down firmly. Chill in the fridge for at least 10 minutes.
  4. In a large bowl, beat softened cream cheese with a hand mixer until smooth and lump-free.
  5. Add pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until fully combined and fluffy.
  6. Gently fold in whipped topping with a spatula until just blended and smooth.
  7. Scoop about 2 tablespoons of pumpkin filling onto each crust. Smooth the tops.
  8. Refrigerate cheesecakes for at least 2 hours, or until set. Overnight is best for flavor and texture.
  9. Just before serving, top with whipped cream, a sprinkle of cinnamon or pumpkin pie spice, and crushed gingersnaps or pecans if desired.
  10. Gently peel away paper liners and serve chilled.

Notes

Use room temperature cream cheese for a smooth filling. Chill cheesecakes thoroughly for best texture—overnight is ideal. For gluten-free, use almond flour or gluten-free cookies for the crust. For dairy-free, substitute plant-based cream cheese and coconut whipped topping. Wait to add toppings until just before serving for best presentation.

Nutrition

Keywords: pumpkin cheesecake, no bake dessert, fall party, mini cheesecakes, easy pumpkin recipe, autumn dessert, gingersnap crust, cream cheese, Thanksgiving, Halloween

Find it online: https://atomicbite.com/creamy-no-bake-pumpkin-mini-cheesecakes-easy-fall-party-dessert/