No-Bake Mini Pumpkin Cheesecake

The perfect fall dessert is these delicious no-bake mini pumpkin cheesecakes. Full of fall flavor, easy to make, and has no baking which means your oven is free for all the cooking you might be doing.

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I absolutely love cheesecake but it’s been years since I made one. And truth be told, it’s a dessert I’d rather buy than make. There are some good cheesecakes out there! But I thought these mini no-bake pumpkin cheesecakes would be a great fall dessert. Firstly, they are so light and delicious. They are also relatively easy to make, even for nonbakers like myself. And since they need to be set overnight, you make the pumpkin cheesecake ahead of time which frees up oven space.

These are perfect for a Thanksgiving or Friendsgiving dessert. I mean I like to make them just because too. There are also a few desserts at Thanksgiving celebrations so it’s nice to have something smaller and lighter. I have this little mini cheesecake pan that is perfect! I haven’t made them without this but I would imagine a regular muffin pan would work too. It might be helpful to use paper cupcake liners with these.

Ingredients needed for the Mini No-Bake Pumpkin Cheesecake

• Graham crackers crushed
• Melted butter
• Sugar for the crust (optional)
• Softened cream cheese
• Heavy cream
• Powdered sugar
• Pumpkin puree
• Pumpkin spice
• Vanilla
• Gelatin
• Mini Cheesecake pan
• Whipped cream

How to make Mini No-Bake Pumpkin Cheesecake

• Start by crushing the graham crackers in a food processor (another more affordable option) then mix in the melted butter. You can add some sugar too but I find the graham cracker sweet enough. Spoon evenly into the bottom of the pan. Press down as firmly as possible.
• Mix the gelatin in a little water until it gels up. Then add a tablespoon of warm water to dissolve the gel.
• Whip the heavy cream until it’s whipped into whipped cream. Since I use my stand mixer I remove from this bowl and add the rest of the ingredients back into the stand bowl. If you are using a hand mixer just use two bowls.
• Beat the cream cheese, pumpkin puree, pumpkin spice, vanilla, and a pinch of salt. Once mixed, beat in the sugar, whipped cream, and gelatin.
• Spoon evenly into each mold. It’s ok to go slightly over because as it settles, it shrinks down slightly. Best set overnight.
• Pop out of molds when you’re ready to serve and store any leftovers in the fridge.

Why we love this recipe…

• Since it’s no bake, it’s easier and frees up oven space.
• Loaded with fall flavor
• The light and fluffy texture is perfect.

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Tips for the No-Bake Mini Pumpkin Cheesecake

• The gelatin is not completely necessary but it really does help set it so if you can, I suggest using it. The no-bake cheesecakes will be better set with it.
• These do need overnight to set. If you’re tempted to cut it short you’ll end up with something more like mousse.
• I have only made these in the mini cheesecake molds but if you don’t have one, you can try a regular cupcake pan. I would suggest using paper cupcake liners too.

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