Description

No-Bake Mini Pumpkin Cheesecakes are creamy, festive treats combining smooth pumpkin-spiced cheesecake filling with a crunchy graham cracker crust. Perfectly portioned for parties or cozy fall desserts, these no-bake cheesecakes are quick to prepare and delightfully rich without the oven.

Ingredients

8 ounces cream cheese, softened
1 cup pumpkin puree (canned or fresh, cooked and pureed)
¾ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 ½ cups prepared graham cracker crumbs
5 tablespoons unsalted butter, melted
Whipped cream, for topping (optional)
Optional garnishes: crushed nuts, caramel drizzle, cinnamon sprinkle

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Instructions

Make the Crust: In a bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottoms of mini cheesecake pans, cupcake liners, or small ramekins to form crusts.
Prepare Filling: In a large bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, and ginger. Mix until fully combined and creamy.
Assemble Cheesecakes: Spoon or pipe the filling evenly over each crust, smoothing the tops.
Chill: Refrigerate for at least 4 hours, or until set. Overnight chilling is ideal.
Serve: Top with whipped cream and optional garnishes like nuts, caramel, or cinnamon before serving.

Notes

Adjust spices to taste or add cloves/allspice for extra warmth.Use gingersnap or chocolate cookie crumbs as crust alternatives.Vegan/dairy-free options: use plant-based cream cheese and butter substitutes.Sweetener alternatives include maple syrup or honey; adjust quantity accordingly.