Description
Delight in these No Bake Mini Pumpkin Cheesecakes, combining a spiced graham cracker crust with a creamy, flavorful pumpkin cheesecake filling, perfect for an easy, crowd-pleasing dessert that requires no oven time.
Ingredients
Units
Scale
Graham Cracker Crusts
- 8 whole (112 g) graham crackers
- 2 tablespoons (25 g) granulated sugar
- 1/8 teaspoon ground cinnamon
- 5 tablespoons (70 g) unsalted butter, melted
Pumpkin Cheesecake Filling
- 1/2 cup (118.29 ml) heavy whipping cream, cold
- 8 ounces (226.8 g) cream cheese, room temperature
- 5 tablespoons (60 g) granulated sugar
- 1/2 cup (122.5 g) pumpkin puree
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
Instructions
- Prepare the Graham Cracker Crusts: In a food processor, combine the graham crackers, granulated sugar, and ground cinnamon. Pulse while gradually adding melted butter until mixture resembles wet sand. Line a cupcake pan with paper liners and press about 2 tablespoons of the crust mixture firmly into the bottom of each liner. Place the pan in the freezer to set while preparing the filling.
- Whip the Heavy Cream: Using a hand mixer, whip the cold heavy whipping cream to stiff peaks. This will provide a light and airy texture to the cheesecake filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Add granulated sugar, pumpkin puree, lemon juice, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt. Mix thoroughly until all ingredients are well incorporated.
- Fold in the Whipped Cream: Gently fold the whipped heavy cream into the pumpkin cream cheese mixture, combining them carefully to maintain the airy consistency without deflating the whipped cream.
- Assemble the Mini Cheesecakes: Spoon the pumpkin cheesecake filling over each graham cracker crust in the cupcake liners, smoothing out the tops evenly.
- Chill Overnight: Refrigerate the assembled mini cheesecakes overnight (about 8 hours) to allow them to set properly and develop the flavors before serving.
Notes
- Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 1 week or freeze them for up to 1 month for longer storage.
- Serving Size: Recipe yields approximately 12-14 mini cheesecakes.
- Nutritional Estimates: Nutritional values are approximate and based on 12 cheesecakes.
- Make Ahead: These cheesecakes are perfect for making ahead of time, perfect for holidays or special gatherings.
Nutrition
- Serving Size: 1 mini cheesecake (approximate)
- Calories: 177
- Sugar: 9g
- Sodium: 92mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 10g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 43mg
