Description
These no-bake mini pumpkin cheesecakes are creamy, spiced with warm fall flavors, and topped with whipped cream. Perfect for parties and holiday gatherings!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 1 ½ cups cream cheese, softened
- 1 cup pumpkin puree
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Whipped cream (for topping)
Instructions
- Mix the graham cracker crumbs and melted butter in a bowl. Press into lined muffin tins to form a crust.
- In another bowl, beat the cream cheese, pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, and ginger until smooth.
- Spoon the cheesecake mixture over the crusts and refrigerate for at least 2 hours.
- Top with whipped cream before serving.
Notes
- For a crunchier crust, use ginger snap cookies instead of graham crackers.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- These can be made up to a day in advance and stored in the fridge.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 120
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
