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No-Bake Mini Pumpkin Cheesecakes

Canned pumpkin purée allows these sweet mini desserts to come together thanks to the magic of the freezer.

Serves 12
Ready in 10 mins
Prep time 10 mins
262 calories per serving


> 9 graham cracker sheets, plus more to garnish
> 4 tbsp melted butter
> 1 (12 oz) container cream cheese
> 2/3 cup sugar
> 1 (15 oz) can pumpkin puree
> 1/2 tsp pumpkin pie spice
> 1 tsp vanilla extract
> 1/2 (8 oz) container whipped topping, thawed


Line a cupcake tin with 12 paper liners. In a food processor, pulse the graham crackers with the melted butter. Divide graham cracker mixture evenly between the cupcake liners and gently press the mixture down with the back of a spoon.
In the bowl of an electric mixer, or with a hand mixer, blend together cream cheese, sugar, pumpkin purée, pumpkin spice, and vanilla extract until light and fluffy, 2 min. Divide filling between cupcake liners. Let cheesecake set in the freezer for at least 1 hour.
Dollop cheesecakes with whipped topping and garnish with crumbled graham cracker.

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