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Mini No Bake Pumpkin Spice Cheesecakes
A comforting, no-bake autumn dessert featuring creamy, spiced pumpkin filling nestled on a crunchy cookie crust. These individual pumpkin cheesecake treats are easy to prepare and perfect for fall gatherings.
👥 12 Servings⏱️ Prep & Cook: 3h 25m⏳ Prep: 25 min👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- spatula
- pan
📝 Preparation Steps
1
Whisk cookie crumbs and 3 tablespoons brown sugar. Stir molasses into melted butter, then combine with crumbs until damp. Scoop 4 ½ to 5 teaspoons into each of 12 paper-lined muffin cups, pressing firmly. Chill while preparing the filling.
molasses1 tablespoon
2
In a clean bowl, beat heavy whipping cream on medium-high speed until stiff peaks form. Chill the whipped cream in the refrigerator.
3
In a separate clean bowl, beat softened cream cheese until smooth. Add pumpkin purée, 5 tablespoons brown sugar, confectioner's sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Beat on medium speed until smoothly combined, scraping down the sides.
4
Gently fold the chilled whipped cream into the pumpkin cream cheese mixture with a rubber spatula until just combined and no streaks remain; avoid overmixing.
5
Pipe or spoon the filling over the chilled crusts in each muffin liner, smoothing the tops. Refrigerate for at least ⏱️ 3 hours, or until completely set.
6
Once chilled, carefully remove cheesecakes from the muffin pan and peel off paper liners. Garnish with whipped cream, cinnamon, caramel sauce, or pumpkin spice coconut rolls before serving.
Nutrition Facts
calories
400 calories
fat Content
30g fat
serving Size
1 serving
fiber Content
1g fiber
sugar Content
28g sugar
sodium Content
150mg sodium
protein Content
7g protein
carbohydrate Content
35g carbs
saturated Fat Content
18g saturated fat
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