Appetizers & Snacksbrokenovenbaking5.0
No Bake Mini Pumpkin Cheesecakes
These No Bake Mini Pumpkin Cheesecakes are the best fall treat! They're made with pure pumpkin puree and warm spices on top of an easy graham cracker crust.
👥 12 Servings⏱️ Prep & Cook: 8h 30m⏳ Prep: 30 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- pan
- whisk
- bowl
📝 Preparation Steps
1
Graham Cracker Crusts
2
In a food processor, chop the graham crackers, sugar, and cinnamon. Add the melted butter and pulse until it resembles wet sand.
3
Fill a cupcake pan with paper liners and then press 2 tablespoons of the graham cracker mixture into the bottom of each one. Freeze while making the cheesecake filling.
4
Pumpkin Cheesecake Filling
5
Using a hand mixer, whisk the heavy whipping cream to stiff peaks.
6
In a large bowl, mix the cream cheese until smooth. Mix in the sugar, pumpkin puree, lemon juice, vanilla extract, spices, and salt really well.
cream cheese (room temperature)8 ounceslemon juice1 teaspoonvanilla extract1 teaspoon
7
Fold the whipped cream into the pumpkin cream cheese mixture just until combined.
cream cheese (room temperature)8 ounces
8
Scoop the cheesecake filling over the graham cracker crusts and smooth out the tops. Refrigerate overnight and enjoy!
Nutrition Facts
calories
177 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
9 g
sodium Content
92 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
43 mg
carbohydrate Content
10 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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