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No-Bake Mini Pumpkin Cheesecakes

No-Bake Mini Pumpkin Cheesecakes - A Family Feast

Is it too soon to share a pumpkin recipe?  I hope you’re saying no…because these No-Bake Mini Pumpkin Cheesecakes are so good!

As food bloggers, we’re constantly looking at recipe trends and already (already!) Halloween-themed and pumpkin recipes seem to be out in full force!  The holidays will be here before we know it – but as far as I’m concerned – bring it on!

I love the fall and all it has to offer including these no-bake mini pumpkin cheesecakes. This is a quick and super-easy recipe to make, and the creamy, spicy filling will satisfy any pumpkin cravings you might have.

No-Bake Mini Pumpkin Cheesecakes - A Family Feast

We brought these no-bake mini pumpkin cheesecakes to a barbeque at a friend’s house last weekend, and we received such rave reviews – we couldn’t wait to share the recipe!  We brought them in individual 9-ounce plastic glasses, but any small serving glasses you might have on hand will work.  Enjoy!

No-Bake Mini Pumpkin Cheesecakes

Prep Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 10 servings (using a 9-ounce clear plastic cup for serving)

No-Bake Mini Pumpkin Cheesecakes

Ingredients

    For the crust
  • 1 sleeve graham crackers (about 9 crackers)
  • ½ stick (4 tablespoons) butter, melted
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • For the filling
  • 1 8-ounce package cream cheese, softened to room temperature
  • 1 15-ounce can pumpkin puree
  • 3 teaspoons pumpkin pie spice
  • 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions

  1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
  2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
  3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  4. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  5. Add the sweetened condensed milk and mix again until well combined.
  6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
  7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
  9. Garnish with additional whipped topping if desired.
http://www.afamilyfeast.com/no-bake-mini-pumpkin-cheesecakes/

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Comments

  1. Oh! It’s never too early for pumpkin! This is delicious! I have already made several pumpkin baked goods too!
    Kathy recently posted…Easy GuacamoleMy Profile

  2. Not too early, I collect fall recipes anytime!

  3. Cant wait to try , sounds so good !

  4. These look and sound amazing – I pinned so I can find out how they taste! Thanks for the recipe! Julia
    Julia@Happy House and Home recently posted…How To Upholster a Stool SeatMy Profile

  5. I have a severe gluten allergy, and while I know there are gluten free graham crackers, they’re extremely expensive. Would you say that the filling, mousse-like stuff would be delish all on its own? Thanks!

  6. This recipe looks wonderful. As I was reading the process it indicates 1/2 cup (4 Tablespoons) of butter. I believe there is a typo as 1/2 STICK of butter is 4 Tablespoons.

    • Thank you so much!! It is supposed to be 1/2 stick not 1/2 cup!! I will update ASAP!! Thank you for writing to us!!

  7. love this! i am absolutely have a brain freeze…is the pudding mix put in dry or do you make the pudding according to recipe and then mix it in?

  8. I can’t seem to find a cheesecake flavor jello with 1 oz package only the standard 3.4 oz. do you think it will still work out okay?

    • Hi! I would only add about 1/3rd of the bag… the full 3+ ounces would probably make the mousse too thick!

  9. These are gorgeous! This has totally gotten me in the mood to bake for the Fall! Pinning to make. :)
    Tina @ Tina’s Chic Corner recently posted…Homemade ChipwichesMy Profile

  10. Really looks like great dessert. I am such a pumpkin fan, this will feed my craving! Quick and easy! Thanks for posting it. Deb @ Kneaded Creations
    Debbie @ Kneaded Creations recently posted…Healthier Pigs In A BlanketMy Profile

  11. Sheila Stickell :

    Can’t wait to make these for our next book club gathering. The ladies will really be impressed. Thanks for sharing this yummy recipe.

  12. Looks so yummy! Perfect for fall in the South–no need to heat up the oven.
    Peggy recently posted…Banana PuddingMy Profile

  13. I made this over the weekend and it was soooooo good! Never too early for the pumpkin recipes! I opted for crushed ginger snaps instead of graham crackers and I enjoyed the extra spice! Thanks for sharing!

  14. Where do you find cheesecake flavored pudding? I’ve looked at the stores I go to and they do not have it.

    • I was able to find it at my local grocery store. If you can’t find cheesecake flavor, vanilla would also work!

      • Same here about the cheesecake pudding. I did find the pumpkin spice pudding they bring out now. Would that be to much?

        • Hi Jodi – To be safe – try using the pumpkin spice pudding without the additional pumpkin pie spices and taste it. If you’d like it to be a strong spice flavor, then add it in gradually. Hope that helps!

  15. Looks so cute, can’t wait to try it out!

  16. Hi! This sounds delish but I’m not a fan of Cool Whip, can it be omitted? Or can regular whipping cream be used? Thanks!! :)

    • Hi Carey – Yes – regular whipping cream should be fine! I’d plan to serve it within a few hours of mixing the ingredients together – real whipped cream isn’t as ‘stable’ as Cool Whip – but it will taste great with the real whipped cream!

  17. Any suggestions on substitutions for the pudding mix for those of us who think this looks amazing but don’t want to use artificial ingredients? I’ll also have to use real whipped cream instead of the whipped topping.

    • Hi Danielle – The pudding mix adds some flavor and makes the mixture thicker, but you can try leaving it out, or maybe adding some powdered sugar in its place as a stabilizer. The real whipped cream will also work fine – I’d suggest serving the dessert within a few hours of mixing the ingredients together since real whipped cream isn’t as ‘stable’ as Cool Whip. Let us know how it comes out! Martha

  18. Is it ok to use 100% Pure Pumpkin as the puree in this recipe? Thanks!

  19. These sound so delicious, but Cool Whip is SO bad for you…it’s basically plastic in a tub!

    I have been making real whipped cream, and subbing, but it doesn’t always set up as nice. If anyone else tries something more real than cool whip that works, please let me know!!

    http://www.organicauthority.com/health/skip-the-cool-whip-you-dont-want-to-know-what-its-made-of.html

  20. Any idea how many calories are in one serving? They sound absolutely divine!

    • No – sorry Betsy – I haven’t calculated the calories. But you might be able to find an online calculator to plug in the ingredients. Using light cream cheese, sugar-free jello and fat-free whipped topping would help cut down on some of the calories and still be delicious! Hope that helps!

  21. would this set up okay in a regular graham cracker pie crust rather than individual servings?

    • Hi TJ – It’s a fairly soft filling so it won’t really slice well. But you could serve it in a large bowl with a graham cracker crumb bottom and then spoon it into individual servings. Hope that helps!

  22. Hi,
    I was wondering if you had other suggestions of flavors I could use instead of pumpkin. I wasn’t sure if I took it out and used something like chocolate if the consistency would change too much. My brother-in-law is not a fan of pumpkin…but this recipe looks delish! I would love ideas! thanks,
    Lea

    • Hi Lea – The only other suggestions I can think of that would have a similar consistency to the pumpkin puree would be sweet potato or some other pureed squash and maybe you can adjust the seasonings to something that your brother-in-law would like. Chocolate would be a totally different consistency and a very different recipe. Might be best to search for a chocolate mousse or a chocolate cheesecake recipe (we have a few recipes like that on our site!) Hope you find a recipe that works for you! Thanks for stopping by!

  23. This sounds wonderful, does anyone know how I could make this without the sweetened condemsed milk? Trying to keep the sugar level down….

    • Hi Jeanne – We haven’t tried it without the sweetened condensed milk, sorry! If you replace it, you’ll need to swap in something that has both sweetness as well as thickness to retain the consistency of the original recipe. Let us know what you decide to do and how it comes out!

      • I think that Vanilla Low Fat Yogurt may work as a substitute for the Sweetened Condensed milk. I have made another recipe that called for cheesecake sugar free pudding and fat free cool whip, and you would never have guessed it had yogurt in the recipe. Just a thought ;)

  24. Crystal Milligan :

    I really want to try this..But sadly i can afford my stand mixer yet..Can i just use my plain old beaters and man power?

  25. Looks & sounds delicious! How much would I need if I used the boxed graham cracker crumbs?

  26. Hi! I stumbled on your blog and I fell in love with this recipe! I love how elegant and pretty it looks, plus anything no bake is a win-win lol.

    In fact I loved it so much I featured it on my Top 15 easiest, cheapest, and quickest Fall recipes list. If you want a badge for your site or just to check it out you can find it here:
    http://nickieslittlebubble.blogspot.com/2013/09/the-top-15-fall-recipes.html
    Have a good day!
    Nickie H. recently posted…The Top 15 Fall RecipesMy Profile

  27. I don’t want to rain on any ones parade, but I need to watch my carb intake. Do you happen to know the nutritional value?

    • No. I’m sorry Pam. We haven’t calculated that info for our recipes. You might be able to find an online tool where you can enter the ingredients and have that calculate what you need.

  28. Hello M. Do you think I could make up the filling several hours or even one day ahead and pipe into glasses? Does the regular recipe break down if left longer?

    Thanks,
    Va

    • Hi Virginia – it should be fine day in advance! We had some leftovers and they held up well the next day!

      • great, thanks. I will be trying them for a group of ladies gathering next week. I will let you know what they think. I already believe they will think they are fab because it sounds so yummy! Appreciate the quick response.

  29. These are delicious. Getting ready for fall. Thanks!
    Angela recently posted…Walking through the Titanic BelfastMy Profile

  30. I tried this and it was delicious! I used ginger snaps instead of graham cracker as another reader suggested. So good!

  31. Just made this to take to a church dinner…big hit! Thank you!!!

  32. HI This is our first time visiting your site! Love your recipes! I will be following you too!
    Warmly, Anna and Liz

  33. Hello!
    I just made the mix right now then I realized I won’t be taking them to work until tomorrow! Will the mix be fine if it’s left in the fridge overnight? I don’t want to put it into the graham cracker crust because I think it will make it soggy. Or am I wrong about that?

    • Hi Erin – The mix should be fine overnight! We’ve had some leftovers when we made these in the past and the graham crackers don’t get too soggy at all – but just to safe, I’d fill the cups in the morning! Hope you enjoy the recipe!

  34. Hey, I have a question. Why, when you use normal pudding mix, do you use only a third of the packet, compared to when you use sugar-free pudding mix? I find that sugar-free mix tastes off (due to the artificial sweeteners), but I’m curious as to whether you find the sugary mix to be too sweet. Thanks!

    • Hi Shreen – I’ve actually only been able to find the sugar-free cheesecake pudding at my local supermarket so I can’t speak for the taste comparison myself. I would put in only 1/3rd of the regular mix – the pudding is more of a stabilizer in this recipe, plus a little flavor so I think the full 3 ounce package of the regular pudding might make it too thick. Hope that helps! Martha

  35. Do you think that I could make this and stick it in a pie crust? I don’t know if I want to go to the trouble of putting it in individual servings.

    • Hi Becki – It’s fairly soft like a mousse so it won’t slice into nice clean slices like a regular cheesecake. But yes – you can put it in a pie plate and then just spoon it out to serve it!

  36. Is the batter thick enough to use as a whole pie instead of the single serve cups? I’m just curious to know if you slice the pie if it’d cone out nice and not falling apart. Thanks!

  37. I used full fat / sugar everything except for the Cool Whip, which was “Lite”. I calculated these to have 377 calories each. Yikes! They are delicious, but I will be sending the rest to work with my husband tomorrow!

  38. I can’t wait to make these for Thanksgiving dinner! My son and his wife are both Type 1 diabetics and this will be the perfect size dessert portion for them, thanks SO much for sharing!

  39. These look so airy and heavenly. I pinned!
    http://www.pinterest.com/pin/161144492890722670/

  40. Hi! I’m wondering if I used 3 ounces of the pudding mix it would set up thick enough to put into an entire pie crust?

  41. Hi, I have a big family and was just wondering if you can double or triple the recipe? Thanks :)

  42. Hi there I was prepared to make this for thanksgiving but I was wondering if one can make it the night before seeing as though I won’t have the time the day of. Would this work?

  43. Another yummy recipe. After making the number of desserts I needed I served the leftovers as a dip with gingersnaps and graham crackers. Dangerously good recipe!

  44. Hi there- it looks like someone asked a similar question, but why all the sugar-free or low sugar ingredients? Is this to make it healthier or to shave off some of the sweetness from other ingredients?

    • Hi Sonya – We were only able to find the cheesecake pudding in the sugar-free flavor – so that is what we used. And yes – trying to cut down a bit on the calories by using lower sugar Cool Whip. But the non-sugar free will also work in this recipe!

  45. I could it any kind of pumpkin recipe all year long! Especially this one! Pinned!
    Amy@theidearoom recently posted…The Vintage Pearl–Back to School GiveawayMy Profile

  46. Darn … you lost me at “instant pudding mix” :(

    • I completely understand Helen – 99.9% of our recipes are made with whole or fresh ingredients and that is how we prefer to eat! But every once in a while, we do look for convenience and use packaged ingredients and mixes if a recipe requires it for flavor or consistency. Thanks for writing to us!

  47. PATRICIA RYAN :

    I have a recipe for sugar free condensed milk…….1/2 cup cold water, 1 1/3 cups powdered milk, 3/4 cup splenda, 1 teaspoon vanilla. Stir milk and water to dissolve. Microwave 1 minute. Stir in vanilla and sugar, Cover and chill. It’s a good substitute I think

  48. The No-Bake Pumpkin Cheesecakes look great, however,
    I can’t seem to get to the recipe. [amd-zlrecipe-recipe:304] appears in its place.
    Please help; I’m a pumpkin lover.

    • Hi Ellen – Thanks for your email – it should be viewable now…our recipe plugin got deactivated but I’ve turned it back on. Please let me know if you continue to see issues! Martha

  49. Can the pumpkin cheesecake filling be made the day before? How far in advance can they be put together?

    • Hi Cinderella – Yes – you can make the filling the day before but I’d recommend filling the glasses the day that you serve so the crumbs at the bottom don’t get too soggy. Hope that helps!

  50. would like to know what you suggest how much i would use if i used graham cracker crumbs

  51. I saw this recipe today.. went out and bought the items as soon as I got off work.. this is devine.. I also decided to switch it up because of comments, so I made a ginger snap bottom and a graham cracker bottom and split it 50-50… either way .. Amazing! and I honestly believe it would work with a chocolate graham cracker bottom as well, I love pumpkin and chocolate together.. later in the season my stores should be offering chocolate coolwhip, that might make for an interesting twist!

    • Sounds delicious Renee – I love chocolate and pumpkin together too! This is definitely a recipe that can easily be changed up with different flavors…thanks for writing to us!

  52. I’ve just found your picture of the no bake mini Pumpkin Cheesecake in a german food magazine. I don’t know, if they’ve asked you for permission to publish it? So if you want to have more information please contact me. I’ve posted a picture to Instagram, so you can take a look. You can find me there as “hauptsachebunt”
    Excuse my english, its a mess ;)

    • Hi Nina! Thank you so much!! I did give Sweet Dreams permission to use the photo and adapt the recipe. (Hopefully that is the one you’ve seen?). I appreciate you contacting me about it! Thank you! Martha

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