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No-Bake Mini Pumpkin Cheesecakes

The ORIGINAL recipe...No-Bake Mini Pumpkin Cheesecake - a creamy and delicious cheesecake mousse with pumpkin pie spice flavor!

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.

The ORIGINAL recipe...No-Bake Mini Pumpkin Cheesecake - a creamy and delicious cheesecake mousse with pumpkin pie spice flavor!

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
Serves: 10 servings (using a 9-ounce clear plastic cup for serving)
Prep time:
Total time:
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 ⅓ 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
  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.

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No Bake Mini Pumpkin Cheesecakes - So simple to make and so delicious! (There's a good reason this recipe has been pinned over 300,000 times!)


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  1. I know this is an older post, but I am making this now. A typical tub of Cool Whip in our store is 8 oz. Is it an 8 oz. tub, or should I do a tub and a half?

  2. If I didn’t want to do the individual cups what pan size should I use? Would a 9×13 be too small? Thanks!

    • Hi Megan – This is really more of softer mousse than a cheesecake that you can slice so I’d recommending a bowl and you can just spoon out the servings. You can keep the graham cracker crust aside to sprinkle on top – or you can put it in the bottom (or in layers) in the larger bowl. Hope that helps!

  3. Will these stay moist and fresh if I make them a day in advanced?

  4. I can’t wait to do this… I need help tho. I already got a pie crust… before I read all the questions and your answers about putting the filling in a pie crust :-/ That being said, do you think it would thicken up a bit if I used two boxes of pudding mix? I would need to double the pumpkin spice, wouldn’t I? Ugh. Thank you for any help you can give me. What about plain gelatin? Heavy cream?

    • Hi Annie – It can work as written but it will be a very soft slice and not super firm. Or – you could try freezing the pie if you want to slice it. I personally wouldn’t put in another box of pudding mix – I just think it will be too much. If you want to use heavy cream – here is a link to a ‘homemade cool whip’ that you might find helpful: (Hope this helps!)

  5. Marcie Wakatsuki :

    I would like to make this as sugar free as possible. The only ingredient that I don’t know how to substitute is the sweetened condensed milk. Do you know what I can use instead?

    • I don’t have a suggestion Marcie unless you can find sugar free sweetened condensed milk? (I know they have fat-free versions but I’ve never seen sugar free versions.) The condensed milk also serves as a thickener as well as a sweetener so whatever you use should be a similar thick consistency.

  6. Could you use the canned pumkin pie mix in place of the pumkin and pumpkin spice

  7. how many servings does this make?


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