These No-Bake Mini Pumpkin Cheesecakes are easy to make and so delicious!
PIN THIS RECIPE NOW!
All year long, I look forward to pumpkin season – and pumpkin recipes – and this No-Bake Mini Pumpkin Cheesecakes recipe is one of the very best!
And ever since we posted this recipe a few years back, A Family Feast readers flock to this easy, creamy pumpkin cheesecake recipe every Fall. If you haven’t tried this recipe yet, you are in for a huge treat! Watch the video below to see how easy these No-Bake Mini Pumpkin Cheesecakes are to make:
Our No-Bake Mini Pumpkin Cheesecakes are quick and super-easy recipe to make, and the creamy, sweet and spicy filling will satisfy any pumpkin cravings you might have. A mix of pumpkin puree, cream cheese, whipped topping, cheesecake pudding mix, and spices are combined into a luscious mousse, then spooned over buttery graham cracker crumbs.
We make these no-bake mini pumpkin cheesecakes for just about every Fall party we attend, and we receive rave reviews every single time! Everyone loves this recipe! (I think you will too!)
P.S. We get asked a lot of questions about those cute little serving glasses in the photos above. Those are actually small glass votive candle holders and these are very similar to what we used. You could serve them in clear glass votive candle holders like this too. Or, if you are taking these mini desserts to another home, small plastic cups like this or even this are another great option. Then decorate with a dollop of whipped cream on top, and a cinnamon stick for garnish.
Happy Fall!
PIN THIS RECIPE NOW!
PrintNo-Bake Mini Pumpkin Cheesecakes
- Prep Time: 1 hour 30 mins
- Total Time: 1 hour 30 mins
- Yield: 10 servings (using a 9-ounce clear plastic cup for serving)
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
- 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.
- 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.
- In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
- 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.
- Add the sweetened condensed milk and mix again until well combined.
- Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
- Allow the mixture to sit in the refrigerator for about an hour to firm up.
- 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.
- Garnish with additional whipped topping if desired.
Disclosure: This post contains affiliate links.
You may also like:
No-Bake White Chocolate Peppermint Cheesecakes
Viva la Violette
Oh! It’s never too early for pumpkin! This is delicious! I have already made several pumpkin baked goods too!
I agree!! Thanks for stopping by Kathy!
Martha,
I made this this yesterday for our cooking club. Everyone thought it was delicious. Instead of using graham crackers for the crust , I used ginger snaps.
Great idea Jane! Glad you enjoyed the recipe!
Oh! Snap! And I can do those gluten-free with gingersnap. I haven’t tried any of your recipes, I just found you, but I’m already drooling! I can’t wait to try these.
Thanks Carolyn – Hope you enjoy them – and yes – definitely works with other types of crumbs!
I just made this and I HAD to lick the bowl. I’m taking it to work and am going to serve it as a dip. Going to serve it in a bowl with cinnamon grahams and gingersnaps on the side. I’m sure it will go over quite well!
Great idea Carolyn – this would totally work as a dip!!
Everyone LOVED it! I left some at the house for dessert last night, and the family loved it, too. My husband ate it like a pudding and went for seconds. Thanks for sharing the recipe! This one goes into the files as “Excellent”.
So glad Carolyn! Thanks for writing to us!
I eat everything pumpkin year round. Yippee for pumpkin.
Thanks Barbara!
If I have frozen pumpkin guts and puree them is it the same as the canned stuff? Or would I need to cook that first?
The canned puree is definitely already cooked – so if using fresh pumpkin, you would want to cook it before using in this recipe.
Where did you get the cups you used for these?
The glasses you see in the photo were bought many years ago at Pier 1 Imports. But we’ve used clear plastic disposable drinking glasses found at the supermarket or a party store when bringing these to parties! Hope that helps!
try Dollar Tree . They have very pretty glasses usually for a dollar or look in the party ware section there.
Thanks Barbara!
can this be made in a way for dieters?
Hi Joyce – you can use fat free Cool Whip and sugar free pudding to cut some calories but you’d need to find an alternative for the sweetened condensed milk. Hope that helps.
they make a “fat free” sweetened condensed milk!
I didn’t know that! Thanks for letting us know!
You can also use coconut milk instead of sweetened condensed milk. The texture will be a little bit different if you do. I’ve found that using a bit less coconut milk works best (so in this case around 10~12oz instead of 14). Living in Korea, it’s very difficult to find sweetened condensed milk. But I’m going to have to try this recipe because I don’t have an oven and I miss my baked noms!
Great idea! Thank you!
Wondering if the cool whip should be frozen or already thawed in the fridge when I make the filling?
Hi Mitzi – softened in the fridge so it will mix easily with the other ingredients!
Thanks so much! Happy Thanksgiving 🙂
I have a question in the recipe. This maybe stupid, but is the pudding for the cheesecake prepared or leave as dry.
Hi Jolaine – The pudding is put in the mix dry, not prepared. 🙂
Good question!
definition of Pumpkin puree?
Hi Carrie – It is sold (here in the US) in most supermarkets in the canned foods section or sometimes in the baking section around the fall/holidays. It is simply cooked and pureed pumpkin. You don’t want to buy the pumpkin pie puree which already has spices mixed it – just use the plain pumpkin puree. Hope that helps.
I think this sounds great and I think I will make it. But……………………………………why in the world would you use sugar free pudding? So not okay. I say if you are going to do it do it right. That stuff is so bad for you. Not that sugar is good, but when I bake I use all “real” everything. Thank you
Hi Judy – We used the sugar free pudding in part out of necessity because it was the only cheesecake-flavored pudding mix our local supermarket sold. As in any recipe, you should feel free to change the ingredients to suit your tastes and preferences. If you decide to make the recipe and use the non-sugar free pudding mix, it will make the consistency thicker because there is more powder than in the sugar free version so please plan for that. Thanks for visiting us today!
Baby food pumpkin should work also
Thanks Kim – great suggestion!
Not too early, I collect fall recipes anytime!
Thanks Nancy!
Cant wait to try , sounds so good !
Thank you!
These look and sound amazing – I pinned so I can find out how they taste! Thanks for the recipe! Julia
Thanks Julia!
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!
Oh yes-absolutely! Or gluten free cookies would be another great option! We have a family member with gluten sensitivity so we understand… Thanks for visiting today!!
You could try finely chopped nuts for a crust. Or if you have any gluten free crackers or dry cereal, use that.
Thanks Judy!
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!!
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?
Hi. It’s added dry!
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!
These are gorgeous! This has totally gotten me in the mood to bake for the Fall! Pinning to make. 🙂
Thank you so much Tina!
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
Thanks Debbie!
Can’t wait to make these for our next book club gathering. The ladies will really be impressed. Thanks for sharing this yummy recipe.
Thank you for stopping by Sheila – I hope you enjoy the recipe as much as we do!
Looks so yummy! Perfect for fall in the South–no need to heat up the oven.
Thanks Peggy!
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!
Great idea!!
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!
Looks so cute, can’t wait to try it out!
Thanks Lucy!
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!
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
Is it ok to use 100% Pure Pumpkin as the puree in this recipe? Thanks!
Hi Alissa – Canned pumpkin is precooked so if you are using fresh pumpkin, you should cook it first before pureeing and adding to the recipe.
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
Will do Courtney! Or if you try it yourself with real whipped cream – let us know too!
I use whipped cream all the time. To stabilize you use unflavored gelatin with a little water. Wilton has a recipe for stabilized whip cream as frosting. My late husband was a chef and used unflavored gelatin straight in his whipping cream – makes for very stable peaks of whip cream on a dessert.
Thanks so much Karen! Great suggestion!
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!
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!
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!
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 😉
Thanks Tammy!
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?
Oh yes Crystal. A hand mixer will work fine!! I hope you enjoy the recipe!
Looks & sounds delicious! How much would I need if I used the boxed graham cracker crumbs?
Thanks Crystal – 9 graham crackers translates into probably around a cup of graham cracker crumbs.
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!
Thank you so much Nickie!
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.
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.
These are delicious. Getting ready for fall. Thanks!
Thanks Angela!
I tried this and it was delicious! I used ginger snaps instead of graham cracker as another reader suggested. So good!
Thanks Laurie! We’re glad you enjoy it! (I’ll have to try the ginger snaps myself the next time we make this recipe!)
Just made this to take to a church dinner…big hit! Thank you!!!
So glad you liked it Valorie! Thanks for letting us know!
HI This is our first time visiting your site! Love your recipes! I will be following you too!
Warmly, Anna and Liz
Thank you!!
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!
Oh okay. Thank you so much! So far the mix smells delicious and looks great. I cannot wait to try it 🙂
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
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!
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!
Nevermind. I should have looked at the previous post. Oops! Thanks! 🙂
No worries! Glad you saw the earlier response!
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!
Thanks for letting us know Julia!
I am 13 and love to bake i just made these today ang wow i absolutly love them so do my brother’s and sister
Thank you Amiah!!
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!
I hope you all enjoy the recipe Joni! Have a great holiday!
These look so airy and heavenly. I pinned!
http://www.pinterest.com/pin/161144492890722670/
Thanks Cathy!
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?
Hi Shawn – It will be enough for a pie crust but it is a soft filling and may not slice well. It’s like a mousse consistency! Hope that helps!
Hi, I have a big family and was just wondering if you can double or triple the recipe? Thanks 🙂
Yes Alyssa!
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?
Yes. It will be fine made the day before!
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!
What a great idea using this as a dip Linda!!! We are glad you enjoyed the recipe!
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!
I could it any kind of pumpkin recipe all year long! Especially this one! Pinned!
Thanks Amy!
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!
Helen, You might try using an envelope of unflavored gelatin instead. Looking at the recipe, I would up the amount of cream cheese to 12 ounces (1 1/2 8 oz pkgs, or 3 4 oz pkgs), then dissolve the gelatin in about 1/2 cup warmed cream or half&half, then reduce the condensed milk by about a third. Leaving other ingredients AND method unchanged, beat the cream/gelatin in to the cream cheese/pumpkin mix at the point where the condensed milk is added; this should give a texture, once chilled, similar to the original, maybe a tiny bit firmer. I would chill thoroughly in a bowl and pipe into the serving dishes.
Also, for those who don’t like to use frozen whipped topping, there is a product called “Dream Whip”, which comes as a powder in an envelope (in a box); when made up as per package directions, it is a whipped topping, and IIRC it is based on dried dairy products mostly, like whey powder (at least, it used to be). I haven’t used it in MANY years (this product was created as a whipped cream substitute years before frozen whipped topping came into being), but it might be more acceptable to those not wanting to use frozen whipped topping. I DON’T know how stable or how long it will hold, though.
Martha, the recipe sounds fabulous to me and I appreciate anything labeled “pumpkin” that ACTUALLY has pumpkin, and not just the pie spices, in it. For health and weight reasons, I would try to find the fat-free condensed milk, and limit the serving size to no more than six ounces. By the way, you could also use Neufchatel cheese to replace the cream cheese; it is basically just fat free cream cheese and you (or at least, I) cannot tell it from cream cheese! Sorry for the length of the post; but I hope these suggestions can help someone who wants to try this but has objections to one or more ingredients.
Thanks Loren! Great suggestions!
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
Thanks so much for sharing Patricia!
You’re welcome ! I am diabetic so I look for any substitutions on a low carb site. It may not be exactly like the regular stuff, but at least its close. Enjoy !
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
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!
would like to know what you suggest how much i would use if i used graham cracker crumbs
Hi Lisa – It would be about 1 1/2 cups of crumbs. Thanks for your question!
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!
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
All I can say is WOW! This was amazing, I honestly could not get enough of it. I was skeptical at first because I’m not big on sweets. But oh my goodness, this was a GREAT fall treat. Drank my white chocolate mocha with it, worth every bite.
Thank you Kaylee – glad you enjoyed the recipe!
I really want to try this recipe; I’m having guests over tomorrow and want to make these, however, no where can I find pumpkin puree; only pumpkin pie filling or 100% pure pumpkin. I noticed someone suggested pumpkin baby food would work, but cant find that anywhere either. I’ve been to different grocery stores and have come up empty-handed 🙁 Maybe its non-exsistant in Canadian grocery stores? Lol!
HELP! What can you sugegst to do?
Hi Rynn – Here in the US, pumpkin pie filling is the puree that already has spices added – so you can definitely use that and leave out the spices we’ve listed in the recipe. The 100% pumpkin – if that is sold in chunks you can puree it in the blender or food processor with a little water to get it pureed. I hope that helps!
Awesome; thanks so much Martha!
LOVE the website by the way!!
Thanks so much Rynn!
Hi Martha!
I am super excited to find your website and this fun recipe! It is absolutely brilliant! I am honored to feature it in my post “Fabulous Fall Treats” on my website, The Mindful Shopper! http://mindful-shopper.com/2014/09/13/top-10-pinterest-pins-week-3/
Congrats!
Amy Kelsch
Thank you Amy!
loving your recipe! I have a few problems because I live in europe and need to find substitutes. I just wondering about “sugar free cheesecake-flavored instant pudding mix” is this something like gelatin or just pudding mix which contains potato flour? Thank you 🙂
Hi Caroline – It’s a powdered pudding mix – I’m not sure if it contains potato flour but once milk is added, it thickens to pudding texture. If you are using fresh whipped cream instead of the frozen whipped topping, you could use gelatin to stabilize and thicken the whipped cream too. I hope that helps! I’m not sure where you live in Europe, but a German magazine called Sweet Dreams adapted this recipe for European markets. If you are able to find that magazine (and can read German) it would be there! Thanks for writing to us! Martha
Ohhhh I know, i know. It contain food starch so that’s why it thickens to pudding texture. Omg, cant wait to make this 🙂 Well I live in Poland, speak German a little bit too 🙂 Ohhh and about whipped cream, we have very good creams here so I dont need to add gelatin or anything 🙂
Thank you sooo much for ur answer! 🙂
We hope you enjoy the recipe Caroline! (My grandparents – on both sides – were from Poland. 🙂 Hope to make it there someday…I do love the food!)
Thank you. Im waiting for dishes inspired by Polish cuisine made by you 🙂
Hi! I just found this blog (I was looking for a kugel recipe and yours looks great!) and I have been browsing through. many excellent recipes I have bookmarked and am planning to try – especially the Basil Coconut Curry chicken (can’t remem at the moment if that’s the exact name but I’m sure you know which one that is!). I also saw a recipe for slow cooker chicken Tikka Masala – a coincidence since I made Tikka Masala just last night! I want to peruse yours for the mix of spices since I love Indian food. This is a wonderful food blog; just wanted to let you know how much I am enjoying it! Thanks for all the hard work and putting it out there for the rest of us to enjoy!
Thank you Loren! We’re glad you found us!
Hello, I was wondering what number tip you used to pipe the pumpkin cheesecake into the little cups… it looks so great and tasty, so excited to try! Thanks in advance :).
– Natalie
Hi Natalie – It was the Wilton Large Star Tip #21 – but any larger star tip should work!
Hubby saw this and his eyes lit up, so I will be making this today. LOL Sounds so good. I’m new to your site and a new follower from Home Cooking. Thanks for sharing and making hubby’s tummy happy. Blessings.
Thank you so much Linda! We hope you and your husband enjoy the recipe as much as we do!
This looks delicious! How many individual servings does it make? I’m planning on using plastic glasses.
Hi Sarah – Thanks for your question – it makes about 10 servings. (I recently changed to a new recipe format and it somehow dropped the number of servings…fixed now!)
Thank you!
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?
Hi Ashlee – Definitely 12 ounces so a tub and a half….enjoy!
Thank you! They were a huge hit! How long does it stay good if refrigerated?
Hi Ashlee! Glad you enjoyed the recipe! They should be good for a day or two in the refrigerator!
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!
Will these stay moist and fresh if I make them a day in advanced?
Just saw the answer a few comments above mine!! Can’t wait to try these this weekend!
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: http://www.somethingswanky.com/homemade-cool-whip/ (Hope this helps!)
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.
Could you use the canned pumkin pie mix in place of the pumkin and pumpkin spice
Hi Kim – Yes – you probably can! (I haven’t tried it myself so please let us know how it comes out!) Good luck!
how many servings does this make?
Hi Edith – It’s right at the top of the recipe. We made 10 9-ounces servings.
Hello Martha & Jack I trie to sign up for your weekly Recipe Recap (receive an email on Friday with a recap of the week’s recipes) but it won’t allow me to. Hmmm I don’t know why but it said to many tries and I only did it once it and it said thither I tried again and it still says that. Any -woo I was very excited to find your web site and hope to get signed up. Thanks Karen L
Hi Karen – I’m not sure what happened but I have just manually added you to our weekly recipe email list. You should receive your first email from us on Friday, October 2nd. Thanks for your interest in our recipes and sorry for the confusion! Martha
Hi Martha! I just found the link from Pinterest and this looks wonderful. I will be making this to bring into the office. This will be a change up from all the cookies and cupcakes brought in the office for Halloween. I have an office full of foodies that will love this. I also think I will make this as a dip, making a few pretty glasses for home for dessert one night. Thanks for sharing!
You’re welcome Patty – Hope you all enjoy the recipe!
Thank you for an awesome recipe. Love this recipe and have made it a couple of times. I would like to feature this in my monthly newsletter and wondering if it would be ok with you. If you could email me/comment here and let me know I would really appreciate it. My email is [email protected]. Thanks!
Hi Samira – Please send me an email at [email protected]. Thank you.
Going to making single serve pie crust,, do you think that will work for the pumpkin filling and be as good as the graham cracker crust
Hi Theres – The consistency of this recipe is closer to a firm mousse rather than a sliced pie filling – unless you freeze it, then it will slice well. Any sort of sweeter crust will work just fine! Hope that helps!
I did the nutrition information on MyfitnessPal app. 240 calories – 4 oz/112grams per serv
Thanks Dorae!
This no-bake cheesecake look very delicious. thanks for the recipe.
Thanks Savita!
Question on the No-Bake Mini Pumpkin Cheesecakes recipe
You list one 1 ounce of Cheesecake instant pudding mix
Just to clarify do you mean one box 3.4 oz of the pudding?
Hi – We used the sugar free instant pudding which comes in the 1-ounce package. If you are using the non-sugar free version, I’d add about 1/3rd of the package to your recipe instead of the full box.
Do you have to use cheesecake flavoured pudding??
No Nicki – you could swap in vanilla pudding instead if you can’t find the cheesecake flavored pudding.
It looks delicious!
Thank you Kelly!