These No-Bake Mini Pumpkin Cheesecakes are easy to make and so delicious!

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

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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! (Scroll below to our recipe card to watch a video showing you 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.

no bake pumpkin cheesecake recipe

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!

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No-Bake Mini Pumpkin Cheesecakes - A Family Feast

No-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

  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.

Disclosure: This post contains affiliate links.


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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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    Comments

  • Shawn wrote:

    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?

    • Martha wrote:

      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!

  • Cathy Shaw wrote:

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

    • Martha wrote:

      Thanks Cathy!

  • Joni Mason wrote:

    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!

    • Martha wrote:

      I hope you all enjoy the recipe Joni! Have a great holiday!

  • Julia wrote:

    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!

    • Martha wrote:

      Thanks for letting us know Julia!

      • Amiah wrote:

        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

        • Martha wrote:

          Thank you Amiah!!

  • Krista wrote:

    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!

    • Krista wrote:

      Nevermind. I should have looked at the previous post. Oops! Thanks! 🙂

      • Martha wrote:

        No worries! Glad you saw the earlier response!

  • Becki wrote:

    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.

    • Martha wrote:

      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!

  • Shreen wrote:

    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!

    • Martha wrote:

      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

  • Erin C wrote:

    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?

    • Martha wrote:

      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!

      • Erin C wrote:

        Oh okay. Thank you so much! So far the mix smells delicious and looks great. I cannot wait to try it 🙂

  • 2 Sisters Recipes wrote:

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

    • Martha wrote:

      Thank you!!

  • Valorie wrote:

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

    • Martha wrote:

      So glad you liked it Valorie! Thanks for letting us know!

  • Laurie wrote:

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

    • Martha Pesa wrote:

      Thanks Laurie! We’re glad you enjoy it! (I’ll have to try the ginger snaps myself the next time we make this recipe!)

  • Angela wrote:

    These are delicious. Getting ready for fall. Thanks!

    • Martha Pesa wrote:

      Thanks Angela!

  • Virginia wrote:

    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

    • Martha Pesa wrote:

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

      • Virginia wrote:

        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.

  • Pam wrote:

    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?

    • Martha Pesa wrote:

      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.

  • Nickie H. wrote:

    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!

    • Martha Pesa wrote:

      Thank you so much Nickie!

  • Crystal wrote:

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

    • Martha Pesa wrote:

      Thanks Crystal – 9 graham crackers translates into probably around a cup of graham cracker crumbs.

  • Crystal Milligan wrote:

    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?

    • Martha Pesa wrote:

      Oh yes Crystal. A hand mixer will work fine!! I hope you enjoy the recipe!

  • Jeanne wrote:

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

    • Martha Pesa wrote:

      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!

      • Tammy Mann wrote:

        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 😉

        • Martha Pesa wrote:

          Thanks Tammy!

  • Lea wrote:

    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

    • Martha Pesa wrote:

      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!

  • tj wrote:

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

    • Martha Pesa wrote:

      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!

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