These No-Bake Mini Pumpkin Cheesecakes are easy to make and so delicious!
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. )
How to make no-bake pumpkin cheesecake
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 (you can use Cool Whip or real whipped cream), 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!
This post originally appeared on A Family Feast in August 2013.
You may like these other Pumpkin desserts:
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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)
- Category: dessert
- Method: no-bake
- Cuisine: American
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 (*If you prefer, you can use 4 to 5 cups of real whipped cream)
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.
Keywords: No-Bake Pumpkin Cheesecake
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!
These look so airy and heavenly. I pinned!
http://www.pinterest.com/pin/161144492890722670/
Thanks Cathy!
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!
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!!
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!
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!
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
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 🙂
HI This is our first time visiting your site! Love your recipes! I will be following you too!
Warmly, Anna and Liz
Thank you!!
Just made this to take to a church dinner…big hit! Thank you!!!
So glad you liked it Valorie! Thanks for letting us know!
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!)
These are delicious. Getting ready for fall. Thanks!
Thanks Angela!
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.
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.
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!
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.
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!
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!
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!
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!