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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. The exact glasses we used are no longer available, but you could serve them in clear glass votive candle holders like this. 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:
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
No-Bake Mini Pumpkin Cheesecakes
Ingredients
For the crust
- 1 sleeve graham crackers (about 9 crackers)
- 1/2 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.
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lisa gordon says
would like to know what you suggest how much i would use if i used graham cracker crumbs
Martha says
Hi Lisa – It would be about 1 1/2 cups of crumbs. Thanks for your question!
Cinderella says
Can the pumpkin cheesecake filling be made the day before? How far in advance can they be put together?
Martha says
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!
Ellen Lane says
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.
Martha says
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
PATRICIA RYAN says
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
Martha says
Thanks so much for sharing Patricia!
PATRICIA RYAN says
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 !
Helen Reilly says
Darn … you lost me at “instant pudding mix” 🙁
Martha says
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!
Loren says
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.
Martha says
Thanks Loren! Great suggestions!
Amy@theidearoom says
I could it any kind of pumpkin recipe all year long! Especially this one! Pinned!
Martha says
Thanks Amy!
Sonya says
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?
Martha says
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!
Linda C says
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!
Martha says
What a great idea using this as a dip Linda!!! We are glad you enjoyed the recipe!
Priscilla says
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?
Martha says
Yes. It will be fine made the day before!
Alyssa says
Hi, I have a big family and was just wondering if you can double or triple the recipe? Thanks 🙂
Martha says
Yes Alyssa!