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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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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!
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!
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!
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!
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 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!
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!
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’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
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!