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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:
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No-Bake Mini Pumpkin Cheesecakes
These No-Bake Mini Pumpkin Cheesecakes are easy to make and so delicious!
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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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.
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!
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
how many servings does this make?
Hi Edith – It’s right at the top of the recipe. We made 10 9-ounces servings.
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!
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.
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!)
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!
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!
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!