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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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These were SO good and a HUGE hit!! I used 1/3 package of the pudding mix instead of the sugar free. And since I knew they weren’t the only dessert that was going to be at my occasion, I made them in mini, clear plastic shot glasses from the dollar store. And, i served them with mini plastic silver spoons. They looked so cute and everyone raved about the flavor. My friends said I have to make them again and come up with a christmas flavor for them, instead of pumpkin. Challenge accepted!! Thanks for the recipe.
Hi Amy – I can help you with that Christmas challenge…we have a white chocolate peppermint version here: https://www.afamilyfeast.com/no-bake-white-chocolate-peppermint-cheesecakes/ 🙂 LOVE your idea of using the mini shot glasses and spoons! So glad you enjoyed the recipe – thanks for taking the time to write to us today.
They are delicious! thanks so much!
Hi. I just saw this recipe on FB and can’t wait to try it. I wasn’t able to find the cheesecake pudding mix so I was thinking of adding some cream cheese to the mix. What do you think?
Hi Silvana – Yes – adding some cream cheese to the mix would be fine. Just make sure it is soften to room temp and blend it in with the pumpkin puree.
I’m all about the details but totally missed it when you added cream cheese on the video lol.
I guessed I got caught up with the cheese cake pudding thinking that that was the only cream cheese flavor in the recipe. Thank you so much for your quick response.
BTW I just made it and is delicious (and I’m not a pumpkin person). Thank you
We’re so glad you enjoyed the recipe Silvana! 🙂
How far in advance can you make these?
Hi Patricia – I’d suggest making the pumpkin mixture no more than a day or two ahead of time. Also, wait to add the garnishes until you are ready to serve.
It looks delicious!
Thank you Kelly!
Do you have to use cheesecake flavoured pudding??
No Nicki – you could swap in vanilla pudding instead if you can’t find the cheesecake flavored pudding.
Question on the No-Bake Mini Pumpkin Cheesecakes recipe
You list one 1 ounce of Cheesecake instant pudding mix
Just to clarify do you mean one box 3.4 oz of the pudding?
Hi – We used the sugar free instant pudding which comes in the 1-ounce package. If you are using the non-sugar free version, I’d add about 1/3rd of the package to your recipe instead of the full box.
This no-bake cheesecake look very delicious. thanks for the recipe.
Thanks Savita!
I did the nutrition information on MyfitnessPal app. 240 calories – 4 oz/112grams per serv
Thanks Dorae!
Going to making single serve pie crust,, do you think that will work for the pumpkin filling and be as good as the graham cracker crust
Hi Theres – The consistency of this recipe is closer to a firm mousse rather than a sliced pie filling – unless you freeze it, then it will slice well. Any sort of sweeter crust will work just fine! Hope that helps!