Alright, friends, get ready to fall in love with your new favorite autumn dessert! We are talking about Mini No Bake Pumpkin Spice Cheesecakes. You know that cozy, comforting feeling you get when the leaves start to change and there is a crispness in the air? This dessert captures that vibe perfectly, but without ever needing to turn on your oven.
Seriously, these individual pumpkin cheesecake delights are a game changer, especially if you are short on time or just looking for an easy, yet impressive, treat. Imagine creamy, spiced pumpkin filling nestled on a crunchy cookie crust, all chilled to perfection. It is a little slice of heaven in every bite, and honestly, they are so simple, even kitchen newbies can whip them up like a pro.
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Why You’ll Love This Recipe
Let us be real, who does not love a dessert that tastes fancy but requires minimal effort? That is exactly what these Mini No Bake Pumpkin Spice Cheesecakes bring to the table. First off, the ‘no bake’ part is a huge win. No worrying about cracking cheesecakes, no heating up your kitchen, just simple mixing and chilling.
They are also individually portioned, which makes serving a breeze. No need to slice and dice, just grab one and enjoy! This makes them absolutely fantastic for parties, potlucks, or just a sweet treat after a family dinner. Plus, they look incredibly adorable, especially when garnished with a swirl of whipped cream and a sprinkle of cinnamon.
Another reason to adore this Fall Cheesecake Recipe is how wonderfully customizable it is. You can play around with the crust or get creative with your garnishes. It is a fantastic canvas for your fall flavor imagination. And for our gluten free friends, good news! This recipe can easily be made completely gluten free.
These little wonders are budget friendly too. You probably have most of the spices in your pantry already, and the main ingredients are widely available. So, whether you are a seasoned baker or just starting your culinary journey, these Mini No Bake Pumpkin Spice Cheesecakes are a delightful, approachable, and truly delicious way to celebrate the season.
Ingredients
Cookie Crust
- 5 ¾ ounces (1 cup plus 7 tablespoons) graham cracker or gingersnap cookie crumbs (use gluten free if desired)
- 3 tablespoons, packed brown sugar
- 2 ¾ ounces (5 ½ tablespoons) salted butter, melted
- 1 tablespoon molasses
No Bake Pumpkin Spice Cheesecake
- 4 ¼ ounces (½ cup + 1 teaspoon) heavy whipping cream
- 10 ounces full fat block style cream cheese, softened
- 5 ½ ounces (½ cup + 3 tablespoons) canned pumpkin purée
- 2 ⅜ ounces (5 tablespoons, packed) brown sugar
- 2 ½ ounces (½ cup + 2 tablespoons) confectioner’s sugar
- 1 tablespoon + ¾ teaspoon vanilla extract
- 1 ¼ teaspoons cinnamon
- ½ teaspoon ginger
- ⅜ teaspoon nutmeg
- ⅜ teaspoon cloves
- Pinch of salt
Optional Garnishes
- Whipped cream
- Cinnamon or pumpkin spice
- Caramel sauce
- Pumpkin spice coconut rolls
Step-By-Step Instructions
Step 1: Make the Crust
First things first, let us get that delicious crust going. In a small mixing bowl, whisk together your cookie crumbs and brown sugar until they are well combined. Next, stir the molasses into your melted butter. Now, pour that buttery molasses mixture into your cookie crumbs. Mix everything together really well until the mixture is damp and crumbly, almost like wet sand. You want it to hold its shape when pressed.
Grab a standard 12 cup muffin tin and line it with paper liners. Scoop about 4 ½ to 5 loosely packed teaspoons of the crust mixture into each liner. Press it down firmly into a flat, compact layer at the bottom. A cocktail muddler works wonderfully for this, or the back of a spoon. Once all your crusts are pressed, pop the tin into the refrigerator to chill while you prepare the filling.
Step 2: Whip the Cream
Now, for the creamy goodness! Get a clean bowl and your handheld electric mixer or stand mixer ready. Pour in the heavy whipping cream. Beat it on medium high speed just until it forms stiff peaks. You will know it is ready when it holds its shape on the beater. Carefully chill this whipped cream in the refrigerator while you move on to the next part of the filling.
Step 3: Prepare the Cheesecake Filling
Using a separate, clean bowl and mixer, beat your softened full fat block style cream cheese until it is wonderfully smooth and creamy. No lumps here, please! Add the canned pumpkin purée, brown sugar, confectioner’s sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and a tiny pinch of salt to the cream cheese. Continue to beat on medium speed until everything is smoothly and evenly combined. Scrape down the sides of the bowl to ensure no ingredient is left out of the party!
Step 4: Fold in the Whipped Cream
This is where the magic happens and our No Bake Pumpkin Spice Cheesecake gets its airy texture! Grab your chilled whipped cream and your pumpkin cream cheese mixture. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Be delicate here; we want to keep all that lovely air we just whipped into the cream. Continue folding just until the two are evenly incorporated, and you see no streaks remaining. Do not overmix!
Step 5: Layer and Chill
It is time to assemble our mini masterpieces! Carefully pipe or spoon the filling over the chilled crust in each muffin liner. Make sure it fills the liner completely, leaving no gaps. Use a small offset spatula or the back of a spoon to smooth out the top surface of each cupcake. Once all 12 are filled and smoothed, transfer the muffin tin back to the refrigerator. These beauties need to set for at least three hours before they are ready to be garnished and served. Good things come to those who chill!
Step 6: Garnish and Serve
The waiting is over! Once your cheesecakes have chilled sufficiently, carefully remove them from the muffin pan. An offset spatula can be handy to gently pry them out if they are a bit snug. Peel off the paper liners before serving. Now comes the fun part: garnishing! Top each mini cheesecake with your chosen garnishes. A swirl of whipped cream, a dusting of cinnamon or pumpkin spice, a drizzle of caramel sauce, or even a cute pumpkin spice coconut roll will make them truly special. Serve them up and enjoy the compliments!
How To Store Leftovers
Got some leftover Mini No Bake Pumpkin Spice Cheesecakes? Lucky you! These little treats store beautifully. They are best kept un garnished in an airtight container in the refrigerator. When stored this way, they will keep well for about 3 to 5 days. Just add your garnishes right before serving to keep everything looking fresh and fabulous.
If you are thinking further ahead, these cheesecakes can also be kept in the freezer for 1 to 2 months. To freeze them, place the un garnished cheesecakes on a baking tray and freeze until they are firm. Once solid, you can transfer them to a freezer safe zip top bag or store them directly in a freezer safe container. When you are ready to enjoy one, simply thaw it in the refrigerator for a few hours.
Tips
Here are a few pointers to make sure your Mini No Bake Pumpkin Spice Cheesecakes turn out absolutely perfect every single time!
- Cookie Crumb Choices: While graham crackers or gingersnaps are classic, feel free to get creative! Any dry, crisp cookie crushed into fine crumbs will work beautifully. A food processor is your best friend here for getting those crumbs super fine. For gluten free options, specifically look for gluten free graham cracker or ginger oat grahams.
- Butter Talk: This recipe calls for salted butter in the crust. If you only have unsalted butter on hand, no worries! Just add a tiny pinch, about 3/16 teaspoon, of extra salt to your crust mixture.
- Brown Sugar Scoop: For the best flavor and texture, I recommend using light or golden brown sugar for both the crust and the filling. It adds a lovely depth that granulated sugar just cannot quite match.
- Molasses Matters: When it comes to molasses, opt for light or dark varieties. Please steer clear of blackstrap molasses; it has a much stronger, more bitter flavor that will overpower your delicate pumpkin spice notes.
- Pumpkin Purée Particulars: This is a big one. Please use canned pumpkin purée only. Do not swap it for homemade pumpkin purée, which can be too watery, or canned pumpkin pie filling, which is already spiced and sweetened and will throw off the flavor balance of our pumpkin cheesecake.
- Spice It Up: The recipe lists individual spices for a custom blend, but if you are looking for a super quick shortcut, you can totally swap all of the individual cinnamon, ginger, nutmeg, and cloves for a total of 2 ½ teaspoons of store bought pumpkin pie spice. Easy peasy!
- Cream Cheese Prep: Make sure your full fat block style cream cheese is fully softened to room temperature before you start beating it. This is key for a super smooth, lump free filling.
- Do Not Overmix: When folding the whipped cream into the pumpkin mixture, be gentle and stop as soon as it is just combined. Overmixing can deflate the whipped cream, leading to a denser, less airy cheesecake.
- Serving Seasonal: These Mini No Bake Pumpkin Spice Cheesecakes are especially wonderful in the fall when pumpkins are plentiful. They are a fantastic addition to Thanksgiving dessert tables or any cozy autumn gathering.
Conclusion
So there you have it, folks! A simple, stress free, and unbelievably tasty recipe for Mini No Bake Pumpkin Spice Cheesecakes. This quick fall dessert recipe is truly a winner, combining the comforting flavors of autumn with the creamy indulgence of cheesecake, all without the fuss of baking. Whether you are hosting a gathering or simply want a lovely treat for yourself, these little beauties are sure to hit the spot.
Go ahead, give these no bake cheesecake recipes a try! Your taste buds, and your guests, will thank you. Happy fall feasting!
FAQ
Can I Use Other Cookies for the Crust?
Yes, absolutely! While graham crackers or gingersnaps are common, any dry, crisp cookie crushed into fine crumbs will work well for the crust. A food processor makes quick work of crushing them.
Can I Make These Gluten Free?
Yes, this recipe is easily adaptable to be gluten free. Simply ensure you use gluten free graham cracker or gingersnap cookie crumbs for the crust.
What Kind of Pumpkin Purée Should I Use?
It is important to use canned pumpkin purée only. Avoid homemade purée, which can have too much moisture, and definitely do not use pumpkin pie filling, as it contains added spices and sweeteners that will alter the recipe’s balance.
How Long Do These Cheesecakes Need to Chill?
For the best texture and to ensure they are fully set, these mini cheesecakes need to chill in the refrigerator for at least three hours before serving.
Can I Use Pumpkin Pie Spice Instead of Individual Spices?
Yes, you can! If you prefer, you can swap out the individual cinnamon, ginger, nutmeg, and cloves for a total of 2 ½ teaspoons of pre mixed pumpkin pie spice.
Mini No Bake Pumpkin Spice Cheesecakes
A comforting, no-bake autumn dessert featuring creamy, spiced pumpkin filling nestled on a crunchy cookie crust. These individual pumpkin cheesecake treats are easy to prepare and perfect for fall gatherings.
Ingredients
Instructions
- Whisk cookie crumbs and 3 tablespoons brown sugar. Stir molasses into melted butter, then combine with crumbs until damp. Scoop 4 ½ to 5 teaspoons into each of 12 paper-lined muffin cups, pressing firmly. Chill while preparing the filling.
- In a clean bowl, beat heavy whipping cream on medium-high speed until stiff peaks form. Chill the whipped cream in the refrigerator.
- In a separate clean bowl, beat softened cream cheese until smooth. Add pumpkin purée, 5 tablespoons brown sugar, confectioner’s sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Beat on medium speed until smoothly combined, scraping down the sides.
- Gently fold the chilled whipped cream into the pumpkin cream cheese mixture with a rubber spatula until just combined and no streaks remain; avoid overmixing.
- Pipe or spoon the filling over the chilled crusts in each muffin liner, smoothing the tops. Refrigerate for at least 3 hours, or until completely set.
- Once chilled, carefully remove cheesecakes from the muffin pan and peel off paper liners. Garnish with whipped cream, cinnamon, caramel sauce, or pumpkin spice coconut rolls before serving.
Notes
Ensure the crust mixture holds its shape when pressed into the muffin liners for a solid base.
Use fully softened, full-fat block-style cream cheese to achieve a wonderfully smooth, lump-free filling.
When folding in the whipped cream, be gentle and stop as soon as it’s combined to maintain an airy cheesecake texture.
Always use canned pumpkin purée (not homemade, which can be watery, or pumpkin pie filling, which is pre-spiced).
Leftover cheesecakes can be stored ungarnished in an airtight container in the refrigerator for 3-5 days, or frozen for 1-2 months.
Nutrition
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