Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe

If you’re looking for a show-stopping, fuss-free dessert that brings all the cozy fall vibes without heating up the kitchen, I’ve got you covered. This Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe is seriously one of my favorite seasonal treats — creamy, spicy, and perfectly portioned in adorable little bites. Trust me, once you try these, they’ll be your go-to for Thanksgiving, autumn parties, or anytime you need a sweet pick-me-up without turning on the oven.

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Ingredients You’ll Need

The magic of this Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe lies in a few simple ingredients that blend beautifully to create that silky, spiced pumpkin cheesecake filling atop a crunchy gingersnap crust. Here’s what you’ll want to keep on hand for best results.

• Gingersnap cookies: These add a spicy crunch that pairs perfectly with the creamy pumpkin filling. I love using fresh gingersnaps for authentic flavor.
• Butter: Melted butter binds the crust crumbs together, and you can use salted or unsalted based on your preference.
• Heavy whipping cream: Whipping this to soft peaks gives the cheesecake its light, airy texture.
• Powdered sugar: Used twice here, it sweetens both the whipped cream and the pumpkin mixture seamlessly without any graininess.
• Vanilla extract: Adds depth and warmth to the filling.
• Cream cheese: Softened to room temperature, it’s the base that makes the filling rich and luscious — don’t rush softening or you might get lumps!
• Canned pumpkin puree: This provides the unmistakable pumpkin flavor and moist texture. Avoid pumpkin pie filling, which has added sugar and spices.
• Light brown sugar: Adds a little molasses sweetness that complements the pumpkin spice.
• Pumpkin pie spice: The star seasoning — a perfect blend of cinnamon, nutmeg, ginger, and cloves.

Variations

One of the best things about this Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe is how easy it is to make a little your own. I’ve played around with different add-ins and toppings, and you might find your favorite twist too!

• Spiced Up: I once added a pinch of cayenne pepper to the filling for a subtle warmth that surprised and delighted my guests. It’s a fun way to elevate the flavor.
• Nutty Crunch: Chopped toasted pecans sprinkled on top add a great texture contrast and bring in that classic fall feel.
• Dairy-Free Twist: For those avoiding dairy, you can swap cream cheese with vegan cream cheese and use coconut cream instead of heavy whipping cream — just note the flavor will be slightly different but still delicious.
• Mini Pumpkin Pie Cheesecakes with Caramel: Drizzle a bit of caramel sauce on the top before serving to give a luscious finishing touch that your family will rave about.

How to Make Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe

Step 1: Creating the Gingersnap Crust

Start by crushing the gingersnap cookies into fine crumbs — I like to toss them in a zip-top bag and bash gently with a rolling pin, but a food processor works great too. Mix the crumbs with melted butter until everything is evenly moistened, like wet sand. You’ll want just enough butter to hold the crumbs together but not make them soggy. Then, carefully press a small spoonful of this mixture into the bottom of each disposable 2 oz shot glass. I find pressing with the back of a teaspoon helps keep the crust even and compact. Pop these into the fridge to chill while you prepare the filling.

Step 2: Whipping the Cream

Next, pour the heavy whipping cream into a large bowl, add powdered sugar and vanilla extract, and whip with an electric mixer on medium-high speed until it forms soft peaks — this usually takes around 3–5 minutes. Be careful not to overbeat, or you’ll end up with butter. The whipped cream is what makes the filling light and airy, so take your time here.

Step 3: Preparing the Pumpkin Cheesecake Filling

In a separate bowl, beat the softened cream cheese until smooth and creamy — this step is crucial for avoiding lumps, so don’t skip tempering the cream cheese by bringing it to room temp beforehand. Add in the canned pumpkin puree, then mix in the powdered sugar, light brown sugar, pumpkin pie spice, and vanilla extract. Beat everything together until silky and well combined.

Step 4: Folding It All Together

Gently fold the whipped cream into the pumpkin cream cheese mixture in batches. Folding keeps the texture light and fluffy without deflating the whipped cream. Use a rubber spatula and carefully scoop from the bottom, turning the bowl as you go until everything is evenly combined and smooth.

Step 5: Assembling and Chilling

Spoon the pumpkin cheesecake filling on top of the chilled gingersnap crusts in each shot glass, smoothing the tops gently. Cover the glasses with plastic wrap or place them in a sealed container, then refrigerate for at least 4 hours — though overnight is best. This chilling step is what helps everything set beautifully so your mini cheesecakes hold their shape.

How to Serve Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe

Garnishes

I love topping mine with a tiny dollop of whipped cream and a sprinkle of cinnamon or extra pumpkin pie spice right before serving — it instantly looks festive and inviting. Sometimes I add a pecan half or a drizzle of caramel sauce for an extra touch of sweetness and crunch, which always impresses guests.

Side Dishes

These mini cheesecakes pair beautifully with a hot cup of spiced apple cider or a warming chai latte, making them perfect for a fall-themed gathering. If you want something a bit more substantial alongside, a simple green salad with toasted nuts and dried cranberries balances the richness of these treats nicely.

Creative Ways to Present

For holiday parties, I like to line these mini cheesecakes on a rustic wooden board decorated with autumn leaves and mini pumpkins — it turns dessert into a centerpiece! Another fun idea is to tie a little burlap ribbon around each shot glass for a charming farmhouse vibe that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I store any leftover mini cheesecakes in an airtight container in the fridge, and they stay fresh and creamy for up to 4 days. Because they’re already individually portioned, grabbing one for a quick snack is a breeze — just make sure to cover them tightly so they don’t absorb fridge odors.

Freezing

Freezing these mini cheesecakes works well if you want to prep ahead. I freeze them uncovered on a baking sheet first to avoid sticking, then transfer to a freezer-safe container or wrap each glass with plastic wrap and foil. They keep up to 2 months this way. When ready to eat, thaw overnight in the fridge for best texture.

Reheating

Since these are no-bake cheesecakes, I recommend enjoying them chilled. If you prefer them a bit softer, you can let them sit at room temperature for 10-15 minutes before serving — just don’t warm them up in the microwave or oven, or the texture will change.

FAQs

Final Thoughts

I just can’t get enough of this Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe. It’s one of those desserts that’s both impressive-looking and super easy to pull off, making it a staple in my recipe box every fall. Whether you’re hosting friends or just craving a cozy treat, these little bites hit the spot every single time. Seriously, give them a try — you’ll love sharing these perfectly pumpkin-spiced, creamy delights as much as I do.

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