Description

These Mini Pumpkin Pie Cheesecakes are a delightful no-bake fall dessert featuring creamy pumpkin pie-flavored cheesecake nestled on a crunchy gingersnap cookie crust. Perfectly sized in 2 oz shot glasses, they make an ideal treat for Thanksgiving or any autumn gathering, offering a rich and festive flavor without the need for oven baking. Creamy, spiced, and sweet, these cheesecakes are as fun to serve as they are to eat.

Ingredients

Units Scale

Crust

15 Gingersnap cookies
2 Tablespoons butter, melted (salted or unsalted is fine)

Cheesecake Filling

3 cups heavy whipping cream
1 cup powdered sugar (divided: 1 cup for filling, 1 cup for frosting)
2 teaspoons vanilla extract (divided: 2 tsp in filling, 1 tsp additional)
16 oz cream cheese, softened (2 8-oz packages)
1 cup canned pumpkin puree
2 Tablespoons light brown sugar, firmly packed
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

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Instructions

Prepare the crust: Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and rolling with a rolling pin. Mix the crumbs thoroughly with the melted butter until evenly combined and the texture resembles wet sand.
Assemble crusts in shot glasses: Spoon approximately 1 tablespoon of the gingersnap crust mixture into the bottom of each disposable 2 oz shot glass. Press firmly to create a compact, flat crust layer. Set aside.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with 1 cup powdered sugar, light brown sugar, pumpkin pie spice, 2 teaspoons vanilla extract, and canned pumpkin puree until smooth and well combined.
Whip the cream: In a separate chilled mixing bowl, whip the heavy whipping cream until soft peaks form, gradually adding the remaining powdered sugar as you whip to sweeten the cream.
Combine the mixtures: Gently fold the whipped cream into the pumpkin cream cheese mixture in batches, taking care to maintain the light, airy texture. Mix until fully incorporated and smooth.
Fill the shot glasses: Spoon or pipe the pumpkin cheesecake filling over the prepared gingersnap crusts in each shot glass, filling almost to the top.
Chill the cheesecakes: Refrigerate the assembled mini cheesecakes for at least 4 hours, preferably overnight, to allow them to set and flavors to meld.
Serve and enjoy: Optionally, garnish with a light dusting of cinnamon or whipped cream before serving. Serve chilled directly in the shot glasses for a charming presentation.

Notes

These mini pumpkin pie cheesecakes are an easy, no-bake fall-time treat perfect for Thanksgiving and kid-friendly events.
Using disposable 2 oz shot glasses makes servings convenient and visually appealing.
Make sure cream cheese is softened to avoid lumps in the filling.
Press the crust firmly to create a compact base that holds well under the filling.
Refrigeration time is important to let the cheesecakes set properly for best texture.
Can be garnished with additional whipped cream, cinnamon, or a small ginger snap cookie for decoration.

Nutrition

Serving Size: 1 shooter (approximately 2 oz)
Calories: 136 kcal
Sugar: 12 g
Sodium: 87 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 22 mg