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No-Bake Mini Pumpkin Cheesecakes

The holidays call for desserts that bring warmth, joy, and convenience to the table. These No-Bake Mini Pumpkin Cheesecakes fit the bill perfectly. With their rich pumpkin spice flavor, creamy texture, and a tangy cranberry-orange topping, they’re destined to be the highlight of your festive menu. Best of all, they’re simple to prepare and require no oven time—ideal for stress-free entertaining.

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No-Bake Mini Pumpkin Cheesecakes

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🎃✨ No oven? No problem! These No-Bake Mini Pumpkin Cheesecakes are the perfect creamy, spiced treat for fall. 🍂🧡 With a graham cracker crust and a velvety pumpkin filling, they deliver big autumn vibes in a perfectly portioned dessert. Easy to make and impossible to resist—your new favorite fall indulgence! 😍🍰

#NoBakeCheesecakes #PumpkinPerfection #FallDesserts #MiniTreats #PumpkinLovers #SweetAndSpiced #AutumnBaking #CheesecakeBliss #EasyDesserts #DessertGoals 🎃🍂🍰

  • Total Time: 4 hours 15 minutes (includes chilling)

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs: Provides a sweet, slightly crunchy base.
  • 4 Tbsp unsalted butter, melted: Binds the crust together.
  • 1/4 cup granulated sugar: Adds sweetness to the crust.
  • Pinch of salt: Balances the sweetness for a perfect base.

For the Filling:

  • 16 oz cream cheese, room temperature: Forms the creamy base of the cheesecake.
  • 1/2 cup light brown sugar, gently packed: Adds a caramel-like sweetness.
  • 1/4 cup granulated sugar: For added sweetness.
  • 3/4 cup pumpkin puree: Infuses the filling with pumpkin flavor.
  • 1/2 tsp salt: Enhances the flavors in the filling.
  • 1 tsp vanilla extract: Adds warmth and depth of flavor.
  • 1 Tbsp pumpkin pie spice: A classic blend of cinnamon, nutmeg, ginger, and cloves.

For the Topping:

  • Cranberry Orange Sage Sauce: A bright and tangy topping that pairs beautifully with the creamy cheesecake.

Instructions

Step 1: Prepare the Crust

  1. Combine the ingredients: In a small bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand.
  2. Assemble the crust: Place cupcake liners in 18 cups of a muffin tin. Drop a rounded tablespoon of the graham cracker mixture into each liner.
  3. Press the crust: Gently press the mixture into the bottom of each liner to create an even crust layer.

Step 2: Make the Cheesecake Filling

  1. Mix the ingredients: In a large bowl or stand mixer, combine cream cheese, brown sugar, granulated sugar, pumpkin puree, salt, vanilla, and pumpkin pie spice.
  2. Whip until fluffy: Start mixing on low speed, gradually increasing to high until the mixture is light, fluffy, and fully combined (about 1 minute). Scrape down the sides to ensure even mixing.

Step 3: Assemble the Cheesecakes

  1. Divide the filling: Spoon the cheesecake mixture evenly into the prepared liners, smoothing the tops with a spoon or spatula.
  2. Chill: Refrigerate the cheesecakes for at least 4 hours, or overnight for the best texture.

Step 4: Add the Topping

  1. Prepare the sauce: If you haven’t already, make the Cranberry Orange Sage Sauce and let it cool.
  2. Top the cheesecakes: Once chilled, remove the liners and top each cheesecake with a spoonful of the sauce before serving.

Notes

  • Room Temperature Cream Cheese: Ensures a smooth, lump-free filling.
  • Even Distribution: Use a cookie scoop to evenly divide the crust and filling among the liners.
  • Chill Thoroughly: The longer the cheesecakes chill, the better their texture and flavor will be.
  • Customizable Toppings: If cranberry isn’t your favorite, try caramel sauce, whipped cream, or candied pecans.
  • Author: Rosa
  • Prep Time: 15 minutes
  • Cook Time: No cook

Why You’ll Love This Recipe

  • Easy Preparation: No baking required! Just mix, assemble, and chill.
  • Make-Ahead Convenience: Prepare these cheesecakes in advance and focus on enjoying the festivities.
  • Perfect Portioning: Individual servings make them great for parties and gatherings.
  • Seasonal Flavor: Pumpkin, warm spices, and a cranberry topping bring all the comforting flavors of fall and winter.

Ingredients: What You’ll Need

For the Crust:

  • 1 cup graham cracker crumbs: Provides a sweet, slightly crunchy base.
  • 4 Tbsp unsalted butter, melted: Binds the crust together.
  • 1/4 cup granulated sugar: Adds sweetness to the crust.
  • Pinch of salt: Balances the sweetness for a perfect base.

For the Filling:

  • 16 oz cream cheese, room temperature: Forms the creamy base of the cheesecake.
  • 1/2 cup light brown sugar, gently packed: Adds a caramel-like sweetness.
  • 1/4 cup granulated sugar: For added sweetness.
  • 3/4 cup pumpkin puree: Infuses the filling with pumpkin flavor.
  • 1/2 tsp salt: Enhances the flavors in the filling.
  • 1 tsp vanilla extract: Adds warmth and depth of flavor.
  • 1 Tbsp pumpkin pie spice: A classic blend of cinnamon, nutmeg, ginger, and cloves.

For the Topping:

  • Cranberry Orange Sage Sauce: A bright and tangy topping that pairs beautifully with the creamy cheesecake.

Step-by-Step Instructions

Step 1: Prepare the Crust

  1. Combine the ingredients: In a small bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand.
  2. Assemble the crust: Place cupcake liners in 18 cups of a muffin tin. Drop a rounded tablespoon of the graham cracker mixture into each liner.
  3. Press the crust: Gently press the mixture into the bottom of each liner to create an even crust layer.

Step 2: Make the Cheesecake Filling

  1. Mix the ingredients: In a large bowl or stand mixer, combine cream cheese, brown sugar, granulated sugar, pumpkin puree, salt, vanilla, and pumpkin pie spice.
  2. Whip until fluffy: Start mixing on low speed, gradually increasing to high until the mixture is light, fluffy, and fully combined (about 1 minute). Scrape down the sides to ensure even mixing.

Step 3: Assemble the Cheesecakes

  1. Divide the filling: Spoon the cheesecake mixture evenly into the prepared liners, smoothing the tops with a spoon or spatula.
  2. Chill: Refrigerate the cheesecakes for at least 4 hours, or overnight for the best texture.

Step 4: Add the Topping

  1. Prepare the sauce: If you haven’t already, make the Cranberry Orange Sage Sauce and let it cool.
  2. Top the cheesecakes: Once chilled, remove the liners and top each cheesecake with a spoonful of the sauce before serving.

Pro Tips for Success

  • Room Temperature Cream Cheese: Ensures a smooth, lump-free filling.
  • Even Distribution: Use a cookie scoop to evenly divide the crust and filling among the liners.
  • Chill Thoroughly: The longer the cheesecakes chill, the better their texture and flavor will be.
  • Customizable Toppings: If cranberry isn’t your favorite, try caramel sauce, whipped cream, or candied pecans.

Make-Ahead and Storage Tips

  • Make Ahead: These mini cheesecakes can be prepared up to 2 days in advance. Add the topping just before serving for the freshest presentation.
  • Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze the cheesecakes (without topping) in a single layer for up to 2 months. Thaw overnight in the fridge before serving.

Variations to Try

  1. Gingersnap Crust: Substitute gingersnap crumbs for the graham crackers for a spiced twist.
  2. Nutty Additions: Mix finely chopped pecans or walnuts into the crust for added texture.
  3. Spiked Topping: Add a splash of Grand Marnier to the cranberry sauce for a boozy upgrade.
  4. Chocolate Lovers: Drizzle melted chocolate over the chilled cheesecakes before adding the cranberry topping.

Serving Suggestions

  • Holiday Table: Arrange the mini cheesecakes on a festive platter garnished with fresh cranberries and sage leaves.
  • Pairings: Serve with warm apple cider, spiced tea, or a glass of sparkling wine for a complete holiday experience.
  • Dessert Buffet: These cheesecakes are the perfect size for a dessert buffet. Pair them with cookies, bars, and other small treats.

Why These Cheesecakes Are a Holiday Must-Have

The holidays are all about indulging in comforting, delicious treats, and these No-Bake Mini Pumpkin Cheesecakes deliver on every level. Their creamy filling, spiced pumpkin flavor, and vibrant topping make them a standout dessert. Plus, their no-bake nature leaves the oven free for other holiday dishes.

Final Thoughts

These No-Bake Mini Pumpkin Cheesecakes are as delightful to eat as they are easy to make. Whether you’re hosting a grand Thanksgiving feast or attending a cozy Christmas gathering, these cheesecakes will bring smiles to everyone’s faces.

Gather your ingredients, follow the steps, and let the holiday magic unfold in every bite. Happy holidays!

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