Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 4 Tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- pinch of salt
For the filling:
- 16 oz cream cheese, room temperature*
- 1/2 cup light brown sugar, gently packed
- 1/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 Tbsp pumpkin pie spice
For topping:
- 1 recipe Cranberry Orange Sage Sauce
Instructions
- In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter.
- Place cupcake liners in 18 cups of 1 (or 2) muffin tins and begin dropping rounded Tablespoons of the graham cracker mixture into each liner.
- Press the crumbs into the bottom of the liner lightly, creating a crust.
- In a large bowl, or the bowl of a stand mixer fitted with the whisk attachment, place the cream cheese, brown sugar, granulated sugar, pumpkin puree, salt, vanilla and pumpkin pie spice.
- Mix on slow, gradually increasing the speed until fully combined, then whip on high for about 1 minute, or until light and fluffy. Scrape the sides to make sure it is fully mixed.
- Divide the mixture among the 18 muffin liners and smooth the surfaces.
- Chill for a minimum of 4 hours and up to overnight.
- Remove the liners, top with a spoonful of chilled or room temperature Cranberry Orange Sage Sauce and serve.
Notes
tools
- small bowl
- cupcake liners
- 2 12 cup muffin tins or 1 18+ cup tin
- hand mixer or stand mixer with whisk attachment
*In testing, these cheesecakes came out very soft. If you want a firmer cheesecake, use 24 oz of room temperature cream cheese instead of 16 oz.
- Prep Time: 15 minutes
- Category: Desserts
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Keywords: no bake pumpkin mini cheesecakes, no bake cheesecakes