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No Bake Mini Pumpkin Cheesecakes

No bake pumpkin cheesecakes make party planning a breeze. Prep these mini cheesecakes and the cranberry topping ahead and chill in the fridge until the big day. Perfect for Thanksgiving and the holiday season. #ad

No bake pumpkin cheesecakes make party planning a breeze. Prep these mini cheesecakes and the cranberry topping ahead and chill in the fridge until the big day. Perfect for Thanksgiving and the holiday season.

Ingredients

Scale

For the crust:

For the filling:

For topping:

Instructions

  1. 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.
  2. 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. Make sure to scrape the sides to make sure it is fully mixed.
  3. Divide the mixture among the 18 muffin liners and smooth the surfaces. Chill for a minimum of 4 hours and up to overnight.
  4. Remove the liners, top with a spoonful of chilled or room temperature Cranberry Orange Sage Sauce and serve.

Notes

*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.

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