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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 Mini Pumpkin Cheesecakes


  • Author: Sarah | Away From the Box
  • Prep Time: 15 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 18 mini cheesecakes 1x

Description

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.


Scale

Ingredients

For the crust:

For the filling:

  • 16 oz. cream cheese, room temperature*
  • 1/2 c. light brown sugar, gently packed
  • 1/4 c. granulated sugar
  • 3/4 c. pumpkin puree
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 TB pumpkin pie spice

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.