No Bake Mini Pumpkin Cheesecakes
Published Sep 30, 2026
These No Bake Mini Pumpkin Cheesecakes are made with a homemade graham cracker crust and ultra creamy pumpkin cheesecake filling. A must make fall dessert!
No Bake Pumpkin Cheesecakes
As soon as I made my No Bake Mini Cheesecakes for the first time, I just knew I needed a pumpkin version for fall!
These pumpkin cheesecakes are what my fall dreams are made of. What I love about them is how easy and foolproof they are to make!
No baking, no water baths, and they come together in under 30 minutes.
The pumpkin cheesecake filling features homemade whipped cream, brown sugar, and real pumpkin for the ultimate decadent fall flavor.
Ingredients needed
- Graham crackers: for the classic graham cracker crust.
- Butter
- Salt
- Brown sugar: brown sugar and pumpkin pumpkin pair perfectly!
- Heavy cream: this is key for no bake cheesecakes. It makes the most delicious homemade whipped cream for the filling!
- Cream cheese: the base of the cheesecake filling.
- Vanilla extract
- Pumpkin: this adds real pumpkin flavor in every bite of these mini cheesecakes.
- Pumpkin pie spice: the key spice to give these cheesecakes that irresistible fall taste.
How to make no bake mini pumpkin cheesecakes
Step 1: Pulse the graham crackers into crumbs using a food processor or blender. Add the graham cracker crumbs, melted butter, salt, and brown sugar to a small mixing bowl. Mix well to combine.
Step 2: Distribute the graham cracker crust mixture into the bottoms of the lined muffin tin, then press it down with the back of a spoon. Place the pan with the crusts in the refrigerator while you make the cheesecake filling.
Step 3: In a mixing bowl, whip the heavy cream until stiff peaks form.
Step 4: In a separate mixing bowl, beat the cream cheese until fluffy.
Step 5: Add the pumpkin, brown sugar, pumpkin pie spice, and vanilla extract to the cream cheese and beat again to combine.
Step 6: Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture until combined and no lumps remain.
Step 7: Distribute the pumpkin cheesecake filling evenly into the 12 muffin cups, smoothing out the tops.
Step 8: Refrigerate the mini cheesecakes for at least 3 hours, or until set.
How to serve mini pumpkin cheesecakes
These little cheesecakes are delicious on their own, but adding whipped cream to the tops really takes them to the next level! You can also dust a little pumpkin pie spice over the whipped cream to jazz them up.
Storing
Once your pumpkin cheesecakes have finished chilling, transfer them to an airtight container. They will keep in the refrigerator for 3-4 days, or in the freezer for up to a month.
These are so simple to make and full of pumpkin spice flavor! My kids and I enjoyed every last one of these.
Mini cheesecakes would also be great for serving at a party! It’s such a fun personal sized dessert idea.
More pumpkin recipes
No Bake Mini Pumpkin Cheesecakes
Ingredients
For the graham cracker crust
- 8 full size graham crackers
- 4 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 2 tablespoons brown sugar
For the pumpkin cheesecake filling
- 2/3 cup heavy cream
- 12 oz cream cheese, softened
- 1 ½ tsp vanilla extract
- ½ cup canned pumpkin
- ½ cup brown sugar
- ¾ tsp pumpkin pie spice
Instructions
- Line a muffin tin with 12 muffin liners.
- Pulse the graham crackers into crumbs using a food processor or blender.
- Add the graham cracker crumbs, melted butter, salt, and brown sugar to a small mixing bowl. Mix well to combine.
- Distribute the graham cracker crust mixture into the bottoms of the lined muffin tin, then press it down with the back of a spoon.
- Place the pan with the crusts in the refrigerator while you make the cheesecake filling.
- In a mixing bowl, whip the heavy cream until stiff peaks form.
- In a separate mixing bowl, beat the cream cheese until fluffy. Add the pumpkin, brown sugar, pumpkin pie spice, and vanilla extract and beat again to combine.
- Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture until combined and no lumps remain.
- Distribute the pumpkin cheesecake filling evenly into the 12 muffin cups, smoothing out the tops.
- Refrigerate the mini cheesecakes for at least 3 hours, or overnight, until set.
Can these be made in a 9 x 13 pan instead of muffins? They look yummy!
Hi Judy, I actually have a similar recipe for No Bake Pumpkin Cheesecake Bars using an 8×8 dish. Enjoy!