Introduction

Mini No Bake Pumpkin Cheesecakes are the perfect fall dessert! Made with a simple granola bar crust and a delicious pumpkin filling made with only five ingredients, these mini cheesecake cups are easy to prepare and wonderfully flavorful.

The image shows three small cheesecake cups, each with three clear layers. The bottom layer is a crumbly brown crust, rough in texture and compacted. The middle layer is thick and creamy with a pale beige color, smooth and soft. The top layer is a swirl of white whipped cream sprinkled with small brown crumbs, adding texture. One cheesecake cup is partially eaten, showing the distinct three layers clearly. The cups are placed on a white marbled surface, and there is a small spoon nearby with some cheesecake on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Nature Valley Oats & Honey Granola Bars
2 tablespoons melted butter
8 ounces cream cheese, softened
1 cup canned pumpkin puree
½ cup sugar
½ teaspoon pumpkin pie spice
8 ounces whipped topping (such as Cool Whip)

Instructions

Step 1: Crush the granola bars into fine crumbs using a plastic bag and a meat mallet or a blender. Combine the crumbs with melted butter in a medium bowl and mix well.
Step 2: Line 12 regular-sized muffin cups with paper liners. Press about a tablespoon of the crumb mixture into the bottom of each cup to form the crust.
Step 3: In a large bowl, beat the cream cheese, pumpkin puree, sugar, and pumpkin pie spice with an electric mixer on medium speed until smooth and well combined.
Step 4: Gently fold the whipped topping into the pumpkin mixture until evenly combined. Spoon the filling evenly into each muffin cup over the crust.
Step 5: Refrigerate the cheesecakes for at least 2-3 hours to chill and set before serving.
Step 6: Before serving, garnish each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon. Enjoy!

Tips & Variations

Substitute the granola crust with graham cracker crumbs, almond flour crust, or crushed cookies like Oreos for different flavors and textures.
Use full-fat cream cheese to ensure the filling sets properly and is creamy.
If Cool Whip is unavailable, replace it with stabilized whipped cream to maintain texture; you can find an easy recipe online to make it at home.
Soften cream cheese quickly by cutting into smaller pieces and setting at room temperature for 15-20 minutes, or microwaving briefly in 5-second intervals.
Chilling the cheesecakes overnight improves flavor melding and texture.

Storage

Store leftover mini cheesecakes covered in the refrigerator for up to 3-5 days. For best texture and flavor, enjoy them sooner rather than later. You can also freeze them in an airtight container for up to 3 months; thaw in the fridge for a few hours before serving.

How to Serve

The image shows three small pumpkin cheesecakes arranged in a line on a white plate, each with a crumbly brown crust as the bottom layer topped by a smooth light orange cheesecake layer, finished with a swirl of white whipped cream on top. Crushed crumbs are sprinkled over the whipped cream and around the plate. A piece of cheesecake with visible crust rests on a silver spoon in front of the closest cheesecake. The background features a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How long are no bake cheesecakes good for?

You can keep these cheesecakes in the fridge for up to 3-5 days. They taste best when eaten sooner, as the texture and flavors are at their peak.

Can I freeze Mini No Bake Pumpkin Cheesecakes?

Yes, you can freeze them in an airtight container for up to 3 months. Make sure to thaw them in the refrigerator for a few hours before eating to preserve texture and taste.

Can the granola bar crust be substituted with another type of crust?

Yes, you can use graham cracker crumbs, almond flour crust, or crushed cookies like Oreos as alternatives. Each option offers a unique flavor and texture to complement the pumpkin filling.

What is the key to ensuring the no-bake cheesecakes set properly?

Use full-fat cream cheese and beat it until smooth. Slowly incorporate the pumpkin filling to avoid lumps, and chill the mixture well before serving for the best consistency.

How long should the no-bake cheesecakes chill before serving?

Chill for at least 2-3 hours, though 4 hours or overnight chilling yields the best texture and flavor as the filling firms up and the flavors meld.