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Mini No Bake Pumpkin Cheesecakes Recipe

★★★★★

5 from 75 reviews
  • Author: Andria
  • Total Time: 3 hours 15 minutes (including chilling time)
  • Yield: 12 mini cheesecakes 1x

Description

Mini No Bake Pumpkin Cheesecakes are the perfect fall dessert featuring a simple crunchy granola bar crust and a luscious pumpkin-flavored cream cheese filling. These bite-sized cheesecakes require no baking, making them quick and easy to prepare. Chilled until firm, they are topped with whipped cream and a sprinkle of cinnamon for a delightful seasonal treat.

Ingredients

Scale

Crust

  • 6 Nature Valley Oats & Honey Granola Bars
  • 2 TBSP melted butter

Filling

  • 8 oz cream cheese, softened
  • 1 cup canned pureed pumpkin
  • ½ cup sugar
  • ½ tsp pumpkin pie spice
  • 8 oz whipped topping (Cool Whip)

Instructions

  1. Make the crust: Crush the granola bars into fine crumbs using a plastic bag and meat mallet, blender, or food processor. Mix the melted butter with the granola crumbs in a medium bowl until well combined.
  2. Form the crust: Line 12 regular-sized muffin cups with paper baking cups. Place about a tablespoon of the crumb mixture into the bottom of each cup and press down firmly to create the crust base.
  3. Prepare the filling: In a large bowl, beat softened cream cheese, canned pumpkin, sugar, and pumpkin pie spice with an electric mixer on medium speed until smooth and well blended.
  4. Fold in whipped topping: Gently fold the whipped topping (Cool Whip) into the pumpkin mixture until evenly combined without deflating the whipped topping.
  5. Fill muffin cups: Spoon the pumpkin cream cheese filling evenly into each crust-lined muffin cup.
  6. Chill: Refrigerate the mini cheesecakes for at least 2-3 hours, ideally 4 hours or overnight, to allow them to set firmly and flavors to meld.
  7. Garnish and serve: Before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon for extra flavor and decoration.

Notes

  • Store leftover mini cheesecakes in the refrigerator for up to 3-5 days; for best texture and flavor, consume sooner.
  • You can freeze the mini cheesecakes in an airtight container for up to 3 months; thaw in the fridge before serving.
  • The granola bar crust can be substituted with graham cracker crust, almond flour crust, or crushed cookies like Oreos for different flavor profiles.
  • Use full-fat cream cheese and beat until smooth to ensure the filling sets properly and has a creamy texture.
  • Stabilized whipped cream can be used instead of Cool Whip for similar texture and stability; regular whipped cream is not recommended as it is too light and unstable in the filling.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: mini no bake pumpkin cheesecakes, pumpkin dessert, no bake cheesecake, fall dessert recipe, granola crust cheesecake, pumpkin cheesecake cups

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Find it online: https://cookwithandria.com/mini-no-bake-pumpkin-cheesecakes-recipe/