This No-Bake Mini Pumpkin Cheesecake recipe is the perfect simple fall dessert to make for holiday parties or Thanksgiving dinner. It’s got a salty sweet gingersnap crust with a velvety smooth pumpkin cheesecake filling that requires no baking at all.
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No-Bake Mini Pumpkin Cheesecake
These Mini Pumpkin Cheesecakes are an easy, individually portioned, no-bake dessert that will give pumpkin pie a run for its money. This recipe takes the most smooth and creamy pumpkin cheesecake pudding and sets it on top of a salty sweet gingersnap cookie crust inside individual cups. Top with extra whipped cream and a dash of cinnamon and you’ll be in pumpkin heaven.
Mini Pumpkin Cheesecake is a great option for your Thanksgiving dessert menu because, not only is it outrageously delicious, it also requires no oven space and can be made in advance. This dessert looks adorable in small glass or plastic cups, but can also be set in a muffin tin lined with cupcake liners.
If pumpkin desserts aren’t your thing, we’ve also got these No-Bake Mini Cheesecakes that can be topped with any kind of seasonal fruit.
Ingredients in Mini Pumpkin Cheesecake
Gingersnap Crust
- Gingersnap Cookies - you want to use really crisp gingersnaps for this recipe if possible. The easiest way to turn them into crumbs is to pulse them in a food processor. Otherwise, you can place the cookies between two pieces of parchment paper and crush them using a rolling pin. You could also substitute a graham cracker crust by using graham cracker crumbs.
- Brown Sugar - I prefer light brown sugar for this crust, but dark brown sugar would work too.
- Butter - the butter will need to be melted either in a small saucepan or the microwave.
- Salt - sea salt works great.
Pumpkin Cheesecake Filling
- Heavy Cream - make sure you use cold heavy cream for this recipe.
- Cream Cheese - you’ll need the cream cheese to be softened either in the microwave or by pulling it out to room temperature ahead of time.
- Sugar - this recipe calls for white granulated sugar for the filling.
- Pumpkin Puree - make sure you use pumpkin puree and not the canned pumpkin pie filling. You can either purchase canned pumpkin puree or make your own Homemade Pumpkin Puree.
- Pumpkin Pie Spice - this adds great seasonal flavor to the filling, making it taste even more like a cross between pumpkin pie and pumpkin cheesecake. You could also substitute a combination of cinnamon and nutmeg.
- Instant Pudding - you’ll need a 3.4 oz package of either Cheesecake or Vanilla flavored instant pudding.
Toppings
- Whipped Cream - the ready-made canned whipped topping works great, or you can whip a little extra cream and set it aside.
- Cinnamon - a little dash of cinnamon over the top looks pretty and tastes great.
How to Make No-Bake Mini Pumpkin Cheesecake
- Make the gingersnap cookie crust. In a food processor, pulse the gingersnap cookies until the mixture resembles coarse sand. Transfer the gingersnap cookie crumbs to a large bowl and add the brown sugar, melted butter, and salt. Mix until well-combined.
- Press the crust into cups. Lay twelve (12) 8-ounce clear cups out onto a baking sheet. Add about 2 tablespoons of the cookie crust into the bottom of each cup, lightly tapping the cup to settle the cookie crumbs in the bottom. Use your fingers to press the crust into the bottom of the cup and set aside.
- Whip the cream. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until soft peaks form, or about 3 minutes. Transfer whipped cream to a separate large bowl and set aside.
- Make the pumpkin cheesecake filling. In the same stand mixer bowl using the paddle attachment, add the room temperature cream cheese and beat until smooth and creamy, about 2 minutes. Add the pumpkin puree, sugar, and pumpkin spice and mix until smooth. Then, add the pudding mix and beat again to mix completely. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until it is evenly incorporated.
- Pipe the filling over the crust. Transfer the pumpkin cheesecake filing to a piping bag with a large star tip. Pipe the cheesecake filling over the prepared gingersnap crust inside each cup.
- Chill before serving. Place in the refrigerator for at least 30 minutes to set completely. Serve as is, or top with whipped cream and a dash of cinnamon. Enjoy!
Frequently Asked Questions
Yes, you can freeze this dessert! If you plan to freeze them, make sure and cover well with plastic wrap. They can be stored frozen for up to 1 month. To thaw, transfer to the fridge overnight or pull out to room temperature about 1 hour before serving.
If you don’t want to use mini plastic cups, you could also make these in muffin cups lined with paper liners. Or, if you have enough, you could make them in small glass cups or jars. Small mason jars work great.
Yes! You can, and you should, make Mini Pumpkin Cheesecake ahead of time. They should chill for at least 30 minutes in the refrigerator before serving so that the filling has a chance to set up. If you want to make them up to 2 days in advance, cover the cups with plastic wrap and store in the fridge. Top with whipped cream and a dash of cinnamon just before serving.
Storing and Freezing
- Make-Ahead: these Mini Pumpkin Cheesecakes can be made up to 2 days ahead of time and stored in the fridge. If you choose to do this, we recommend topping with the whipped cream and cinnamon just before serving.
- Refrigerator: To store any leftovers, cover and keep in the refrigerator for up to 5 days.
- Freezer: if you want to freeze mini cheesecakes, be sure and wrap them tightly with plastic wrap. They can be held frozen for up to 1 month this way, then thawed out in the fridge overnight before topping and serving.
No-Bake Mini Pumpkin Cheesecake Recipe
Ingredients
Gingersnap Crust
- 2 cups Gingersnap Cookie Crumbs
- 4 Tablespoons Light Brown Sugar
- 6 Tablespoons Butter melted
- 1 pinch Salt
No Bake Pumpkin Cheesecake Filling
- 1 cup Heavy Cream whipped
- 8 oz Cream Cheese room temperature
- ⅓ cup Sugar
- 1 cup Pumpkin Puree
- 1 teaspoon Pumpkin Pie Spice
- 1 3.4 oz package Jell-o Instant Pudding cheesecake or vanilla flavor
Toppings
- 2 cups Whipped Cream ready-made in a can, or Homemade Whipped Cream
- Ground Cinnamon to garnish
Instructions
Gingersnap Cookie Crust
- In a food processor, pulse the gingersnap cookies until the mixture resembles coarse sand. Transfer the gingersnap cookie crumbs to a large bowl and add the brown sugar, melted butter, and salt. Mix until well-combined.
- Lay twelve (12) 8-ounce clear cups out onto a baking sheet. Add about 2 tablespoons of the cookie crust into the bottom of each cup, lightly tapping the cup to settle the cookie crumbs in the bottom. Use your fingers to press the crust into the bottom of the cup and set aside.
No Bake Pumpkin Cheesecake Filling
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until soft peaks form, or about 3 minutes. Transfer whipped cream to a separate large bowl and set aside.
- In the same stand mixer bowl using the paddle attachment, add the room temperature cream cheese and beat until smooth and creamy, about 2 minutes. Add the sugar, pumpkin puree, and pumpkin spice and mix until smooth. Then, add the pudding mix and beat again to mix completely.
- Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture until it is evenly incorporated.
- Transfer the pumpkin cheesecake filing to a piping bag with a large star tip. Pipe the cheesecake filling over the prepared gingersnap crust inside each cup.
- Place in the refrigerator for at least 30 minutes to set completely. Serve as is, or top with whipped cream and a dash of cinnamon. Enjoy!
Nutrition
More Of The Best Pumpkin Desserts
- Pumpkin Bundt Cake
- Pumpkin Muffins
- Easy Pumpkin Fluff Dip
- Pumpkin Pie Bars
- Pumpkin Crunch Bars
- Pumpkin Swirl Bundt Cake
- Classic Pumpkin Roll
- Pumpkin Spice Snickerdoodle Cookies
- Pumpkin Cupcakes
- Homemade Pumpkin Cake with Cream Cheese Frosting
- More Dessert Recipes
- More No Bake Desserts
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These Mini Pumpkin Cheesecakes are the perfect individual no-bake dessert to serve for Thanksgiving or any other fall occasion. They're made with a sweet and salty gingerbread cookie crust and a creamy pumpkin cheesecake pudding filling.
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