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No-Bake Mini Pumpkin Cheesecakes

No-Bake Mini Pumpkin Cheesecakes

Prep time 10 minutes, plus 1 hour to cool
Ready in 1 hour, 10 minutes
Makes 12 servings


  • 9 graham cracker sheets, plus more to garnish
  • 4 tbsp melted butter
  • 1 (12 oz) container cream cheese
  • 2/3 cup sugar
  • 1 (15 oz) can pumpkin purée
  • 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/2 (8 oz) container whipped topping, thawed


1. Line a cupcake tin with 12 paper liners. In a food processor, pulse the graham crackers with the melted butter. Divide graham cracker mixture evenly between the cupcake liners and gently press the mixture down with the back of a spoon.
2. In the bowl of an electric mixer, or with a hand mixer, blend together cream cheese, sugar, pumpkin purée, pumpkin spice, and vanilla extract until light and fluffy, 2 min. Divide filling between cupcake liners. Let cheesecake set in the freezer for at least 1 hour.
3. Dollop cheesecakes with whipped topping and garnish with crumbled graham cracker.


Per serving: 226 calories, 16g fat, 9g saturated fat, 49mg cholesterol, 111mg sodium, 19g carbohydrate, 1g fiber, 15g sugar, 3g protein