A staple fall treat “pumpkin pie” transformed into No-Bake Mini Pumpkin Pie Cheesecakes, with a graham cracker crust and topped with a delicious brown sugar whipped cream. Fall Hack: Turn normal whipped cream into a fall caramel-y version by substituting granulated sugar for brown sugar, you will thank me later!
You will have these babies done in 15 minutes tops. These are great to make ahead and have for dessert the next day, overnight chilling results in the perfect texture! Celebrate fall with me by reading the blog post or head to the bottom of this post to get the recipe. 🙂
How To Make No-Bake Mini Pumpkin Pie Cheesecakes:
Step 1: Graham Cracker Crust: Add crushed graham crackers in a bowl with melted butter and cinnamon, toss and done! Tip: Any easy way to crush graham crackers is two put them into a sealed gallon size ziploc bag and whack the heck out of them with a rolling pin! (or you can be gentle and roll the rolling pin over them, whatever you prefer lol)
Reserve about 2 tablespoons of the crust for topping the finished cheesecakes and divide the rest among your 8 ramekins. I got my ramekins here if you are looking for some great quality ones.
Step 2: Make the star of the show! The delicious pumpkin cheesecake filling. Here is what you will need…
- 1½ cups (ml) heavy cream divided
- 1 tbsp gelatin
- ½ cup (100g) packed brown sugar
- 1 lb. (16 oz) or(454g) cream cheese at room temperature, cut into cubes
- 1 cup pumpkin purée
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
Microwave the 1/2 cup of the heavy cream and gelatin for 30 seconds and set aside. Then beat the rest of the heavy cream and brown sugar until soft peaks form then add in cubed cream cheese and beat until smooth. Add in the remaining ingredients: pumpkin puree, vanilla, salt, cinnamon, and pumpkin pie spice (my fav) and beat on high for about two minutes. Lastly add gelatin mixture and beat for another two minutes on high. (It is important to beat the gelatin into the mixture well or little beads of gelatin will be “floating” around the cheesecake.) Divide evenly among the 8 ramekins and refrigerate overnight.
Step 3: The Finishing Touches!
Make an easy and delicious Brown Sugar Whipped Cream by beating 1/2 c. heavy cream with 1/4 c. brown sugar until stiff peaks form. Add a dollop to each refrigerated cheesecake and topped with remaining graham cracker crust crumbs.
And that’s it! Beautiful fall no-bake mini pumpkin cheesecakes come together that quick! (Try saying no-bake mini pumpkin cheesecakes five times fast!) Be sure to try this recipe out and let me know what you think in the comments below! I love hearing your responses! Find me on Pinterest at thebigbootybaker and also on Instagram @thebigbootybaker Looking for more yummy desserts? Try my Snickerdoodle Cookies or my Blueberry Muffins with Streusel Topping next!
XOXO- The Big Booty Baker
No-Bake Mini Pumpkin Cheesecakes
Ingredients
Graham Cracker Crust
- 9 sheets (306g) graham crackers crushed to fine crumbs
- 5 (51g) tbsp unsalted butter melted
- 1½ tsp ground cinnamon
Pumpkin Cheesecake Filling
- 1½ cups (ml) heavy cream divided
- 1 tbsp gelatin
- ½ cup (100g) packed brown sugar
- 1 lb. (16 oz) or(454g) cream cheese at room temperature, cut into cubes
- 1 cup pumpkin purée
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
Whipped Cream
- ½ cup (ml) heavy cream
- ¼ cup (g) packed brown sugar
Instructions
- Mix all of the three crust ingredients together in a small bowl and divide evenly into 8 ramekins (leaving 2 tablespoons of the crust set aside for topping at the end); set aside
- Whisk ½ cup of the heavy cream and gelatin in a small bowl and microwave for 30 seconds, stir, and set aside.
- In a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat brown sugar and remaining 1 cup heavy cream until soft peaks form, then beat on medium low speed cubed cream cheese until combined.
- Add in pumpkin puree, vanilla, salt, cinnamon, and pumpkin pie spice; beat for two minutes scraping down the bowl when needed. Add gelatin mixture and beat another two minutes on high until smooth.
- Divide pumpkin pie filling evenly into the 8 ramekins with crust already in the bottom. Refrigerate overnight.
- Make any easy and delicious whipped cream by simply beating ½ cup heavy cream and ¼ cup brown sugar until stiff peaks form. Add a dollop to each ramekin and a few reserved graham cracker crust crumbs before serving. Enjoy!