No-Bake Mini Pumpkin Cheesecakes (Recipe for Printing)
Mini pumpkin cheesecakes blend rich cream cheese, pumpkin puree, and warm spices on a buttery graham cracker crust. Great for Thanksgiving and autumn parties. Save & click.
# What You Need:
→ Crust
01 -
1 sleeve (about 9) graham crackers
02 -
4 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
04 -
2 tablespoons brown sugar
→ Filling
05 -
8 ounces cream cheese, softened
06 -
15 ounces pumpkin puree
07 -
3 teaspoons pumpkin pie spice
08 -
1 ounce sugar free cheesecake-flavored instant pudding mix
09 -
14 ounces sweetened condensed milk
10 -
12 ounces frozen whipped topping, thawed
→ Garnish
11 -
Extra whipped topping, as desired
# How to Make It:
01 -
Add graham crackers to a food processor and pulse until finely ground. Add melted butter, granulated sugar, and brown sugar, pulsing until the mixture resembles wet sand.
02 -
Line a muffin tin with paper liners and distribute the crumb mixture evenly among 9 cups. Press firmly into each liner to form a compact base.
03 -
Beat softened cream cheese in a stand mixer fitted with a paddle attachment until smooth and creamy.
04 -
Add pumpkin puree and pumpkin pie spice to the cream cheese and mix until well incorporated. Add the instant pudding mix and blend until fully combined.
05 -
Pour in the sweetened condensed milk and continue to mix until the filling is homogenous, scraping down the sides as needed.
06 -
Carefully fold in the thawed frozen whipped topping using a spatula, maintaining a light, airy texture.
07 -
Spoon or pipe the pumpkin cheesecake filling onto each prepared crust, smoothing the tops for an even finish.
08 -
Refrigerate the cheesecakes for a minimum of 3 hours, or until fully set.
09 -
Remove chilled cheesecakes from the liners and top each with a dollop of extra whipped topping before serving.
# Extra Tips:
01 -
For best results, allow the cheesecakes to chill fully before garnishing with whipped topping.