Description
Light and creamy no-bake pumpkin mini cheesecakes offer a delightful autumn dessert without oven time. Small graham cracker crusts and silky pumpkin filling create perfect individual portions for seasonal gatherings.
Ingredients
- 8 oz (226 g) cream cheese, softened
- ½ cup (120 g) pumpkin puree (not pie filling)
- ½ cup (120 ml) heavy whipping cream, whipped to stiff peaks
- ⅓ cup (66 g) brown sugar
- ¼ cup (30 g) powdered sugar
- 3 tbsps (36 g) brown sugar
- 1 cup (120 g) graham cracker or gingersnap crumbs
- 5 ½ tbsps (78 g) melted unsalted butter
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Pinch of salt
Instructions
- Crust Preparation: Pulverize graham crackers into fine particles, combining with sugar and melted butter until mixture resembles compacted, moist sand; firmly press into individual muffin tin cavities to create a sturdy foundation.
- Filling Creation: Whip cream cheese until velvety smooth, then blend in pumpkin puree, white and brown sugars, vanilla extract, and warming spices until perfectly integrated; gently fold in whipped topping to maintain a light, airy consistency.
- Assembly and Chilling: Meticulously fill prepared crusts with pumpkin cheesecake mixture, ensuring even distribution; refrigerate for a minimum of three hours to allow flavors to harmonize and filling to set completely.
- Garnishing and Serving: Carefully unmold chilled mini cheesecakes, crowning each with a billowy dollop of whipped cream, a delicate sprinkle of cinnamon, and optional graham cracker crumb embellishment for a textural finish.
Notes
Optimize Crumb Base: Ensure graham crackers are crushed ultra-fine to prevent crumbly texture; press mixture firmly and evenly to create a compact, stable foundation that won’t fall apart when serving.
Balance Moisture in Filling: Drain excess liquid from pumpkin puree beforehand to prevent watery cheesecake; use paper towels to absorb moisture and maintain dense, creamy consistency.
Master Gentle Folding Technique: Incorporate whipped topping with soft, circular motions using a spatula to preserve air bubbles; overmixing will deflate the filling and result in dense, heavy texture.
Temperature Control for Perfect Set: Refrigerate cheesecakes minimum three hours but no longer than 24 hours; cover loosely with plastic wrap to prevent condensation and maintain smooth surface without compromising texture.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 248
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 52 mg