Print

Best Mini No-Bake Halloween Pumpkin Cheesecakes

Best Mini No-Bake Halloween Pumpkin Cheesecakes - featured image
Print Recipe

These mini no-bake pumpkin cheesecakes are incredibly creamy, perfectly spiced, and require no oven. They are the perfect single-serving dessert for Halloween parties or any fall gathering.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups (360ml) heavy whipping cream, cold
  • Whipped cream (for topping, optional)
  • Caramel sauce (for topping, optional)
  • Halloween sprinkles or candy eyes (for topping, optional)

Instructions

  1. Make the Crust: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir with a fork until everything is evenly moistened. It should look like wet sand.
  2. Press the Crust: Line your muffin tin with 12 paper liners. Divide the crust mixture evenly among the liners (about 2 tablespoons each). Use the bottom of a small glass or a shot glass to press the crumbs down firmly and evenly. Pop the tin in the fridge while you make the filling.
  3. Whip the Cream: In a large, clean bowl, pour in the cold heavy whipping cream. Using an electric hand mixer or a stand mixer with the whisk attachment, whip the cream on high speed until stiff peaks form. Set this bowl aside.
  4. Beat the Cream Cheese: In another large bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
  5. Add the Pumpkin & Spices: Add the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt to the cream cheese mixture. Beat on medium speed until everything is well combined and the mixture is a beautiful, uniform orange color.
  6. Fold in the Whipped Cream: Take about ⅓ of the whipped cream and stir it into the pumpkin mixture to lighten it up. Then, gently fold in the remaining whipped cream using a rubber spatula until just combined.
  7. Fill the Liners: Spoon or pipe the cheesecake filling into the prepared crusts, filling them almost to the top. Smooth the tops with the back of a spoon.
  8. Chill: Place the muffin tin in the refrigerator for at least 4 hours, but overnight is best.
  9. Serve: Once set, carefully lift the cheesecakes out of the muffin tin using the paper liners. Peel off the liners, or serve them right in the liners. Top with whipped cream, a drizzle of caramel sauce, and some fun Halloween sprinkles.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Do not over-whip the cream. Chill for at least 4 hours, preferably overnight. These can be made ahead and stored in the fridge for up to 2 days before serving. Freeze un-topped cheesecakes for up to 3 months.

Nutrition

Keywords: mini cheesecake, no-bake cheesecake, pumpkin cheesecake, Halloween dessert, fall dessert, pumpkin spice, easy dessert

Find it online: https://ovenmila.com/best-mini-no-bake-halloween-pumpkin-cheesecakes/