No Bake Mini Pumpkin Cheesecakes
Are you looking for the perfect fall treat? Well, you’ve hit the jackpot! I am so excited to share my recipe for no bake mini pumpkin cheesecakes.
They are so easy to make and taste like a little slice of heaven. You don’t even have to turn on your oven. These little beauties are creamy, perfectly spiced, and just the right size for a single serving. They’re a game-changer for any fall gathering or just a cozy night in.
Why You’ll Love These Mini Pumpkin Cheesecakes
First off, they are SO simple to whip up. You get all that rich, creamy cheesecake goodness without any of the baking stress. It’s a lifesaver when you need a quick dessert. Plus, their small size makes them perfect for parties. Everyone gets their own little cheesecake!
The flavor is pure autumn—creamy pumpkin mixed with warm spices like cinnamon and ginger. It’s a taste that just feels like a warm hug.
Want more no-bake magic? Try my no-bake pumpkin cheesecake or dive into my lemon curd cheesecake for citrus lovers. These mini treats are make-ahead friendly and travel beautifully to potlucks!
Ingredients You’ll Need
Here are the simple ingredients you will need to grab. For the full amounts, check out the recipe card below!
Cookie Crust
- Biscoff cookie crumbs: These add a wonderful spiced, caramel flavor to your crust.
- Brown sugar: This gives the crust a sweet, molasses-like depth.
- Ground cinnamon: You’ll love the warm spice it adds to the base.
- Ground ginger: A little bit of ginger gives a zesty, warm kick.
- Salt: Just a pinch helps balance out all the sweetness.
- Unsalted butter, melted: This is what holds your delicious cookie crust together.
Pumpkin Cheesecake Filling
- Powdered gelatin: Your secret weapon for that perfect no-bake cheesecake texture.
- Heavy whipping cream: Creates that light, fluffy texture we all crave.
- Cream cheese: Must be super soft for the smoothest, creamiest filling.
- Pure pumpkin puree: Not pie filling – just pure pumpkin goodness here.
- Vanilla extract: Adds depth and rounds out all those wonderful flavors.
- Warm spices: Cinnamon, ginger, nutmeg, and cloves create that perfect pumpkin pie taste.
How to Make Mini Pumpkin Cheesecakes
Making these little treats is a piece of cake! Just follow these simple steps for a perfect dessert every time.
Step 1: Make the Crust
First, combine the crust ingredients. In a medium bowl, mix 2 cups of Biscoff cookie crumbs with 2 tablespoons of brown sugar, ½ teaspoon of cinnamon, ¼ teaspoon of ginger, and a pinch of salt. Then, pour in ½ cup of melted butter and stir until it looks like wet sand.
Step 2: Press the Crust
Next, press the crust into the pans. Divide the crumb mixture evenly among six 4-inch springform pans. Press it firmly into the bottom of each pan. I use the bottom of a glass to get it nice and flat. Place them in the freezer to chill.
Step 3: Prepare the Gelatin
Now, let the gelatin bloom. In a small microwave-safe bowl, sprinkle 1 teaspoon of powdered gelatin over 2 tablespoons of water. Let it sit for about 5 minutes until it absorbs the water. Then, microwave it for 10-15 seconds until it’s fully dissolved.
Step 4: Make the Whipped Cream
Time to whip the cream. In a large bowl, use your mixer to beat 1 cup of heavy whipping cream on high speed until stiff peaks form. This usually takes me about 2-3 minutes. Set it aside for later.
Step 5: Mix the Cheesecake Filling
In another large bowl, beat the cream cheese and sugars. Add 1 pound of softened cream cheese, ½ cup of brown sugar, and ¼ cup of granulated sugar. Beat them with your mixer until the mixture is completely smooth and creamy.
Step 6: Add the Pumpkin and Spices
Now, mix in the pumpkin and flavorings. Add 1 cup of pumpkin puree, 1 teaspoon of vanilla, 1 teaspoon of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of nutmeg, ⅛ teaspoon of cloves, a pinch of allspice, and ¼ teaspoon of salt. Mix until everything is well combined.
Step 7: Combine and Chill
Finally, fold it all together. Gently fold the whipped cream and the dissolved gelatin into the pumpkin mixture until it’s just combined. Pour the filling over the crusts in your pans. Chill them in the refrigerator for at least 6 hours, or overnight, until firm. ENJOY!
Tips for the Best Mini Pumpkin Cheesecakes
Follow these little tricks to make sure your cheesecakes turn out perfect every single time.
- Use room temperature cream cheese. This is key for a super smooth, lump-free cheesecake filling.
- Don’t use pumpkin pie filling. Pure pumpkin puree gives you that authentic pumpkin flavor you want.
- Press the crust firmly. A firm crust is the best foundation for your creamy cheesecake.
- Don’t overmix the cream. Fold the whipped cream in gently to keep the filling light.
- Chill completely. Be patient! Let the cheesecakes chill for the full time to set.
- Run a knife around the edge. Before releasing the springform pan, this helps get a clean edge.
Variations and Substitutions
Want to mix things up? Here are a few fun ideas to try with your mini cheesecakes.
- Try a Graham cracker crust. Swap the Biscoff cookies for graham crackers for a classic taste. You could also use gingersnap cookies for an extra spicy kick.
- Add chocolate chips. Fold in some mini chocolate chips into the filling. Pumpkin and chocolate are a surprisingly delicious combination!
- Make it spicier. If you love warm spices, feel free to add a little more cinnamon or a pinch of cardamom to the filling.
- Add a caramel drizzle. Before serving, drizzle some warm caramel sauce over the top. It adds an extra layer of sweetness and looks beautiful.
- Use different toppings. Get creative! Top with toasted pecans, a dollop of sour cream, or even some shaved white chocolate for a different look.
Make-Ahead and Storage Tips
I love making these cheesecakes ahead of time. It takes all the pressure off when I’m having people over. You can make the cheesecakes completely, cover them tightly with plastic wrap, and keep them in the refrigerator for up to 3 days. They actually taste even better the next day!
If you want to freeze them, you can. Just wrap each mini cheesecake well in plastic wrap and then in foil. They will last in the freezer for up to a month. When you’re ready to eat them, let them thaw in the refrigerator overnight. It’s that easy!
Recipe FAQs
Can I make this as one large cheesecake?
Definitely! You can use a 9-inch springform pan instead. Just press the crust into the bottom and pour the entire filling over it. The chilling time will be the same.
How do I know when the cheesecakes are set?
They should feel firm to the touch and not jiggle too much in the center. After 6 hours in the fridge, they should be perfectly set and ready to eat.
Can I use low-fat cream cheese?
I recommend using full-fat cream cheese for the best taste and texture. Low-fat versions have more water and may not set up as well, making the filling a bit runny.
Why did my cheesecake turn out lumpy?
This usually happens if the cream cheese is too cold. Make sure your cream cheese is completely softened to room temperature before you start mixing it for a silky smooth filling.
Do I have to use Biscoff cookies?
No, you don’t have to, but they are delicious! Graham crackers or gingersnaps are fantastic substitutes and will give you a wonderful crust for your cheesecakes.
How long do these cheesecakes last in the fridge?
They will stay fresh and delicious for up to 3 days. Just make sure to keep them covered so they don’t dry out or pick up any other fridge smells.
Can I skip the gelatin?
The gelatin is what helps the cheesecake set firmly. Without it, the filling will be very soft, more like a mousse. For a true cheesecake texture, I would not skip it.
Can I make the whipped cream from scratch?
Absolutely! Making your own whipped cream is super easy and tastes so much better. You just need heavy cream, a little powdered sugar, and a splash of vanilla.
No Bake Mini Pumpkin Cheesecakes
Ingredients
For the Cookie Crust:
- 2 cups Biscoff cookie crumbs
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 pinch salt
- ½ cup unsalted butter (melted)
For the Pumpkin Cheesecake Filling:
- 1 teaspoon powdered gelatin
- 2 tablespoons water
- 1 cup heavy whipping cream
- 1 pound cream cheese (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 pinch allspice
- ¼ teaspoon salt
- Additional crushed cookies and whipped cream for topping optional
Instructions
- Make the crust: In a bowl, mix the Biscoff crumbs, brown sugar, cinnamon, ginger, and salt. Stir in the melted butter until it resembles wet sand.
- Press the crust: Divide the mixture among six 4-inch springform pans. Press it firmly into the bottom and place the pans in the freezer.
- Prepare the gelatin: In a small bowl, sprinkle the gelatin over the water and let it sit for 5 minutes. Microwave for 10-15 seconds until dissolved.
- Whip the cream: In a large bowl, beat the heavy whipping cream with a mixer until stiff peaks form. Set this aside.
- Mix the filling: In a separate bowl, beat the softened cream cheese with the brown sugar and granulated sugar until smooth and creamy.
- Combine flavors: Add the pumpkin puree, vanilla, and all the spices to the cream cheese mixture. Mix until everything is well combined.
- Fold and chill: Gently fold in the whipped cream and the dissolved gelatin. Pour the filling over the crusts and refrigerate for at least 6 hours, or until firm.
Notes
- Make sure your cream cheese is at room temperature for a smooth, lump-free filling.
- Use pure pumpkin puree, not pumpkin pie filling, for the best authentic flavor.
- Chilling for the full 6 hours (or overnight) is very important for the cheesecakes to set properly.
- For a clean release, you can run a thin knife around the edge before removing the springform ring.
- Store any leftovers covered in the refrigerator for up to 3 days.
