Your guests will think you really fussed with these Mini Pumpkin Cheesecakes! Individual creamy, dreamy mini pumpkin cheesecakes are topped with sweetened whipped cream and a gingersnap cookie topping. They’re super simple, so impressive and versatile!
“These were the hit of the day!”
Why This Recipe is a Keeper!
You’re going to love serving these lovely No-Bake Pumpkin Cheesecakes throughout the holiday season!
An elegant twist on pumpkin pie, your guests will love how light this dessert is and the portion control after enjoying your delicious meal. They’ll think you really fussed!
You’ll love this mini pumpkin cheesecake recipe because:
- There’s no messing with individual crusts you have to press into a muffin pan or bake to set them. Simply drop a gingersnap cookie into the bottom of a lined muffin pan. Crust done!
- The pumpkin cheesecake combination mixes up quickly and easily!
- There’s no complicated cheesecake-baking technique with a water bath required.
- Although I provide directions for a sweetened whipped cream topping and cookie and pecan crumble topping, those additions are completely optional. You could use a purchased whipped topping or just crushed gingersnap cookies.
- If you’re really short on time, spoon the filling into dessert glasses or a half-pint Mason jar like a mousse and top with a gingersnap cookie!
- This mini pumpkin cheesecake recipe is a great way to use up leftover pumpkin puree!
How to Make Mini No-Bake Pumpkin Cheesecakes:
Here’s everything you’ll need to make this mini no-bake pumpkin cheesecake recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Gingersnap Cookies: Different brands of gingersnaps will vary in size. I used Kroger store brand gingersnap cookies which are fairly large. The cookies are perfectly wedged into the bottom when placed upside down in the muffin pan. Don’t sweat if your gingersnaps don’t completely cover the bottom.
- Gelatin: Use unflavored gelatin which is available in the baking aisle. Gelatin is an animal product derived from bones, so if you have vegetarians at your meal, you should inform them.
- Powdered Sugar: Also known as confectioners’ sugar.
- Vanilla Extract: I always use pure vanilla extract rather than imitation vanilla flavoring because the flavor is so much better.
- Pumpkin Puree: Use pure pumpkin puree–not pumpkin pie filling which has sugar and spices added.
- Pumpkin Pie Spice: Pumpkin pie spice is a combination of spices such as cinnamon, cloves, nutmeg, ginger and allspice. Use a good brand such as McCormick or blend your own.
- Gather and prep all the ingredients.
- Line a 12-cup muffin pan with paper liners plus another one with 4 paper liners for a total of 16 servings.
- Place a gingersnap cookie upside down into each paper liner (if large) and gently press it into the cup without cracking the cookie. Set aside.
- Sprinkle the gelatin powder over the top of the warm water in a microwave-safe bowl, then stir to combine. Let the mixture sit for 5 minutes, then microwave in short 10-second intervals until melted. (Two 10-second bursts should do it.) Let cool to room temperature.
- Combine the cream cheese and powdered sugar in a large bowl. Beat for 2 to 3 minutes or until smooth.
- Add the gelatin, pumpkin puree, heavy cream, vanilla and pumpkin pie spice. Beat until fluffy and the batter keeps its shape with soft peaks, approximately 3 to 4 minutes.
- Place even amounts of the cheesecake filling in each of the prepared muffin cups, filling to the top.
- Refrigerate for at least 2 hours or place in the freezer for 1 hour.
- WHEN READY TO SERVE: Whip the remaining heavy cream with confectioners sugar to taste with a mixer until stiff peaks form. Crush 4 gingersnap cookies in a small zipper-top bag with a rolling pin. Add the chopped pecans, granulated sugar and cinnamon.
- Carefully pull the paper liner away from each mini cheesecake.
- Top each cheesecake with whipped cream and sprinkle with the gingersnap crumb/pecan topping.
- If you want to serve the mini pumpkin cheesecakes on white liners, it makes a better presentation to move them to a clean liner.
- That’s it! Easy No-Bake Mini Pumpkin Cheesecakes!
Chef Tips and Tricks:
- I place the cookie upside down in the muffin pan because the Kroger store-brand cookies are just a bit too big to fit in a conventional muffin pan. Placing them upside down wedges the cookie down into the cup. If you’re using a slightly smaller brand, right-side-up or upside-down is your choice.
- Place the mini cheesecakes in the freezer for 15 to 20 minutes before removing the paper liner; it will come off cleaner.
- Serving the mini pumpkin cheesecakes on a white paper liner makes a lovely presentation. If you wish to do so, remove the cheesecake from the original liner and place the finished mini cheesecakes on a fresh one.
Frequently Asked Questions:
Yes, but I wouldn’t make them more than 24 hours ahead of time. The cookie “crust” softens up considerably after that.
I would not recommend it because of the heavy cream.
- Store the cheesecakes prior to serving and any leftover mini cheesecakes in the refrigerator. Don’t leave them out longer than two hours.
More great pumpkin recipes you’ll love!
- Simply Pumpkin Muffins
- Pumpkin Soup with Marsala and Mascarpone
- Pumpkin Ravioli
- Cheese and Pumpkin Grits with Bacon-Wrapped Shrimp
Get all my easy and delicious dessert recipes at: Desserts – From A Chef’s Kitchen
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Easy Mini No-Bake Pumpkin Cheesecakes
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- 16 gingersnaps cookies - divided
- 12 ounces (1 1/2 packages) cream cheese - softened to room temperature
- 1 packet (1/4-ounce) unflavored gelatin
- 2 tablespoons warm water
- 1 cup powdered (confectioners) sugar - plus more for whipped cream
- 2/3 cup pumpkin puree - (not pumpkin pie filling)
- 2/3 cup heavy cream - divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Sweetened Whipped Cream
- 1 1/3 cups heavy cream - (the remainder of a pint of heavy cream)
- 2 tablespoons powdered (confectioners) sugar - or to taste
Cookie Crumble Topping
- 4 gingersnaps cookies
- 2 tablespoons chopped pecans
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
- Line a 12-cup muffin pan with paper liners plus another one with 4 paper liners for 16 servings.
- Place a gingersnap cookie upside down into each paper liner and gently press it into the cup without cracking the cookie. Set aside.
- Sprinkle the gelatin powder over the top of the warm water in a microwave-safe bowl, then stir to combine. Let the mixture sit for 5 minutes, then microwave in short 10-second intervals until melted. (2 should do it.)
- Combine the cream cheese and powdered sugar in a large bowl. Beat for 2-3 minutes or until smooth.
- Add the gelatin, pumpkin puree, 2/3 cup heavy cream, vanilla and pumpkin pie spice. Beat until fluffy and the pumpkin cheesecake batter holds its shape with soft peaks, approximately 3-4 minutes.
- Place even amounts of the cheesecake filling in each of the prepared muffin cups, filling to the top. Refrigerate for at least 2 hours.
Sweetened Whipped Cream
- Whip the heavy cream with confectioners sugar to taste with a mixer until stiff peaks form.
Cookie Crumble Topping
- WHEN READY TO SERVE: Crush the remaining 4 gingersnap cookies in a small zipper-top bag with a rolling pin. Add the pecans, granulated sugar and cinnamon.
- Top each cheesecake with whipped cream and sprinkle with the gingersnap/crumb pecan topping.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.