Easy Mini No-Bake Pumpkin Cheesecakes
Your guests will think you really fussed with these Mini No-Bake Pumpkin Cheesecakes! Individual creamy, dreamy pumpkin cheesecakes are topped with sweetened whipped cream and a gingersnap cookie topping. They're super simple, so impressive and versatile!
Servings: 16
Ingredients
Pumpkin Cheesecakes
- 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
Instructions
Pumpkin Cheesecakes
- 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.
Notes
SUBSTITUTIONS:
- Can also use vanilla wafers.
- Different brands of gingersnaps will vary in size. I used Kroger store brand gingersnap cookies which are fairly large. When placed upside down in the muffin pan, the cookies are perfectly wedged into the bottom. If the gingersnaps you have don’t completely cover the bottom, don’t sweat it.
- Place the mini cheesecakes in the freezer for 15 to 20 minutes before removing the paper liner; it will come off cleaner.
- If you wish to serve the mini pumpkin cheesecakes in a paper liner, it makes a better, cleaner presentation to place the topped mini cheesecakes on a fresh liner.
- Store the cheesecakes prior to serving and any leftover mini cheesecakes in the refrigerator. Don't leave them out longer than two hours.
Nutrition
Serving: 1 | Calories: 259kcal | Carbohydrates: 19g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 124mg | Potassium: 114mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2313IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg