How to Make Mini No-Bake Pumpkin Cheesecakes

Looking for a simple fall dessert? Learn how to make no-bake pumpkin cheesecakes for an effortless mini treat.

From August through November, all things pumpkin are center stage. But unlike many other pumpkin recipes, you won’t have to turn on the oven for our easy no-bake pumpkin cheesecakes.

You’ll need only five easy-to-find ingredients and a couple minutes to put these mini no-bake cheesecakes together. The key is to use softened cream cheese and allow time for the cheesecakes to sit in the fridge to chill.

The hardest part? Waiting for them to chill in the fridge! But we promise, with such a dreamy, creamy texture and great pumpkin spice flavor, this recipe is well worth the wait. Make this recipe as a weeknight dessert for the family or double or triple it to serve a crowd.

Mini No-Bake Pumpkin Cheesecakes

Ingredients

No-Bake Pumpkin Cheesecake Ingredients Molly Allen for Taste of Home

  • 1 (8-ounce) package cream cheese, softened
  • 1 cup crushed graham crackers
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (15-ounce) can pumpkin puree
  • 1 teaspoon pumpkin pie spice

Editor’s Tip: You can use store-bought pumpkin pie spice or make a homemade pumpkin spice blend.

Directions

Step 1: Prep the cream cheese filling

No-Bake Pumpkin Cheesecake Cream Cheese Molly Allen for Taste of Home

In a mixing bowl, beat the cream cheese with a hand mixer until light and fluffy. Mix in the can of sweetened condensed milk.

Step 2: Form the crusts

No-Bake Pumpkin Cheesecake Crusts Molly Allen for Taste of Home

In a small bowl, mix together the graham cracker crumbs and 2 tablespoons of the cream cheese mixture. Divide the mixture among 4 small glass jars. Use the back of a spoon to press the crumbs into the base of the jar to form a crust.

Step 3: Add the pumpkin

No-Bake Pumpkin Cheesecake Mixture Molly Allen for Taste of Home

Stir the pumpkin and pumpkin pie spice into the remaining cream cheese mixture.

Step 4: Fill and chill

No-Bake Pumpkin Cheesecakes Being Spooned into Mini Jars Molly Allen for Taste of Home

Divide the pumpkin mixture among the 4 jars. Place the mini cheesecakes in the fridge, allowing them to chill and set for at least two hours. Garnish the tops with graham cracker crumbs and a mint leaf. Serve chilled.

Tips for Making No-Bake Cheesecake

No Bake Pumpkin Cheesecakes in Mason JarsMolly Allen for Taste of Home

Why don’t these no-bake cheesecakes set up like classic cheesecake?

These mini cheesecakes won’t thicken and set as much as a classic baked cheesecake does. However, the two hours of chilling time plus some added whipped topping (like on these other no-bake cheesecakes) will play a role in creating a great, fluffy texture.

How do you serve no-bake pumpkin cheesecakes?

Take the flavor and presentation one step further and top each no-bake cheesecake with fresh whipped cream and a drizzle of caramel sauce for an elegant display. Crushed pecans or walnuts would make a great garnish as well!

Can these no-bake pumpkin cheesecakes be made ahead of time?

These mini treats are perfect for preparing ahead of time since they’ll need to set in the fridge for two hours before serving. If you’re looking for a longer wait time, know that these can made up to eight hours ahead of serving.

Once the no-bake pumpkin cheesecakes are placed in their jars, cover the tops and let them sit in the fridge for six to eight hours. Keep the mini cheesecakes cold until you’re ready to serve them to your guests.

How do you store mini no-bake pumpkin cheesecakes?

Place these no-bake pumpkin cheesecakes in an airtight container and store them in the refrigerator for up to five days.

Can you freeze no-bake pumpkin cheesecake?

We don’t recommend freezing this no-bake pumpkin cheesecake. Freezing moisture-rich ingredients like pumpkin puree, sweetened condensed milk and cream cheese can change their texture if frozen. In this case, it’d be a mealy-textured treat once it’s thawed out—no thanks!

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Molly Allen
A former bakery owner and event planner, Molly is now a freelance writer and editor specializing in food and beverage, lifestyle and party planning. She brings her years of experience and industry knowledge to Taste of Home readers, drawing on her former life at the bakery to explain the difference between cake and yeast doughnuts, how to make blue velvet cake and how to salvage burnt cookies. When Molly isn’t baking, she keeps an eye on the latest food trends and kitchen gadgets, and enjoys cooking outdoors on smokers and pizza ovens.