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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
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
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
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
Molly Allen for Taste of Home
Stir the pumpkin and pumpkin pie spice into the remaining cream cheese mixture.
Step 4: Fill and chill
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
Molly 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!
Our Best No-Bake Fall Desserts
Cookie Butter Pie
I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the
cookie butter and then matching toppings. Because of the gingery taste of the cookie spread, this is a must-try no-bake
fall dessert. —Katrina Adams, Mount Olive, Alabama
Go to Recipe
Pumpkin TiramisuTiramisu is a classic dessert that everyone enjoys. For a more fall flavor, try this version, which features a creamy pumpkin filling and sweet spices.—Holly Billings, Battlefield, Missouri
Peanut Butter Pudding PieThis peanut butter pudding pie is pretty enough to serve to company... if your family doesn't get to it first! No one can resist a sweet piece of this creamy chocolate and peanut butter dessert. —Valerie Sisson, Norton, Ohio
Slow-Cooker Apple Pudding CakeA satisfying dessert like this is a superb treat on a chilly night. It has three layers—apples, cake and sauce—and I like to serve it in a bowl. It's comfort food for the soul. —Ellen Schroeder, Reedsburg, Wisconsin
Pumpkin Chiffon PieFor a tasty treat during the fall, try this pumpkin chiffon pie. The vanilla pudding makes is extra creamy.—Karen Grimes, Stephens City, Virginia
Salted Nut Roll BarsThis salted nut roll bars recipe came from my sister-in-law. It's simple to prepare and delicious. There's no need to keep it warm or cold, so it's perfect for the potluck that has you traveling longer distances. —Kathy Tremel, Earling, Iowa
Pumpkin Spice CustardHere's a traditional slow-cooker pumpkin spice custard with some espresso powder for a latte effect. —Shelly Bevington, Hermiston, Oregon
No-Bake Apple PieWe always have an abundance of apples in the fall, so I like to make this easy pie. My husband has diabetes, and this recipe fits into his diet ... but everyone enjoys it. —Shirley Vredenburg, Ossineke, Michigan
No-Bake Chocolate Hazelnut ThumbprintsYears ago, a friend gave me a recipe for
chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! —Lisa Speer, Palm Beach, Florida
Pumpkin Ice Cream PieAlthough it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. "This make-ahead dessert is delicious any time of year," reports Suzanne McKinley of Lyons, Georgia.
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Butterscotch Pumpkin FudgeEach one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. —Kathleen Henne, Camp Hill, Pennsylvania
Pumpkin Crunch ParfaitsHere's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving.—Lorraine J. Darocha, Berkshire, Massachusetts
Easy Peanut Butter Balls"These simple saucepan cookies are a snap to make," assures Marg Mitro of Grafton, Ontario. "In fact, I can whip them up in 10 minutes for school lunches. The little treats are a big hit with any crowd—young or old," she adds.
Cranberry Butter Crunch BarkOne Christmas I dreamed this recipe up when making butter crunch toffee. It is an addictive treat that disappears fast.—Heather Ferris, Vanderhoof, British Columbia
Possum PieWe found this Possum Pie recipe in a recipe box from the previous cafe owner. It's been on our menu ever since. —David Heilemann, Eureka Springs, Arkansas
Pumpkin Pecan Frozen YogurtI always keep fat-free frozen yogurt on hand. By combining it with just four other ingredients, I can quickly whip up this great-tasting treat.—Anne Smithson, Cary, North Carolina
Apple Butterscotch CrispI give this classic dessert a rich twist with butterscotch pudding. The warm apple filling bubbles to perfection in a mini slow cooker. —Jolanthe Erb, Harrisonburg, Virginia
No-Bake Peanut BrowniesYou can enlist the kids to help make these chocolaty peanut butter brownies. I like the fact that I can enjoy them but keep my kitchen cool, especially in summer. —Connie Ward, Mount Pleasant, IA
Pumpkin CharlotteMy mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit.
—Lorelle Edgcomb, Granville, Illinois
Chocolate ScotcheroosThis chocolate scotcheroos recipe was given to me by one of my students at school. It has become one of my family's favorites and is so easy to make.—Lois Mays, Covington, Pennsylvania
Apple Yogurt ParfaitsGet the morning started right with this super simple four-ingredient parfait. Try chunky or flavored applesauce for an easy variation. —Rebekah Radewahn, Wauwatosa, Wisconsin
Apple-Nut Bread PuddingTraditional bread pudding gives way to autumn's influences in this comforting dessert. I add apples and pecans to this slow-cooked version, then top warm servings with ice cream. —Lori Fox, Menomonee Falls, Wisconsin
Cinnamon-Cranberry Oat BarsI'm a swim coach for kids, and I started making these bars for them as a snack. I wanted something that was easy to eat but would also give them energy. The kids loved them from the very first time I brought them. Now I bring them to every team event. —Sarah Riviere, Prescott, Arizona
Pumpkin Ice CreamThis recipe really captures the flavor of fall. It's good with or without the gingersnaps.
Butterscotch Pumpkin MousseGuests savor every creamy, spoonful of this
spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. —Patricia Sidloskas, Anniston, Alabama
Pumpkin Cranberry Bread PuddingSavor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
Pumpkin WhipEven though this dessert is quick to fix, it has a creamy pumpkin taste and golden harvest look...just like traditional pumpkin pie. It's a great dessert for both everyday dinners and special-occasion suppers.—Linda Clapp, Stow, Ohio
Creamy Butterscotch Pudding for 2One day when I had a craving for something homemade, I tried from-scratch pudding. It’s much better than the store-bought kind! —EMR, tasteofhome.com
Pistachio Cranberry BarkI picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. —Susan Wacek, Pleasanton, California
Apple ComfortYears ago, we were without electricity for nine days during an ice storm, but I was able run the slow cooker from our generator. The situation called for a treat, and this has been a favorite ever since.
Pumpkin Seed ToffeeMy kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes, including this one. —Suzanne Earl, Spring, Texas
