Mini No Bake Pumpkin Cheesecakes Recipe

Introduction

Mini No Bake Pumpkin Cheesecakes are the perfect fall dessert—creamy, spiced, and delightfully easy to make. Featuring a crunchy granola bar crust and a luscious pumpkin filling, these little treats are sure to impress without heating up your kitchen.

Ingredients

• 6 Nature Valley Oats & Honey Granola Bars
• 2 tablespoons melted butter
• 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• ½ cup sugar
• ½ teaspoon pumpkin pie spice
• 8 oz whipped topping (Cool Whip)

Instructions

1. Step 1: Crush the granola bars until fine crumbs form using a plastic bag and mallet, blender, or food processor.
2. Step 2: Mix the melted butter with the granola crumbs in a medium bowl until combined.
3. Step 3: Line 12 muffin cups with paper liners and press about a tablespoon of the crumb mixture into the bottom of each cup to form the crust.
4. Step 4: In a large bowl, beat the cream cheese, pumpkin puree, sugar, and pumpkin pie spice with an electric mixer on medium speed until smooth and well blended.
5. Step 5: Gently fold in the whipped topping until fully incorporated.
6. Step 6: Spoon the filling evenly over the crusts in the muffin cups.
7. Step 7: Refrigerate the mini cheesecakes for at least 2 to 3 hours to chill and set.
8. Step 8: Before serving, garnish each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon if desired.

Tips & Variations

• Use full-fat cream cheese for the best texture and to ensure the cheesecake sets properly.
• If you can’t find Cool Whip, substitute with stabilized whipped cream for better hold in the filling.
• Try alternative crusts like graham cracker crumbs, almond flour, or crushed cookies for different flavors and textures.
• Soften cream cheese quickly by cutting into small pieces and letting it sit at room temperature for 15–20 minutes or microwaving briefly in short bursts.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for 3 to 5 days. For longer storage, freeze them tightly wrapped or in an airtight container for up to 3 months. Thaw in the refrigerator for a few hours before serving. Enjoy within a few days for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long are no bake cheesecakes good for?

You can keep these cheesecakes refrigerated for up to 3 to 5 days. It’s best to enjoy them sooner for optimal texture and flavor.

Can I freeze Mini No Bake Pumpkin Cheesecakes?

Yes, you can freeze them wrapped tightly or stored in an airtight container for up to 3 months. Thaw in the fridge for a few hours before serving.

Mini No Bake Pumpkin Cheesecakes Recipe

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★★★★★

4.7 from 90 reviews

• Author: Lily
• Total Time: 4 hours 15 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

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Description

Mini No Bake Pumpkin Cheesecakes are a delightful fall dessert featuring a crunchy granola bar crust and a creamy pumpkin-flavored filling made with just 5 simple ingredients. These individual cheesecakes are easy to prepare, require no baking, and are perfect for autumn gatherings or quick sweet treats.

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Ingredients

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Crust

• 6 Nature Valley Oats & Honey Granola Bars
• 2 tablespoons melted butter

Filling

• 8 ounces cream cheese, softened
• 1 cup canned pumpkin puree
• ½ cup sugar
• ½ teaspoon pumpkin pie spice
• 8 ounces whipped topping (Cool Whip)

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Instructions

1. Make the crust: Crush the granola bars into fine crumbs using a plastic bag and a meat mallet or a blender or food processor. Combine the crumbs with melted butter in a medium bowl and mix well until combined.
2. Prepare the muffin cups: Line 12 regular-sized muffin cups with paper baking cups. Place about a tablespoon of the crumb mixture into the bottom of each cup and press down firmly to form the crust layer.
3. Make the filling: In a large bowl, beat the softened cream cheese, canned pumpkin puree, sugar, and pumpkin pie spice with an electric mixer on medium speed until smooth and well blended.
4. Incorporate whipped topping: Gently fold the whipped topping into the cream cheese mixture until fully combined, taking care to keep the mixture light and fluffy.
5. Assemble the cheesecakes: Spoon the pumpkin filling evenly into each muffin cup over the crust.
6. Chill: Refrigerate the mini cheesecakes for at least 2-3 hours, preferably 4 hours or overnight, to allow them to set and the flavors to meld.
7. Serve: Before serving, garnish each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon for extra flavor and presentation.

Notes

• Store leftover mini cheesecakes refrigerated for 3-5 days; they are best enjoyed sooner for ideal texture and flavor.
• You can freeze these cheesecakes in an airtight container for up to 3 months; thaw in the refrigerator before serving.
• Full-fat cream cheese is crucial for proper setting and texture of the cheesecakes.
• The granola crust can be substituted with graham cracker crust, almond flour crust, or crushed cookies like Oreos for different flavors and textures.
• To soften cream cheese quickly, cut into small pieces and let sit at room temperature for 15-20 minutes or microwave for short intervals of 5-15 seconds.
• If Cool Whip is unavailable or undesired, stabilized whipped cream can be used as a substitute for better texture.
• Chilling for at least 4 hours, preferably overnight, enhances the firmness and flavor development of the no-bake cheesecakes.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: mini pumpkin cheesecakes, no bake dessert, pumpkin cheesecake cups, fall dessert, granola crust, easy pumpkin dessert