Mini No Bake Pumpkin Cheesecakes Recipe
These Mini No Bake Pumpkin Cheesecakes are the perfect autumn dessert, combining the rich flavors of pumpkin and cream cheese with a crunchy granola crust. Easy to prepare without any baking, these individual cheesecakes are creamy, flavorful, and ideal for gatherings or a festive treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 6 Nature Valley Oats & Honey Granola Bars
- 2 TBSP melted butter
Filling
- 8 oz cream cheese, softened
- 1 cup canned puree pumpkin
- ½ cup sugar
- ½ tsp pumpkin pie spice
- 8 oz whipped topping (Cool Whip)
Garnish
- Whipped cream (optional, for garnish)
- Ground cinnamon (optional, for garnish)
Instructions
- Make the crust: Crush the granola bars into fine crumbs using a plastic bag and meat mallet, or alternatively a blender or food processor. Combine the crumbs with melted butter in a medium bowl and mix well.
- Form crusts: 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 an even crust layer.
- Prepare filling: In a large bowl, beat the softened cream cheese, canned pumpkin puree, sugar, and pumpkin pie spice together on medium speed using an electric mixer until thoroughly blended and smooth.
- Fold in whipped topping: Gently fold in the whipped topping (Cool Whip) into the pumpkin mixture, stirring until well combined without deflating the whipped topping.
- Fill cups: Spoon the pumpkin cream cheese filling evenly into each prepared muffin cup over the crust layer.
- Chill: Refrigerate the filled mini cheesecakes for at least 2 to 3 hours to set and develop flavors.
- Garnish and serve: Before serving, optionally top each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon. Serve chilled and enjoy your festive mini pumpkin cheesecakes!
Notes
- Ensure the cream cheese is softened at room temperature for easier mixing and a smooth filling.
- Pressing the crust firmly helps it hold shape when served.
- You can substitute the whipped topping with freshly whipped cream if preferred.
- These cheesecakes keep well in the refrigerator for up to 3 days.
- For a gluten-free version, choose gluten-free granola bars.
Keywords: mini no bake pumpkin cheesecakes, pumpkin dessert, no bake cheesecake, fall dessert, granola crust, easy pumpkin recipe
