These Mini Pumpkin Pie Cheesecakes are the perfect bite-sized indulgence, blending creamy cheesecake with warm pumpkin spice flavors. With no baking required, they come together in just 25 minutes, making them an effortless yet impressive treat. The velvety filling sits atop a buttery graham cracker crust, creating a delightful contrast of textures. Each bite is rich, smooth, and packed with the cozy essence of fall, making them ideal for gatherings or a sweet solo moment.
After a quick chill in the fridge for 4 hours, these mini desserts transform into a cool, decadent delight. Light yet satisfying, they’re portioned perfectly for guilt-free enjoyment. The balance of sweet pumpkin and tangy cream cheese is irresistible, while a hint of cinnamon adds a comforting finish. Whether you’re hosting a party or simply treating yourself, these cheesecakes are sure to become a seasonal favorite.
Ingredients for Mini Pumpkin Pie Cheesecakes (No Bake)
- For the Crust:
- 15 Gingersnap cookies
- 2 Tablespoons butter, melted (salted or unsalted is fine)
- For the Whipped Cream:
- 3 cups (709 ml) heavy whipping cream
- 1 cup (125 g) powdered sugar
- 2 teaspoons vanilla extract
- For the Pumpkin Pie Cheesecake Layer:
- 16 oz cream cheese, softened (2 8-oz packages)
- 1 cup (245 g) canned pumpkin puree
- 2 cups (250 g) powdered sugar
- 2 Tablespoons light brown sugar, firmly packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Equipment:
- 30 disposable 2 oz shot glasses
Step-by-Step Instructions
- Prepare the Crust:
- In a food processor, pulse the gingersnap cookies until mostly crumbled. Add the melted butter and pulse until completely blended into fine crumbs.
- Using a small spoon, gently pack about 1 ½ teaspoons of the crumbled cookie mixture into the bottom of each shot glass (30 shot glasses total). Reserve any extra crumbs to sprinkle on top later.
- Make the Whipped Cream:
- In a large bowl, combine the heavy cream, 1 cup powdered sugar, and 2 teaspoons vanilla extract. Use an electric mixer to beat until the mixture is thick, billowy, and stiff peaks have formed.
- Divide the whipped cream in half (approximate is fine). You will need half for the filling and half for the topping. Set both aside for now.
- Prepare the Pumpkin Pie Cheesecake Layer:
- Using an electric mixer or stand mixer, beat together the cream cheese, pumpkin puree, and brown sugar until the mixture is smooth and well-combined.
- Gradually stir in the powdered sugar until combined.
- Add the pumpkin pie spice and vanilla extract, and stir well.
- Take one half of your reserved whipped cream and carefully fold it into the pumpkin mixture until smooth. You can do this with an electric mixer on low speed or by hand.
- Assemble the Cheesecakes:
- Pipe the filling into the prepared shot glasses, filling nearly to the brim.
- Pipe or dollop the remaining half of whipped cream evenly over the top of the dessert shooters. If you reserved any cookie crumbs, sprinkle these over the whipped cream for decoration if desired.
- Chill and Serve:
- While these desserts may be served immediately, the filling will be quite soft. For best results, chill in the refrigerator in an airtight container for at least 4 hours before serving.
Perfect Pairings: Serving Suggestions
These Mini Pumpkin Pie Cheesecakes are a delightful treat on their own, but you can elevate them with a drizzle of caramel sauce or a sprinkle of chopped pecans for added texture. Serve them as part of a dessert platter alongside spiced cider or coffee for a cozy fall gathering. They’re also perfect for holiday parties or as a sweet ending to a Thanksgiving meal.
Make It Your Own: Recipe Variations
Feel free to get creative with this recipe! Swap gingersnap cookies for graham crackers or vanilla wafers in the crust for a different flavor profile. For a lighter version, use reduced-fat cream cheese and whipped topping. You can also add a hint of cinnamon or nutmeg to the whipped cream for extra warmth and spice.
Chill Out: Storage Tips
These cheesecakes are best stored in the refrigerator in an airtight container for up to 3 days. If you’d like to prepare them ahead of time, you can assemble the crust and filling separately, then combine and chill just before serving. Avoid freezing, as the texture of the whipped cream may change.
Time-Saving Hacks
To streamline the process, use pre-crushed gingersnap crumbs or store-bought whipped cream. If you’re short on time, you can skip the chilling step and serve immediately, though the filling will be softer. Pre-measure your ingredients and use a stand mixer to save on prep time.
Equipment Essentials
For this recipe, a food processor is key for creating the perfect crust crumbs. A piping bag or zip-top bag with the corner snipped off makes filling the shot glasses neat and easy. If you don’t have shot glasses, small dessert cups or ramekins work just as well.
Mini Pumpkin Pie Cheesecakes (No Bake)
Equipment
- 30 disposable 2 oz shot glasses
Ingredients
Crust
- 15 Gingersnap cookies
- 2 Tablespoons butter melted salted or unsalted is fine
Whipped Cream
- 3 cups heavy whipping cream 709 ml
- 1 cup powdered sugar 125 g
- 2 teaspoons vanilla extract
Pumpkin Pie Cheesecake
- 16 oz cream cheese softened, (2 8-oz packages)
- 1 cup canned pumpkin puree 245 g
- 2 cups powdered sugar 250 g
- 2 Tablespoons light brown sugar firmly packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Crust: In food processor, pulse cookies until mostly crumbled. Add butter and pulse until completely blended (fine crumbs).
- Using a small spoon, gently pack about 1 ½ teaspoons of the crumbled cookie mixture into the bottom of each shot glass (30 shot glasses total). Reserve any extra crumbs to sprinkle on top.
- Whipped Cream: Combine heavy cream, 1 cup powdered sugar, and 2 teaspoons vanilla extract in a large bowl. Use an electric mixer to beat until mixture is thick and billowy and stiff peaks have formed.
- Divide whipped cream in half (approximate is fine), you will need half for the filling and half for the topping. Set both aside for now.
- Pumpkin Pie Cheesecake Layer: Using an electric mixer or stand mixer, beat together cream cheese, pumpkin puree, and brown sugar until mixture is smooth and well-combined.
- Gradually stir in powdered sugar until combined.
- Add in pumpkin spice and vanilla extract and stir well.
- Take one half of your reserved whipped cream and carefully fold it into the pumpkin mixture until smooth. You could do this with an electric mixer on low speed but I usually do this part by hand.
- Pipe filling into prepared shot glasses, filling nearly to the brim. Pipe or dollop your remaining half of whipped cream evenly overtop the dessert shooters. If you reserved any cookie crumbs, sprinkle these over the whipped cream for decoration if desired.
- While these desserts may be served immediately, the filling will be quite soft and I recommend chilling in the refrigerator in an airtight container for at least 4 hours before serving.