Mini Pumpkin Pie Cheesecakes (No‑Bake!)

Mini Pumpkin Pie Cheesecakes are a delightful, no‑bake treat that capture all the cozy flavors of autumn in a fun, bite‑sized form. These mini shooter-style cheesecakes are perfect for fall gatherings, holiday parties, or anytime you want a festive dessert without turning on the oven. With a gingersnap—or optional graham cracker—crust, creamy pumpkin cheesecake filling, and fluffy whipped cream topping, they’re rich, creamy, and perfectly portioned. In this post, you’ll get step‑by‑step instructions, helpful tips, variations, storage ideas, and answers to common questions so your mini pumpkin cheesecakes turn out beautifully every time.

Why You’ll Love This Recipe

You’ll love Mini Pumpkin Pie Cheesecakes because they’re:

• No‑bake and hassle‑free, so you don’t need to heat the oven or fuss with a water bath.

• Portable and portioned, making them ideal for parties, potlucks, or dessert tables.

• Perfectly balanced—the spiced pumpkin cheesecake layer, sweet whipped cream, and crunchy crust play beautifully together.

• Customizable, so you can swap crusts, adjust spices, and decorate however you like.

• Make‑ahead friendly—they chill well, giving you flexibility in your dessert prep.

Ingredients

Equipment you’ll need

• 30 disposable 2‑oz shot glasses (for serving; you can use alternative small cups if preferred)

• Mixing bowls

• Electric mixer or stand mixer

• Piping bag or large zip‑top bag (optional, for whipped cream topping)

Crust

• 15 gingersnap cookies

• 2 tablespoons butter, melted (salted or unsalted)

Whipped Cream

• 3 cups (709 ml) heavy whipping cream

• 1 cup (125 g) powdered sugar

• 2 teaspoons vanilla extract

Pumpkin Pie Cheesecake Layer

• 16 oz (two 8‑oz packages) cream cheese, softened

• 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

Step‑by‑Step: How to Make Mini Pumpkin Pie Cheesecakes

1. Make the Crust

• Place the gingersnap cookies in a food processor and pulse until mostly crumbled.

• Add the melted butter and pulse again until you have fine, evenly moistened crumbs.

• Using a small spoon, gently pack about 1½ teaspoons of the crumb mixture into the bottom of each 2‑oz shot glass (30 total). If you have extra crumbs, reserve them for sprinkling on top.

2. Whip the Cream

• In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.

• Use an electric mixer to beat until stiff peaks form—thick, billowy, and holding shape.

• Split the whipped cream roughly in half (it doesn’t need to be exact). One half will be used in the cheesecake filling, and the other half will go on top as a decorative layer. Set both halves aside.

3. Prepare the Pumpkin Cheesecake Filling

• In a clean bowl or your mixer bowl, beat together the softened cream cheese, pumpkin puree, and light brown sugar until smooth and creamy.

• Slowly incorporate the powdered sugar, blending until the mixture is smooth and fully combined.

• Stir in the pumpkin pie spice and vanilla extract until fully incorporated.

• Gently fold one half of your whipped cream into the pumpkin‑cream cheese mixture until smooth. (You can use low speed on a mixer or fold by hand.)

4. Assemble the Mini Cheesecakes

• Pipe or spoon the pumpkin cheesecake filling into each prepared shot glass, filling nearly to the rim.

• Using your remaining whipped cream, pipe or dollop it evenly over the top of each dessert shooter.

• If you saved extra cookie crumbs, sprinkle them lightly over the whipped cream for garnish.

5. Chill Before Serving

• While these cheesecakes can be served immediately, the filling will be quite soft. For best results, cover and refrigerate for at least 4 hours (or overnight) to let them firm up.

Helpful Tips

• Chill your mixing bowl and beaters for the whipped cream—cold equipment helps the cream whip more easily.

• When folding whipped cream into the cheesecake batter, fold gently to preserve the light, airy texture.

• If you overbeat the whipped cream (it begins to grain or separate), you can rescue it with a splash of cold heavy cream and gently whip to smoothness.

• Use a piping bag or a ziplock bag with a corner cut to control how neat the layers look.

• Label the bottom of each shot glass (e.g. with masking tape) if transporting, so no mix-up of flavors or toppings.

• For a firmer crust, you might press it down with the bottom of a small glass before filling.

Substitutions And Variations

• Crust alternatives: Swap the gingersnap crust for graham cracker crumbs (¾ cup / 85 g) + 3 Tbsp melted butter.

• Whipped topping substitute: Use 24 oz thawed whipped topping (such as Cool Whip). Omit your own whipped cream ingredients—use half in the filling and half on top.

• Spice tweaks: Adjust the pumpkin pie spice (add more cinnamon, nutmeg, or cloves) to your taste.

• Flavor twists: Add a touch of maple syrup or salted caramel swirl in the pumpkin layer.

• Chocolate version: Mix a teaspoon of unsweetened cocoa powder into the crust or layer a few mini chocolate chips in the bottom.

• Mini tart shells: Use small pre‑made tartlet shells instead of shot glasses to get more of a “mini pumpkin cheesecake tart” feel.

Storage Instructions

• Keep the mini cheesecakes in a sealed container in the fridge for up to five days.

• You can also freeze them for longer storage (several months). Thaw in the fridge before serving.

• If freezing, you may want to omit the whipped cream topping until just before serving, so it stays fresh and stable.

Nutritional Information

Per mini shooter (approximate):

• Calories: 136 kcal

• Carbohydrates: 17 g

• Protein: 2 g

• Fat: 7 g

• Saturated Fat: 4 g

• Cholesterol: 22 mg

• Sodium: 87 mg

• Potassium: 70 mg

• Fiber: 1 g

• Sugar: 12 g

• Vitamin A: 1531 IU

• Vitamin C: 1 mg

• Calcium: 41 mg

• Iron: 1 mg

Note: Nutritional values are estimates and may vary based on brands, exact measurements, and portion sizes.

Serving Suggestions

• Serve these cold straight from the fridge—they’re even better when chilled.

• Garnish with a sprinkle of ground cinnamon, a dusting of pumpkin pie spice, or a drizzle of caramel sauce.

• Add a tiny mint leaf or chocolate shard for visual appeal.

• Serve them alongside coffee, spiced tea, or warm apple cider to complement the fall flavors.

• Arrange them on a tiered dessert stand or on a platter for an elegant presentation at parties.

Frequently Asked Questions About Mini Pumpkin Pie Cheesecakes

Q: Can I make these ahead of time?
Yes! They’re excellent make‑ahead desserts. You can assemble them a day or two in advance, refrigerate (covered) for up to 5 days, and just garnish just before serving. If freezing, omit the whipped cream topper until serving.

Q: My filling was too soft — what went wrong?
It likely needs more chilling time or firmer folding. Make sure the filling is well mixed and that the whipped cream was folded in gently without deflating it. Ensure your cream cheese was fully softened and the whipped cream was beaten to stiff peaks. Refrigeration for several hours helps it set properly.

Q: Can I scale this recipe up or down?
Absolutely. The ratios are adjustable. Just scale all ingredients proportionally. The recipe as written makes 30 mini cheesecakes; you could cut it in half or double it, depending on how many you need.

Q: What if I don’t have shot glasses?
No problem—use small cups, ramekins, or mini dessert jars. The presentation will differ slightly, but the flavors are just as delicious.

Q: Can I omit the whipped cream topping?
Yes, though the whipped cream topping adds lightness and contrast to the dense cheesecake layer. If omitted, you might add a dusting of cinnamon or a thin glaze to finish instead.

Conclusion

Thank you so much for trying the Mini Pumpkin Pie Cheesecakes (No‑Bake!) recipe. I adore how they bring all the cozy, spiced flavors of pumpkin pie into a fun, bite‑sized form without needing any baking. They’re so easy to whip up, gorgeous for entertaining, and endlessly customizable. I hope your kitchen smells of pumpkin and spices and that every single one vanishes from your dessert table. Enjoy making (and eating) these with joy, and happy fall baking!