Name: Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe
Prep time: 25 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: 15 Gingersnap cookies; 2 Tablespoons butter (melted, salted or unsalted); 3 cups heavy whipping cream; 1 cup powdered sugar (divided: part for cream and part for filling); 2 teaspoons vanilla extract (divided); 16 oz cream cheese (softened, 2 8-oz packages); 1 cup canned pumpkin puree; 2 Tablespoons light brown sugar (firmly packed); 2 teaspoons pumpkin pie spice

If you’re anything like me, the moment pumpkin shows up on the shelves, I get all kinds of excited. I’m thrilled to share this **Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe** with you because it’s one of those fall treats that just nails cozy autumn flavors without heating up your kitchen. These mini desserts combine the silky richness of cheesecake with the warm spices of pumpkin pie, all nestled atop a crunchy gingersnap crust. Plus, they’re no-bake which means you can whip them up without any fuss, perfect for holiday get-togethers or an easy weeknight indulgence. Trust me, once you try this, they’ll become a regular in your rotation!

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Why You’ll Love This Recipe

No-Bake Ease: You don’t need an oven, so it’s perfect for any season or quick prep.
Perfect Portion Size: These mini cheesecakes come in shot glass servings, making them irresistible and mess-free.
Flavor Packed: The combination of pumpkin pie spice and creamy cheesecake hits all the cozy fall notes beautifully.
Kid-Friendly: Hands down, my family goes crazy for these little bites, and they’re great for picky eaters!

The image shows several clear glasses filled with a creamy light brown dessert topped with a thick white whipped cream layer sprinkled with brown crumbs. One glass has a small round cookie partially inside the whipped cream on top. A small cookie covered in whipped cream lies next to a white spoon in the lower right. A bright orange pumpkin with a green stem is placed near the top left on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays a key role in creating the perfect balance of flavors and textures for these mini pumpkin masterpieces. I recommend fresh pumpkin puree and softened cream cheese for the smoothest, creamiest filling.

Gingersnap cookies: These give that spicy, crunchy crust with a little snap of warmth—fresh ones work best.
Butter: Melted and mixed with the cookie crumbs to hold the crust together perfectly.
Heavy whipping cream: This whips up into fluffy peaks, making the cheesecake filling light and dreamy.
Powdered sugar: Used in both the whipped cream and filling for smooth sweetness without grittiness.
Vanilla extract: Adds depth and rounds out the pumpkin pie flavors beautifully.
Cream cheese: The base of the cheesecake—softened cream cheese ensures a silky texture.
Canned pumpkin puree: Be sure to get pure pumpkin, not pumpkin pie filling, for the best taste.
Light brown sugar: Adds a subtle caramel note that enhances the pumpkin’s natural sweetness.
Pumpkin pie spice: The magic mix of cinnamon, nutmeg, and cloves that makes the filling sing with fall vibes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe is how flexible it is—you can easily tailor it to your taste or dietary preferences without losing that signature fall flavor.

Dairy-Free Version: I swapped out cream cheese for a vegan alternative and used coconut cream to whip up the filling once, and it was a hit with my plant-based friends.
Spice It Up: Adding a pinch of ground ginger or allspice really amps up the warmth if you want a more complex pumpkin flavor.
Crust Variations: I’ve tried using crushed graham crackers or even pretzels for a salty-sweet twist—both work wonderfully.
Mini Pie Toppers: Try a dollop of caramel sauce or chopped toasted pecans on top for extra texture and flair.

How to Make Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe

Step 1: Prepare the Gingersnap Crust

First up, crush your gingersnap cookies into fine crumbs. I like to place them in a zip-top bag and bash with a rolling pin—quick and minimal cleanup. Then, stir in the melted butter until everything looks evenly coated. Press about a teaspoon of this mixture into the bottom of each disposable 2 oz shot glass to form your crust. A quick tip: use the back of a small spoon to really pack it down tightly so it holds together once chilled.

Step 2: Whip the Cream

In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until you get stiff peaks. This fluffy whipped cream is what keeps our cheesecake filling light and not too dense—plus it makes each bite melt in your mouth.

Step 3: Mix the Cream Cheese and Pumpkin

In another bowl, beat the softened cream cheese until smooth and creamy. Then add the pumpkin puree, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract. Mix until everything is fully combined and silky. I find using room temperature cream cheese really helps avoid lumps and speeds the process.

Step 4: Combine and Fill

Gently fold the whipped cream into the pumpkin-cheese mixture in batches, being careful not to deflate the air you whipped in. Once combined, spoon or pipe the filling evenly over each gingersnap crust in the shot glasses. Fill them almost to the top for the perfect little cheesecake portion.

Step 5: Chill and Serve

Pop the filled shot glasses in the fridge for at least 4 hours—or overnight if you can wait—to allow the cheesecake to firm up and flavors to meld. That waiting time is totally worth it because the texture turns silky and the crust softens just enough without losing its snap.

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Pro Tips for Making Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe

Softened Cream Cheese Is Key: Make sure your cream cheese is at room temperature to avoid lumps and get a smooth filling easily.
Gentle Folding: When combining the whipped cream with the pumpkin mixture, fold gently to keep it light and fluffy.
Use Disposable Shot Glasses: They save so much cleanup and make handing out these treats at parties a breeze.
Avoid Overpacking Crust: Press crust firmly but not too hard, or it can become overly dense and lose that delicate crumbly texture.

How to Serve Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe

The image shows several small clear cups filled with three visible layers of dessert. The bottom layer is a crumbly, brown crust. The middle layer is a smooth, creamy light orange pumpkin filling with tiny specks inside. On top, there is a thick swirl of white whipped cream with a light sprinkle of brown crumbles. The cups are placed on a white marbled surface, and a spoon is visible next to one cup. A small orange pumpkin is slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping mine with a dusting of cinnamon or a small dollop of whipped cream. Sometimes for a festive touch, I sprinkle chopped toasted pecans or drizzle a bit of caramel sauce. You can even add a tiny cinnamon stick or a few candied ginger pieces for that extra wow factor—makes for an adorable presentation if you’re serving guests!

Side Dishes

Though these are perfect little desserts all on their own, I like to serve them alongside warm spiced apple cider or a light coffee for an irresistible fall pairing. If it’s a Thanksgiving spread, these mini cheesecakes complement pumpkin bread and roasted vegetables beautifully.

Creative Ways to Present

For holiday parties, I’ve arranged these mini cheesecakes on a rustic wooden tray with autumn leaves and small pumpkins around them—super inviting and seasonal. Another fun way is to use clear shot glasses so the layers of crust and filling shine through, making them almost too pretty to eat (almost!). I’ve even placed toothpicks with festive flags for easy grab-and-go servings at potlucks.

Make Ahead and Storage

Storing Leftovers

I store any leftovers tightly covered in the fridge—they keep great for about 3 to 4 days. Because they’re already in individual shot glasses, reheating or serving is super easy with no mess.

Freezing

Freezing these mini cheesecakes works surprisingly well! I cover each shot glass with plastic wrap and then place them in an airtight container. When you’re ready to enjoy, thaw them overnight in the fridge. The texture stays creamy and delicious.

Reheating

Since these are no-bake and chilled desserts, reheating isn’t necessary. Just let them sit at room temperature for 10 to 15 minutes before serving to soften the texture a bit and bring out the flavors.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can! Just make sure to roast and puree your fresh pumpkin properly to get the same smooth consistency as canned pumpkin puree. Homemade pumpkin puree tends to be a bit more watery, so you might want to strain excess liquid to avoid thinning your cheesecake filling.
Do I have to use gingersnap cookies for the crust?

You don’t have to, but I highly recommend it! Gingersnaps add that wonderful spicy crunch that pairs perfectly with pumpkin pie spice. If you prefer a milder crust, graham crackers work well too.
How long do these mini cheesecakes last in the fridge?

Stored in an airtight container or covered tightly, they stay fresh and delicious for up to 4 days. Beyond that, the texture might start to change, so it’s best to enjoy them fresh.
Can I make this recipe gluten-free?

Absolutely! Just swap the gingersnap cookies for gluten-free ones or use gluten-free graham crackers for the crust. The filling is naturally gluten-free as long as your spices are labeled gluten-free.

Final Thoughts

This Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe has become my go-to for sharing seasonal joy with family and friends. The best part? It’s effortless but feels special—like you’ve really put love into dessert time without sweating in the kitchen. Whether you’re making these for a holiday party, casual get-together, or just a cozy night in, they’ll bring smiles and maybe a few “wow, you made these?” moments. Give it a try and watch them disappear fast—promise, you’ll be getting requests to make them all fall long!