Description
These Mini Pumpkin Pie Cheesecakes are a delicious no-bake fall treat featuring creamy pumpkin pie-flavored cheesecake layered over a crisp gingersnap cookie crust. Perfect for Thanksgiving or any cozy gathering, these bite-sized desserts are easy to make, kid-friendly, and packed with warm autumn spices.
Ingredients
Scale
Crust
- 15 Gingersnap cookies
- 2 Tablespoons butter (melted, salted or unsalted)
Cheesecake Filling
- 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
Instructions
- Prepare the crust: Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. Mix the crumbs with the melted butter until evenly combined. Spoon the crumb mixture into 30 disposable 2 oz shot glasses, pressing lightly to form a firm crust layer at the bottom of each.
- Make the whipped cream: In a large mixing bowl, combine 3 cups heavy whipping cream with 1 cup powdered sugar and 1 teaspoon vanilla extract. Whip using a hand mixer or stand mixer on medium-high speed until stiff peaks form, being careful not to overwhip.
- Prepare the cheesecake filling: In another bowl, beat softened cream cheese until smooth and creamy. Add 1 cup powdered sugar, pumpkin puree, light brown sugar, pumpkin pie spice, and 1 teaspoon vanilla extract. Mix until fully combined and smooth.
- Combine filling and whipped cream: Gently fold the whipped cream into the pumpkin cream cheese mixture until fully incorporated and fluffy.
- Assemble the cheesecakes: Spoon or pipe the cheesecake filling over the prepared gingersnap crusts in the shot glasses, filling them nearly to the top. Smooth the surface with a spatula or the back of a spoon.
- Chill: Place the mini cheesecakes in the refrigerator and chill for at least 4 hours or preferably overnight to allow them to set properly.
- Serve: Once set, serve chilled directly in the shot glasses for a fun, bite-sized dessert experience. Optionally, garnish with a sprinkle of cinnamon or a dollop of whipped cream if desired.
Notes
- These cheesecakes are no-bake, making them easy to prepare ahead of time.
- Use disposable 2 oz shot glasses for convenient serving and portion control.
- The gingersnap crust adds a spicy, crunchy contrast to the creamy cheesecake.
- Perfect for holiday gatherings like Thanksgiving and suitable for kids.
- For best results, chill overnight to ensure firm texture.
- Can be garnished with whipped cream, cinnamon, or chopped nuts if preferred.
Nutrition
- Serving Size: 1 shooter (approx. 2 oz)
- Calories: 136 kcal
- Sugar: 12 g
- Sodium: 87 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg
