Description
Creamy pumpkin mini cheesecakes offer a delightful autumn dessert without baking. Silky smooth filling nestled in graham cracker crusts brings sweet comfort for seasonal gatherings, letting you savor fall’s warmest flavors.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, room temperature
- ¾ cup (180 milliliters) pumpkin puree
- ½ cup (120 milliliters) heavy whipping cream, cold
Crust Ingredients:
- 1 cup (240 milliliters) graham cracker crumbs (7–8 whole crackers)
- 5 tablespoons (75 milliliters) unsalted butter, melted
- 2 tablespoons (30 milliliters) granulated sugar
Seasoning and Flavoring Ingredients:
- 2 ½ teaspoons pumpkin pie spice
- ½ cup (120 milliliters) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Craft a sturdy foundation for the mini cheesecakes by pulverizing graham crackers with sugar, cinnamon, and melted butter. Press the mixture firmly into the base of each baking cup using a shot glass to create a compact, uniform crust.
- Refrigerate the graham cracker bases while preparing the subsequent components to maintain their structural integrity.
- Whip cold heavy cream using an electric mixer until it develops robust, defined peaks that hold their shape effortlessly.
- In a separate mixing bowl, transform cream cheese and powdered sugar into a velvety smooth mixture, ensuring no lumps remain.
- Incorporate pumpkin puree, vanilla extract, and pumpkin pie spice into the cream cheese mixture, blending until the ingredients harmonize completely.
- Delicately fold the whipped cream into the pumpkin cheesecake mixture, using gentle sweeping motions to maintain the airy texture and eliminate any visible streaks.
- Distribute the creamy pumpkin filling evenly across the prepared graham cracker crusts, smoothing the surface with a spatula for a polished appearance.
- Chill the assembled mini cheesecakes in the refrigerator for a minimum of 3-4 hours, allowing them to set and develop a rich, decadent consistency.
- Before serving, embellish with optional garnishes such as additional whipped cream, drizzled salted caramel sauce, sprinkled graham cracker crumbs, or chopped pecans to enhance visual appeal and flavor complexity.
Notes
- Prep Ahead Magic: Refrigerate these mini cheesecakes overnight for the most incredible, firm texture that melts in your mouth.
- Spice Blend Secret: Pumpkin pie spice is the flavor hero, transforming ordinary cheesecake into a cozy autumn dessert with warm, rich undertones.
- Texture Trick: Using a shot glass ensures a perfectly compact graham cracker crust that won’t crumble when serving.
- Whipping Wisdom: Always start with cold heavy cream and beat until stiff peaks form for the most stable, fluffy whipped cream base.
- Make-Ahead Marvel: These mini desserts can be prepared up to 3 days in advance, making them perfect for stress-free entertaining.
- Garnish Game: Top with salted caramel sauce or chopped pecans for an extra layer of decadent flavor and impressive presentation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 226
- Sugar: 9 g
- Sodium: 128 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg