Mini Pumpkin Pie Cheesecakes (No-Bake!)
User Reviews
5.0
69 reviews
Excellent
Mini Pumpkin Pie Cheesecakes (No-Bake!)
Report
These mini pumpkin pie cheesecakes consist of creamy pumpkin pie flavored cheesecake on a gingersnap-crumb crust. These are an easy, no-bake fall-time treat that would be perfect to serve as a Thanksgiving dessert (and it's great for kids!)! Be sure to check out the how-to video!
Share:
Ingredients
- You will need 30 disposable 2 oz shot glasses click the link in the "equipment" section below to buy the ones I use
Crust¹
- 15 15 gingersnap cookies
- 2 2 Tablespoons butter melted (salted or unsalted is fine)
Whipped Cream²
- 3 3 cups heavy whipping cream
- 1 1 cup powdered sugar
- 2 2 teaspoons vanilla extract
Pumpkin Pie Cheesecake
- 16 16 oz cream cheese softened, (2 8-oz packages)
- 1 1 cup canned pumpkin puree
- 2 2 cups powdered sugar
- 2 2 Tablespoons light brown sugar firmly packed
- 2 2 teaspoons pumpkin pie spice
- 1 1 teaspoon vanilla extract
Add to Shopping List
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 cookiemixture 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 (I demonstrate this in my video above).
- 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.
- Pipe³ 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.
Equipments used:
Notes
- You may substitute a graham cracker crust instead. Stir together ¾ cup (85g) graham cracker crumbs and 3 Tablespoons butter, and use that instead.
- To substitute storebought whipped topping (often Cool Whip) you will need 24 oz (680g) thawed whipped topping. Half will go into the pumpkin mixture and half will be piped on top. Omit all of the "Whipped Cream" ingredients/steps for in the recipe.
- I like to use a large piping bag with a large open tip, but a large ziploc bag with a corner snipped off will work just as well. To pipe the whipped cream on top I like to use a Wilton 2D tip but you could just dollop the whipped cream on top with a spoon instead!
- Store in an airtight container in the refrigerator for up to 5 days or you may freeze for several months.
Nutrition Information
Show Details
Serving
1shooter
Calories
136kcal
(7%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
22mg
(7%)
Sodium
87mg
(4%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
1531IU
(31%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30mini desserts
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1shooter | |
| Calories | 136kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 87mg | 4% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1531IU | 31% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
Other Recipes
You'll Also Love
