Mini Pumpkin Pie Cheesecakes (No-Bake!)
User Reviews
5
Mini Pumpkin Pie Cheesecakes (No-Bake!)
Description
The crust is made by pulsing gingersnap cookies with melted butter until fine crumbs form, which are spooned into shot glasses as a base. The whipped cream is prepared separately by beating heavy cream with powdered sugar and vanilla extract to stiff peaks, then divided between incorporation into the cheesecake filling and topping. The pumpkin cheesecake layer is a smooth blend of cream cheese, pumpkin puree, brown and powdered sugars, pumpkin pie spice, and vanilla, gently folded with half the whipped cream for lightness.
Each shot glass is assembled by layering the crust, pumpkin cheesecake mixture, and finishing with a swirl of whipped cream on top. The cheesecakes are then chilled until firm. The texture is creamy and fluffy rather than dense, with familiar pumpkin spice flavors complemented by the crunchy gingersnap base and sweet whipped cream topping.
This recipe yields 30 individual servings, ideal for gatherings or portion-controlled desserts. Using shot glasses offers an elegant presentation. Variations include substituting the crust with graham cracker crumbs and butter, or using store-bought whipped topping instead of homemade whipped cream. Stored chilled, these cheesecakes last several days and may be frozen for longer storage.
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 gingersnap cookies
- 2 Tablespoons butter melted (salted or unsalted is fine)
Whipped Cream²
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
Pumpkin Pie Cheesecake
- 16 oz cream cheese softened, (2 8-oz packages)
- 1 cup pumpkin puree canned
- 2 cups powdered sugar
- 2 Tablespoons light brown sugar firmly packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
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.
Notes
- Graham cracker crust can replace gingersnap crust by mixing ¾ cup graham cracker crumbs with 3 tablespoons melted butter.
- Store-bought whipped topping (e.g., Cool Whip) can be used in place of homemade whipped cream; use 24 oz thawed, dividing half into the pumpkin mixture and half for topping.
- Use a large piping bag with a wide tip or a zip-top bag with the corner cut off to pipe the whipped cream topping; dolloping with a spoon also works.
- Store assembled cheesecakes in airtight containers in the fridge for up to 5 days, or freeze them for several months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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