Mini No-Bake Pumpkin Spice Cheesecakes (with gluten-free option)

These mini, no-bake pumpkin cheesecakes are the perfect fall dessert in bite-size form. They're quick and easy to make, with a crunchy ginger cookie crust (that can be made gluten-free) and creamy, mousse-like filling. The cozy flavors of pumpkin spice and molasses will have you craving these all through autumn and into the holidays!

Allow me to introduce you to the ultimate fall dessert - simple, cozy, and perfect for any occasion. It's three layers of sugar and (pumpkin) spice perfection: a rich molasses-laced cookie crust, an airy pumpkin cheesecake filling, and fluffy whipped cream on top.

Jump to:

• Why you'll love these no-bake cheesecakes
• Ingredients needed
• Step-by-step instructions
• Variations on this recipe
• Recipe tips and FAQ:
• More must-make fall recipes
• Have you made this recipe?
• Recipe Card
• 💬 Comments and Reviews

Why you'll love these no-bake cheesecakes

If the idea of a from-scratch, homemade cheesecake sounds daunting, the simplicity of this recipe will blow your mind.

• These are easy to make, with about 30 minutes of prep time.
• There's no oven or water bath required - no-bake cheesecake for the win!
• They're a make-ahead dessert, which means no last-minute scrambling when you're serving a crowd. They'd be particularly perfect for Thanksgiving!
• If you have leftovers, they're also freezer-friendly.
• You won't need any special pans, springform or otherwise. These are made in a basic muffin pan, but you could even use small jars!
• They're pre-portioned into individual cupcake-sized servings, perfect for entertaining.
• They're easily made gluten-free.
• And of course, they're essentially two desserts in one - pumpkin pie and cheesecake!

Ingredients needed

If you're here for the recipes that only require a single grocery store trip, this one's for you. All the ingredients you'll need for these mini pumpkin cheesecakes are available at Sprouts!

For the cookie crust:

• Cookie crumbs: You can make this crust with graham cracker crumbs, gingersnap cookie crumbs, or even vanilla wafer crumbs. The cookies you use should be on the dry, crisp side. Just crush them into fine crumbs and you're good to go.
• Opt for a gluten-free cookie to make these pumpkin cheesecakes gluten-free. I used Nairn's Gluten-Free Stem Ginger Oat Grahams; you can find them at Sprouts!
• Butter: Use salted butter, or add 3/16 teaspoon of salt to the crust if using unsalted butter.
• Brown sugar: Any variety will work, although light or golden brown sugar will be better for the cheesecake filling!
• Molasses: I'd recommend light or dark molasses, not blackstrap.

For the no-bake filling:

• Heavy whipping cream: Don't substitute this, since you'll need the full fat content for a nice whip that holds its shape and helps set the filling.
• Cream cheese: Use a full-fat, block-style cream cheese. It should be completely softened to room-temperature for this recipe.
• Canned pumpkin purée: Don't use pumpkin pie filling; it's not the same thing! I also don't recommend homemade purée. It tends to have a heavier water content, which could lead to a soupy cheesecake.
• Brown sugar: As mentioned above, light or golden brown sugar will work best here. Dark brown sugar might overwhelm the other flavors, and you'll want that blend of sweet cream cheese and pumpkin spice to shine through!
• Powdered/confectioner's sugar: I don't suggest substituting this, since the fine texture of powdered sugar will help ensure the pumpkin cheesecake filling turns out silky-smooth.
• Extras - vanilla extract, salt, and spices: I used a blend of ground cinnamon, ginger, nutmeg, and cloves, but you could also swap these for a total of 2 ½ teaspoons pumpkin pie spice.

Toppings and Garnish:

• Whipped Cream: Always best if made from scratch, but store-bought whipped cream or whipped topping will work fine in a pinch!
• Sprouts Pumpkin Spice Coconut Rolls: These gluten-free cookies are delish on their own, but they also make the cutest garnish for mini cheesecakes! The pumpkin spice flavor is available for a limited time during the fall, and (obviously) pairs perfectly here.
• Cinnamon or pumpkin pie spice: Dust a little bit over the tops of your cheesecakes for an extra flourish.

Step-by-step instructions

For the crust:

We'll start with the base, an easy, 4-ingredient cookie crust with warm notes of gingersnap and molasses, because this is a fall dessert after all.

Step one - Make the crust: Whisk together the cookie crumbs and brown sugar in a small mixing bowl. Stir the molasses into the melted butter, and then add that to the cookie crumbs. Mix everything together until the mixture is damp and crumbly, like wet sand.

Step two - Transfer to muffin liners: Line a standard 12-cup muffin tin with paper liners. Scoop about 4 ½ - 5 (loosely-packed) teaspoons of the crust mixture into each liner, pressing it down into a flat, compact layer. I've found that a cocktail muddler works particularly well for this! Move the pan to your refrigerator so the crust can chill while prepping the filling.

For the filling:

This eggless, no-bake pumpkin cheesecake filling could not be easier to make! It's also incredibly luxurious - creamy, airy, and mousse-like, with a subtle cheesecake tang and cozy pumpkin spice flavor.

Step one - Whip the cream: Using a bowl and handheld electric mixer, or a stand mixer, beat the (cold) heavy cream on medium-high speed, until stiff enough to hold its shape. Chill in the refrigerator while you proceed with the next step.

Step two - Beat together the remaining filling ingredients: Using a clean bowl/mixer, beat the softened cream cheese until smooth and creamy. Add the pumpkin purée, brown sugar, powdered sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Beat them together on medium speed until the mixture is smooth.

Step three - Fold in the cream: Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture, continuing just until the two are evenly incorporated, with no streaks remaining.

Step four - Layer into muffin liners. Pipe or spoon the filling over the crust in each muffin liner, making sure it fills the liner completely with no gaps. Use a small offset spatula to smooth out the top surface of each cupcake. Transfer them to the refrigerator to set for at least three hours before garnishing and serving.

To serve and garnish:

Carefully remove the cheesecake cups from the muffin pan (an offset spatula can help you pry them out if needed!) and peel off the paper liners before serving.

Top each one with a dollop of whipped cream, a coconut roll garnish, and a dusting of cinnamon/pumpkin pie spice if you're feelin' fancy. OR, you could really kick things up a notch and add a caramel sauce drizzle!

Variations on this recipe

There's a few ways you might want to add your own little twist to this no-bake pumpkin cheesecake recipe. Let's talk about 'em:

• Make it gluten-free: Just use gluten-free cookies for your cookie crumbs!
• Make them extra mini: For truly "bite-sized" mini cheesecakes, try making these in a mini muffin pan! This would be the perfect finger food dessert to serve at a holiday party.
• Switch up the flavors: A graham cracker or gingersnap crust is an obvious flavor pairing for the pumpkin spice flavors in this cheesecake, but you could get creative with chocolate cookies (like I did with these no-bake shooters), or even speculoos cookies! Or, try adding a little something to your whipped cream garnish, like cinnamon or maple syrup.
• Skip the muffin cups: Don't feel like dealing with muffin liners? Try making these as "deconstructed" pumpkin cheesecakes in mini glasses or jars, like I did with these no-bake cheesecake-inspired parfaits!

Recipe tips and FAQ:

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Use up your leftover pumpkin purée with one of these favorites!

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