Mini No-Bake Pumpkin Cheesecakes

Mini pumpkin cheesecake on stacked plates, with text overlay.
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4.4 from 5 reviews

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 and creamy, mousse-like filling. They can even be made gluten-free, so they're great for entertaining gluten-free guests during the holidays!

  • Author: alexandra
  • Prep Time: 35 minutes
  • Chill Time: 3 hours
  • Total Time: 3 hours 35 minutes
  • Yield: 12 1x
  • Category: cheesecake
  • Method: no-bake
  • Cuisine: American
  • Diet: Gluten Free



Cookie Crust:

  • 5 3/4 ounces (1 cup plus 7 tablespoons) graham cracker or gingersnap cookie crumbs (use gluten-free if desired)
  • 3 tablespoons, packed brown sugar
  • 2 3/4 ounces (5 1/2 tablespoons) salted butter, melted
  • 1 tablespoon molasses

No-Bake Pumpkin Spice Cheesecake

  • 4 1/4 ounces (1/2 cup + 1 teaspoon) heavy whipping cream
  • 10 ounces full-fat block-style cream cheese
  • 5 1/2 ounces (1/2 cup + 3 tablespoons) canned pumpkin purée 
  • 2 3/8 ounces (5 tablespoons, packed) brown sugar
  • 2 1/2 ounces (1/2 cup + 2 tablespoons) confectioner's sugar
  • 1 tablespoons + 3/4 teaspoon vanilla extract
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 3/8 teaspoon nutmeg
  • 3/8 teaspoon cloves
  • pinch of salt

Optional Garnishes

  • whipped cream
  • cinnamon or pumpkin spice
  • caramel sauce 
  • Pumpkin spice coconut rolls



  1. 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 the mixture to the cookie crumbs. Mix everything together until the mixture is damp and crumbly, like wet sand. 
  2. Transfer to muffin liners: Line a standard 12-cup muffin tin with paper liners. Scoop about 4 1/2 -5 (loosely-packed) teaspoons of the crust mixture into each liner, pressing it down into a flat, compact layer; a cocktail muddler works particularly well for this. Chill in the refrigerator while prepping the filling. 


  1. Whip the cream: Using a bowl and handheld electric mixer, or a stand mixer, beat the heavy cream on medium-high speed just until stiff. Chill in the refrigerator while you proceed with the next step.
  2. 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 and continue to beat on medium speed until smoothly and evenly combined. 
  3. 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. 
  4. 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 to the refrigerator to set for at least three hours before garnishing and serving. 

Serving and garnishing: 

  1. Remove muffin liners: 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.
  2. Garnish: Top each mini cheesecake with your garnish(es) of choice and serve!


Ingredient notes and substitutions:

  • Cookie crumbs: Any dry, crisp cookie crushed into fine crumbs will work; a food processor works best to crush them. I used Nairn's Gluten-Free Stem Ginger Oat Grahams.
  • Butter: Add 3/16 teaspoon of salt to the crust if using unsalted butter. 
  • Brown sugar: I recommend light or golden brown sugar.
  • Molasses: Use light or dark molasses, not blackstrap. 
  • Pumpkin purée: Use canned purée only, not homemade purée or pumpkin pie filling. 
  • Spices: You could also swap all of the spices for a total of 2 1/2 teaspoons pumpkin pie spice. 


Mini cheesecakes are best stored un-garnished in an airtight container in the refrigerator, and will keep well for 3-5 days. They can also be kept in the freezer for 1-2 months. Freeze on a baking tray until firm, and then transfer to a freezer-safe zip-top bag to store. Or, store directly in a freezer-safe container. 

Nutrition facts do not include any of the optional garnishes.