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!
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.
Keywords: no-bake pumpkin cheesecake, mini pumpkin cheesecake, pumpkin pie cheesecake, gluten-free pumpkin cheesecake, pumpkin spice cheesecake