Name: Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe
Prep time: 25 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: 15 Gingersnap cookies; 2 Tablespoons butter, melted (salted or unsalted); 3 cups heavy whipping cream; 1 cup powdered sugar; 2 teaspoons vanilla extract; 16 oz cream cheese, softened (2 8-oz packages); 1 cup canned pumpkin puree; 2 cups powdered sugar; 2 Tablespoons light brown sugar, firmly packed; 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract

If you’re looking for a fun, festive, and utterly delicious little treat this fall, you’re going to adore this Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe. I absolutely love how these bite-sized cheesecakes come together with no oven required and just the right balance of creamy pumpkin filling on a spicy gingersnap crust. Whether you’re serving these at Thanksgiving, a potluck, or just indulging at home, they’re guaranteed to impress your friends and family.

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Why You’ll Love This Recipe

No-Bake Convenience: You don’t need to turn on your oven—perfect for warmer kitchens or quick prep.
Perfect Portion Size: Mini shot glasses keep these cheesecakes neat, making them great for parties or kid-friendly snacks.
Rich & Creamy with Pumpkin Spice: The smooth pumpkin cheesecake filling paired with warm spices is pure fall comfort.
Versatile for Any Occasion: Whether it’s Thanksgiving, Halloween, or just a cozy night in, these small desserts always deliver.

The image shows three clear cups filled with a creamy beige drink topped with a thick layer of white whipped cream, sprinkled with brown crumbs. One cup has a small round cookie partially dipped into the whipped cream on the side. To the top left, there is a small bright orange pumpkin adding a pop of color. The cups are placed on a dark wooden surface with a woven mat and a white plate with blue decorations partially visible in the background. One spoon holds a beige creamy substance with whipped cream on top on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together simply but beautifully to create that classic pumpkin pie flavor transformed into a creamy no-bake cheesecake. Keep an eye out for good-quality canned pumpkin puree—it makes all the difference in flavor and texture!

Gingersnap cookies: These are the star of the crust; their spicy, crunchy flavor pairs perfectly with pumpkin.
Butter (melted): Helps bind the gingersnap crumbs and adds a rich undertone to the crust.
Heavy whipping cream: Whipped into fluffy peaks to lighten the cheesecake filling.
Powdered sugar: Provides a smooth sweetness without the graininess of granulated sugar.
Vanilla extract: Boosts overall flavor and brightness in both crust and filling.
Cream cheese (softened): The base of the cheesecake filling; make sure it’s softened for a smooth, lump-free texture.
Canned pumpkin puree: The pumpkin flavor superstar—you want pure pumpkin, not pie filling, for the best taste.
Light brown sugar (firmly packed): Adds a deep caramel sweetness that complements the spices.
Pumpkin pie spice: The secret blend of cinnamon, nutmeg, and cloves that brings warm cozy vibes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on who I’m serving or what I’m craving. Don’t be shy about tweaking this Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe to make it your own—you’ll discover some fun new favorites.

Spiced Up: Once, I added a pinch of cayenne to the filling for a sneaky kick of heat—my guests were surprised but loved it!
Alternative Crust: Swap gingersnaps for graham crackers if you want a milder, buttery crust that still holds firm.
Dairy-Free Option: Try using coconut cream and vegan cream cheese; I experimented with this, and it’s a great option for friends with dietary needs.
Chocolate Twist: Drizzle melted dark chocolate on top or add cocoa powder to the crust for a decadent touch.

How to Make Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe

Step 1: Crush the Gingersnaps and Prep Your Crust Base

I like to throw the gingersnap cookies in a zipper bag and crush them with a rolling pin until you get fine crumbs with some little chunks for texture. Then, stir in the melted butter until the crumbs are evenly coated. Press about a teaspoon of this mixture firmly into the bottom of each disposable 2 oz shot glass. Getting the crust nice and compact helps it hold together when you dig in later.

Step 2: Whip the Cream to Soft Peaks

In a chilled mixing bowl, whip the heavy cream with a hand or stand mixer until soft peaks form. This means when you lift the whisk, the cream holds its shape but the tip softly folds over. This fluffy cream is what makes the filling so light and airy!

Step 3: Blend the Cream Cheese and Sugars

In another bowl, beat the softened cream cheese with powdered sugar, brown sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until silky smooth and creamy with no lumps. This step is crucial to get that perfect, rich pumpkin cheesecake flavor.

Step 4: Fold in the Whipped Cream

Gently fold the whipped cream into the pumpkin cream cheese mixture using a spatula. The key here is light, delicate movements to keep as much air in the filling as possible. This results in a dreamy texture that melts in your mouth.

Step 5: Assemble and Chill

Spoon or pipe the cheesecake filling evenly into each gingersnap crust-lined shot glass. Cover them with plastic wrap and refrigerate for at least 4 hours or overnight to set completely. I usually make these the day before serving, which saves me time on the big day!

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Pro Tips for Making Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe

Use Room Temperature Cream Cheese: This avoids lumps and helps your filling stay silky smooth.
Don’t Over-Whip Cream: Stop whipping as soon as soft peaks form to keep your filling light, not dense.
Press Crust Firmly: A tight crust base prevents crumbling when you scoop or bite.
Chill Fully: Patience is key—chilling overnight really helps the flavors meld and the texture set perfectly.

How to Serve Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe

A small clear cup holds a three-layer dessert with a bottom layer of crumbly brown crust, a middle layer of smooth light orange pumpkin mousse, and a top layer of white whipped cream with a sprinkle of light brown spice. The dessert cups are arranged on a white marbled surface, with an orange mini pumpkin slightly blurred in the back and a silver spoon to the right. More identical dessert cups can be seen in the background on a soft white marbled surface, creating a cozy fall atmosphere. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top each mini cheesecake with a tiny dollop of whipped cream and a light dusting of cinnamon or extra pumpkin pie spice. Sometimes I add a few crushed gingersnap crumbs on top for extra crunch. They just look so inviting that way!

Side Dishes

These little cheesecakes work wonderfully alongside a warm spiced apple cider or a hot cup of coffee. If you’re serving a full Thanksgiving spread, pair them with a light salad or roasted veggies to balance the richness.

Creative Ways to Present

For a festive party, I’ve arranged these mini Pumpkin Pie Cheesecakes on a rustic wooden board with fresh autumn leaves and small pumpkins scattered around. You could also add tiny decorative forks or label each shot glass with a fun fall-themed tag to elevate the presentation.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers covered tightly in the refrigerator. The shot glasses make for convenient storage, and because these cheesecakes are individual portions, grabbing one for later is easy and mess-free. They stay great for up to 4 days.

Freezing

Freezing these is possible but best if planned. I freeze the cheesecakes uncovered for about an hour to harden, then wrap each individually with plastic wrap before placing them in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge. The texture softens a little, but the flavor stays fantastic.

Reheating

Since these are no-bake cheesecakes, they’re best served chilled or at room temperature. If you prefer them a bit less cold, just let them sit out for 15 minutes before enjoying—no need to heat them up.

FAQs

Can I use homemade pumpkin puree for this recipe?

Absolutely! Homemade pumpkin puree works beautifully and gives you control over flavor and texture. Just be sure it’s well strained and smooth to keep the cheesecake filling creamy.
What if I don’t have gingersnap cookies?

No worries! You can swap with graham crackers, vanilla wafers, or even crushed speculoos cookies. Each will give a slightly different crust flavor, but all pair nicely with pumpkin.
Can these be made a day ahead?

Yes, in fact, I recommend making them the day before so the flavors meld and the cheesecake sets perfectly for clean serving.
How do I prevent the crust from becoming soggy?

Press the gingersnap crust firmly into the shot glass and don’t add the filling until the crust feels compact. Chilling them quickly helps the crust stay better defined too.
Are these suitable for kids?

Definitely! The sweet, mild pumpkin taste and no alcohol or intense spices make them very kid-friendly. Plus, the size is perfect for little hands.

Final Thoughts

When I first tried making these Mini Pumpkin Pie Cheesecakes (No-Bake!) Recipe, I was amazed at how easy and rewarding they were. They’re such a crowd-pleaser that I keep coming back to this recipe every fall. I hope you enjoy making and sharing them as much as I do—it’s a simple way to get that festive pumpkin pie flavor without heating up the kitchen or spending hours baking. Give them a try, and I bet they’ll become a new seasonal favorite in your home too!