Description
These Mini Pumpkin Pie Cheesecakes are a delightful no-bake fall treat featuring a creamy pumpkin pie-flavored cheesecake layered on a crunchy gingersnap cookie crust. Perfect for Thanksgiving or any autumn gathering, these bite-sized cheesecakes are easy to make, kid-friendly, and serve in convenient shot glasses for a fun presentation.
Ingredients
Scale
Crust
- 15 Gingersnap cookies
- 2 Tablespoons butter, melted (salted or unsalted)
Cheesecake Filling
- 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
Instructions
- Prepare the crust: Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with melted butter until fully incorporated. Press a small spoonful of this mixture into the bottom of each disposable 2 oz shot glass to form the crust layer. Set aside.
- Make the whipped cream: In a large mixing bowl, whip 3 cups of heavy cream with 1 cup powdered sugar and 2 teaspoons vanilla extract until stiff peaks form. This will be folded into the cheesecake mixture later.
- Prepare the cheesecake filling: In a separate large bowl, beat the softened cream cheese until smooth and creamy. Add the canned pumpkin puree, 2 cups powdered sugar, light brown sugar, pumpkin pie spice, and 1 teaspoon vanilla extract. Mix until thoroughly combined and smooth.
- Combine and fold: Gently fold the whipped cream into the pumpkin cream cheese mixture in batches, taking care not to deflate the whipped cream. This will keep the filling light and airy.
- Assemble the mini cheesecakes: Spoon or pipe the cheesecake filling over the crust in each shot glass, filling nearly to the top. Smooth the surface with a small spatula or back of a spoon.
- Chill: Refrigerate the assembled mini cheesecakes for at least 4 hours, or preferably overnight, to allow them to set and the flavors to meld.
- Serve: Once set, serve the mini pumpkin pie cheesecakes chilled directly in the shot glasses. Optionally, garnish with a sprinkle of additional pumpkin pie spice or a dollop of whipped cream for presentation.
Notes
- These mini pumpkin pie cheesecakes are a no-bake dessert, making them easy and quick to prepare without heating your oven.
- The gingersnap crust adds a wonderful spicy crunch that complements the creamy pumpkin filling.
- Use disposable 2 oz shot glasses for fun, easy serving and portion control.
- For best flavor and texture, chill the cheesecakes overnight.
- Check out the accompanying how-to video for step-by-step visual guidance.
Nutrition
- Serving Size: 1 shooter (2 oz)
- Calories: 136 kcal
- Sugar: 12 g
- Sodium: 87 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: estimated 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg
