Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 8 ounces whipped topping
Instructions
- Step 1: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of 12 muffin liners in a muffin tin.
- Step 2: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined.
- Step 3: Gently fold in the whipped topping until just combined. Be careful not to overmix.
- Step 4: Spoon the pumpkin cheesecake filling evenly into the muffin liners, on top of the graham cracker crust.
- Step 5: Cover the muffin tin and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to set.
Notes
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days to maintain their texture.
- Since these are no-bake, there's no need to reheat; enjoy them straight from the fridge for the best cool and creamy bite.
- Garnish with a sprinkle of extra pumpkin pie spice or a dollop of whipped cream for a festive presentation.
- For an extra smooth filling, make sure your cream cheese is fully softened before beating, avoiding any lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American