No Thanksgiving table is complete without mini pumpkin cheesecake! This perfect NO BAKE recipe is creamy, delicious and so good! The perfect dessert for your Thanksgiving dinner party!
Mini Pumpkin Cheesecakes are cutest little individual desserts and they are great for fall entertaining. This dessert has all the best flavors of fall and it is so creamy, light and fluffy!

How to Make Mini Pumpkin Cheesecake?
Line a muffin pan with 12 muffin liners
Combine graham cracker crumbs, sugar and cinnamon, then add the melted butter, mix together until combined
Place about 1 tablespoon of the crust in the bottom of each liner and use the bottom of a measuring cup to pack the crust down
Place in the freezer while you make the filling
To make cheesecake filling:
In medium bowl, mix cream cheese and powdered sugar until smooth
In separate bowl, mix heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
Divide mixture into 2 equal portions in separate bowls
To the first half of the mixture add pumpkin puree, pumpkin pie spice and mix on low speed to combine
Spread evenly over the graham cracker layer with a spoon
Second half of the mixture carefully spoon over of the top of the pumpkin layer
Set in the fridge to firm
Top with chocolate topping and sprinkle with mini chocolate chips

What crust is best for Pumpkin Cheesecake?
I am using a traditional graham cracker crust for this recipe but you can also use other crumbs like Oreo cookie or even gingersnap cookies.
What is in Pumpkin Pie Spice?
These spices are full of flavor with and amazing scent. The list of ingredients is very simple and easy. The list of ingredients is as follows:
• Cinnamon
• Nutmeg
• Ginger
• Cloves

How to store Mini Pumpkin Cheesecake?
Keep cheesecake in a tightly sealed container in the refrigerator for up to one week.
What can I say? I love easy, no bake dessert. They save so much time and are always a hit. Looks delicious and it taste delicious! Enjoy!

Mini Pumpkin Cheesecake

Recipe by lidiacookbookCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Total time

4

hours 

20

minutes

Mini Pumpkin Cheesecakes are cutest little individual desserts and they are great for fall entertaining. This dessert has all the best flavors of fall and it is so creamy, light and fluffy!

Ingredients

• For crust:

• 1 ½ cups graham cracker crumbs

• 2 teaspoons sugar

• 1/3 cup unsalted melted butter

• ½ teaspoon cinnamon

• For the cheesecake:

• 16 ounce cream cheese, room temperature

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree

• ½ teaspoon pumpkin pie spice

• 1 cup heavy whipping cream

• For the chocolate topping:

• 1 cup semi-sweet chocolate chopped

• ½ cup heavy cream

• For garnish:

• Mini chocolate chips, optional

Directions

• Line a muffin pan with 12 muffin liners, set aside
• To make crust:
• Combine graham cracker crumbs, sugar and cinnamon, then add the melted butter, mix together until combined
• Place about 1 tablespoon of the crust in the bottom of each liner and use the bottom of a measuring cup to pack the crust down
• Place in the freezer while you make the filling
• To make cheesecake filling:
• In medium bowl, mix cream cheese and powdered sugar until smooth
• In separate bowl, mix heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
• Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
• Divide mixture into 2 equal portions in separate bowls
• To the first half of the mixture add pumpkin puree, pumpkin pie spice and mix on low speed to combine
• Spread evenly over the graham cracker layer with a spoon
• Second half of the mixture carefully spoon over of the top of the pumpkin layer
• Set in the fridge to firm at least 3-4 hours or overnight
• To make chocolate topping:
• In a medium saucepan stir together cream and chocolate on low heat until the chocolate is completely melted and mixture is smooth
• When the mini cheesecake is completely set pour chocolate topping over the mini cheesecake with a spoon and sprinkle with mini chocolate chips
• Serve