MINI NO BAKE PUMPKIN CHEESECAKES

Mini No Bake Pumpkin Cheesecakes are the perfect fall dessert! Made with a simple granola bar crust and a delicious pumpkin filling made with only 5 ingredients.

These yummy individually portioned cheesecakes are always a great treat to serve at parties. With individual no bake pumpkin cheesecakes available, there’s no slicing required, and everything is portable and easy to grab and go as they enjoy the festivities.

Mini No Bake Pumpkin Cheesecakes

These miniature pumpkin cheesecakes are made with a crushed granola bar crust and a simple pumpkin filling. The filling is made with cream cheese, sugar, canned pumpkin, pumpkin pie spice and whipped topping (Cool Whip). No need to bake, but the cheesecakes need to chill for a couple of hours before they are ready to eat. That’s it!

Nature Valley Granola Bar Crust

I recently came across a cheesecake recipe that used Nature Valley Granola Bars for the crust. I was excited to try making this crust with my favorite no-bake Pumpkin Cheesecake recipe.  The results were fabulous…I think I may use granola bars instead of graham cracker crusts for all my cheesecake recipes from now on.

Why You’ll Love This Recipe

1. Perfect for any occasion! Serve up this no bake mini pumpkin cheesecake recipe for your next Autumn party, Halloween party, or Thanksgiving dinner, or enjoy a batch of cheesecakes made at home with the family. You’ll find plenty of opportunities to show off this no bake dessert.
2. Minimal prep is needed. With just a few ingredients and steps, you can have a wonderful dessert ready to share in no time. The hardest part of this recipe is waiting to dig in. That said, waiting for the cheesecake to be set can be optional if you really don’t want to wait!
3. It’s delicious! Move over graham cracker crusts and make way for the best new idea – granola bar crusts. The pumpkin filling is absolutely amazing as well and the combination of the two is perfect.

Mini Pumpkin Cheesecake Ingredients

For the crust, you will need:

Granola bars- You will need 6 Nature Valley Oats & Honey Granola Bars to be crushed and mixed into the crust.

Butter– Add in 2 tablespoons of melted butter to moisten and combine the crushed granola for the crust.

For the filling, you will need:

Cream cheese– You will need 8 ounces of softened cream cheese. This is one brick. Any variety of cream cheese will work (regular, low-fat or non-fat).

Pumpkin– Use 1 cup of canned pumpkin puree for the filling. This is NOT the same as canned pumpkin pie filling. Homemade pumpkin puree can be used instead.

Sugar-You will need 1/2 cup of granulated sugar to make the pie a little sweeter.

Pumpkin pie spice- Using 1/2 teaspoon of pumpkin pie spice will give us some nice warmth of spices as well as added pumpkin pie flavors.

Whipped topping- To help make the cheesecake nice and fluffy, you will need one 8-ounce tub of thawed whipped topping.

How to Make Mini No Bake Pumpkin Cheesecakes

Make the crust

Crush the granola bars into a fine crumb. I used a plastic bag, and a meat mallet, but a blender or food processor would work as well.

Add the melted butter to the granola crumbs and mix well until combined.

Line 12 regular-sized muffin cups with some paper baking cups.

Place about a tablespoon of the crumb mixture into the bottom of each cup and press down to form a crust.

Make filling

Beat together the cream cheese, pumpkin, sugar, and pumpkin pie spice in a large mixing bowl with an electric mixer on medium speed until well blended.

Gently fold in the whipped topping.

Spoon the mixture into each of the muffin cups, dividing it evenly between them all.

Chill

Place into the fridge and chill for at least 2-3 hours before serving.

Right before serving, I like to sprinkle a little ground cinnamon over the top of the cheesecake and garnish with whipped topping.

How long are no bake cheesecakes good for?

You can keep these cheesecakes in the fridge for up to 3-5 days. I recommend enjoying them sooner rather than later because that’s when the textures and flavors are perfect.

Can I freeze Mini No Bake Pumpkin Cheesecakes?

Yes, you can wrap your cheesecakes and/or freeze them in an airtight container for up to 3 months. Allow them to thaw in the fridge for a few hours before eating.

HOW TO SOFTEN CREAM CHEESE

Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.

-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.

-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!

CAN YOU REPLACE THE COOL WHIP IN NO BAKE CHEESECAKE?

If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the cheesecake filling. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!

HOW DO YOU MAKE STABILIZED WHIPPED CREAM?

To make stabilized whipped cream, you will need the following ingredients:

• 4 ounces of cream cheese (softened to room temperature)
• 1/3 cup powdered sugar
• 1 tsp vanilla
• 1 cup heavy whipping cream.

1. Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
2. In a separate bowl, beat the whipping cream just until soft peaks form.
3. Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

MORE DELICIOUS NO BAKE CHEESECAKE RECIPES:

• EASY NO BAKE CHEESECAKE
• MINI NO BAKE CHEESECAKES
• CARAMEL NO-BAKE CHEESECAKE
• NO BAKE MINI OREO CHEESECAKES
• NO BAKE LEMON CHEESECAKE
• NO BAKE MINI LEMON CHEESECAKES
• NO BAKE CRANBERRY CHEESECAKE
• NO BAKE STRAWBERRY CHEESECAKE
• NO BAKE BLACKBERRY CHEESECAKE

Mini No Bake Pumpkin Cheesecakes are the perfect fall dessert! Made with a simple granola bar crust and a delicious pumpkin filling made with only 5 ingredients.