Mini Pumpkin Cheesecakes
Whip these no-bake Mini Pumpkin Cheesecakes up in minutes!
Oh how we love these Mini Pumpkin Cheesecakes! Why, because they’re super easy to make, delicious, and no baking required. The kids can actually make these on their own, including the whipped cream. I did coach them along the first time, and measure the ingredients for them. They had a blast (and a mess) making these, but that’s part of the fun. Now they can whip these up without my help.
We experimented with regular cream cheese, and whipped cream cheese for this recipe. Surprisingly, the whipped creamed cheese tasted better, and had a little more fluff to them. They were also easier to make, since using the whipped cream cheese cut down on the mixing time. Only 6 simple ingredients go into the pie filling.
Pie Filling Ingredients:
- whipped cream cheese
- pumpkin puree
- pumpkin pie spice
- crushed chocolate cookies
Even if I try to keep it healthy, including the desserts, my kids want to add chocolate. I don’t blame them, Yum! I gave in, and let them get creative with the chocolate cookies. These are actually chocolate graham cracker cookies, and are so adorable. I loved the elephant, so we showcased this little cutie.
Click images below to view larger.
Delicious Mini Pumpkin Cheesecakes!
Adding the cookies to this recipe added a whole new level of deliciousness. If you make an eat them right away, they cookies are still bit crunchy. Otherwise the cookies will soften.
Also, we experimented with a few different ingredients for sweetness including white morsels, but the agave was by far the best tasting. I was happy to use the agave, and will avoid white sugar whenever possible.
Mini Pumpkin Cheesecakes are great for the holiday. Check out some of our other sweet treat recipes.
Let us know if you make these by leaving us a comment below.
We used 3 1/2 inch pie tins, filled them high, and yielded 6 mini pies. If you use less filling, then this recipe will yield a few more.
- 1 cup chocolate animal graham cookies (crumbs)
- 1/4 cup melted butter (unsalted)
- 8 ounce whipped cream cheese
- 1/2 cup pumpkin puree
- 3 tablespoons agave
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 1/2 cup chocolate animal graham cookies (in small pieces)
- whipped cream (ready made, or fresh)
- chocolate animal graham cookies (whole cookie)
Add the chocolate animal graham cookies to a blender, and and blend on medium high until it becomes fine crumbs.
Melt butter on stovetop, or microwave safe until all butter pieces are dissolved.
In a medium size bowl using a fork, combine and stir the crumbs with the butter until well mixed.
Place the pie tins on a flat plate, add 2 1/2 tablespoons to each pie tin. Using your fingers, press the mixture around the pie tin, pinching around the top. It should be molded to the tin, and not crumbly. Place in the refrigerator to chill, and it become firm.
In a mixer add whipped cream cheese, pumpkin puree, agave, pumpkin pie spice, and vanilla. mix on medium speed for about 5 minutes, until the filling is well mixed and is fluffy.
Add the cookie pieces to the filling, and with a spatula fold the cookies into filling until mixed throughout.
Remove pie crust from refrigerator, and spoon into pie tins. Either make them flat like a pumpkin pie, or add until you have a peak.
Chill for 2-4 hours. Top with whipped cream, and a cute chocolate animal graham cookie.