If you’re looking for a dessert that captures the essence of fall with none of the fuss, these MINI NO BAKE PUMPKIN CHEESECAKES are an absolute game changer. Creamy, subtly spiced pumpkin filling meets a lightly sweet granola crust in a delightfully bite-sized treat, perfect for sharing or keeping all to yourself. What makes them truly special is how effortlessly they come together without heating up your kitchen, making them ideal for any time you want something festive, cool, and irresistibly comforting.

MINI NO BAKE PUMPKIN CHEESECAKES Recipe - Recipe Image

Ingredients You’ll Need

This recipe leans on simple, pantry-friendly ingredients that each play an important role in delivering perfect taste, texture, and that signature pumpkin cheesecakey charm. From the granola crust that offers a satisfying crunch to the fluffy, spiced filling that melts in your mouth, every component is essential.

Nature Valley Oats & Honey Granola Bars: Using six bars crushed finely creates the ideal crumbly base, bringing a hint of natural sweetness and hearty oats for texture.

Melted Butter (2 TBSP): Keeps the crust together and adds richness that balances the pumpkin’s earthiness.
Cream Cheese (8 oz, softened): The star of the filling with its smooth creaminess and slight tang that elevates the pumpkin flavor beautifully.

Canned Puree Pumpkin (1 cup): The autumn icon providing moisture, flavor, and that gorgeous orange hue.
Sugar (½ cup): Sweetens the filling just right, enhancing the spices and pumpkin without overpowering.

Pumpkin Pie Spice (½ tsp): A warm blend of cinnamon, nutmeg, and cloves that brings cozy fall vibes to every bite.
Whipped Topping (8 oz, like Cool Whip): Folded in at the end to give the cheesecakes a light, airy finish that’s just irresistible.

How to Make MINI NO BAKE PUMPKIN CHEESECAKES

Step 1: Create the Crust

Start by turning those Nature Valley granola bars into fine crumbs—grab a plastic bag and a meat mallet or use a food processor if you have one. Mix the crumbs with melted butter until everything looks moistened and combined. Press about a tablespoon of this mixture into the bottom of each lined muffin cup, packing it down to form a sturdy base that will hold your filling perfectly.

Step 2: Whip Up the Filling

In a large bowl, beat the softened cream cheese, pumpkin puree, sugar, and pumpkin pie spice on medium speed until smooth and well blended. This part is where the flavors really start to come together, giving you that classic pumpkin cheesecake taste without any baking involved.

Step 3: Fold in the Whipped Topping

Gently fold the whipped topping into the pumpkin mixture, being careful not to overmix. This keeps the filling light and fluffy, making each bite feel like a cloud of autumn sweetness.

Step 4: Assemble and Chill

Divide the creamy filling evenly over each crust-lined muffin cup. Pop the tray into the fridge for at least 2 to 3 hours to let the cheesecakes set and the flavors meld. Patience here pays off with the perfect texture!

How to Serve MINI NO BAKE PUMPKIN CHEESECAKES

Garnishes

A simple dollop of whipped cream sprinkled with a touch of ground cinnamon on top of each cheesecake is all you need to make these look as good as they taste. You can also add chopped toasted pecans for a bit of crunch and extra nutty flavor that pairs beautifully with the pumpkin.

Side Dishes

These mini treats shine as a dessert on their own, but if you want to turn your serving into a festive autumn spread, pair them with a mug of hot apple cider or a smooth vanilla latte. Fresh fruit slices, like crisp apples or juicy pears, also complement the rich pumpkin flavor wonderfully.

Creative Ways to Present

For a party, serve these MINI NO BAKE PUMPKIN CHEESECAKES in a pretty tray lined with autumn leaves or festive napkins. You could also top each one with a tiny ginger snap cookie or a drizzle of caramel sauce for an extra touch of indulgence. The mini size makes them perfect for bite-sized enjoyment that guests will rave about.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator where they will stay fresh for 3 to 5 days. The texture and flavors hold up well, but they truly taste best when enjoyed within the first couple of days.

Freezing

You can freeze these mini cheesecakes if you want to make a batch ahead of time. Just wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to one month. Thaw in the refrigerator overnight before serving for the best texture.

Reheating

Since these are no bake, reheating is not really necessary. If you prefer them slightly less chilled, simply leave them out at room temperature for 15 to 20 minutes before enjoying. This lets the flavors mellow and the texture soften slightly, making each bite even more delightful.

FAQs

Can I use a different type of crust for MINI NO BAKE PUMPKIN CHEESECAKES?

Absolutely! While the granola crust adds a nice texture and flavor, crushed graham crackers or gingersnap cookies also work beautifully and bring their own unique twist.

Is it possible to make these vegan or dairy-free?

Yes, by swapping out the cream cheese for a dairy-free alternative and using a plant-based whipped topping, you can create a tasty vegan version that still captures all the pumpkin goodness.

How long do these mini cheesecakes need to chill?

Chilling them for at least 2 to 3 hours is essential so they firm up right and the flavors blend together nicely. Longer chilling won’t hurt and can actually enhance the texture.

Can I double the recipe for a larger crowd?

Definitely! This recipe scales up easily. Just make sure you have enough muffin cups or mini dessert dishes and increase chilling time if needed for thicker layers.

What can I use if I don’t have canned pumpkin?

Puree fresh cooked pumpkin at home as a substitute. Just ensure it’s smooth and drained of excess liquid to maintain the right consistency in the filling.

Final Thoughts

There’s something truly special about MINI NO BAKE PUMPKIN CHEESECAKES — they bring together the rich flavors of fall in a fun, fuss-free way that anyone can master. Whether it’s for a cozy night in, a holiday gathering, or just a sweet pick-me-up, these little delights never fail to impress. So, grab your ingredients and treat yourself and your loved ones to this wonderful, no-oven-needed seasonal indulgence!

MINI NO BAKE PUMPKIN CHEESECAKES Recipe

★★★★★

4.7 from 12 reviews

Author: Lila

Total Time: 3 hours 15 minutes
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

Print Recipe

Description

These Mini No Bake Pumpkin Cheesecakes are a delightful seasonal treat combining the warm flavors of pumpkin and pumpkin pie spice with a crunchy granola crust. Easy to prepare without an oven, these creamy cheesecakes are perfect for fall gatherings or a quick festive dessert.

Ingredients

Scale

Crust

6 Nature Valley Oats & Honey Granola Bars
2 tablespoons melted butter

Filling

8 ounces cream cheese, softened
1 cup canned pumpkin puree
½ cup sugar

½ teaspoon pumpkin pie spice
8 ounces whipped topping (Cool Whip)

Instructions

Make the crust: Crush the granola bars into fine crumbs using a plastic bag and a meat mallet, blender, or food processor. Combine the melted butter and granola crumbs in a medium bowl and mix well until fully combined.

Prepare muffin cups: Line 12 regular-sized muffin cups with paper baking cups. Place about a tablespoon of the crumb mixture into the bottom of each cup and press down firmly to form an even crust layer.
Make the filling: In a large bowl, beat the softened cream cheese, pumpkin puree, sugar, and pumpkin pie spice using an electric mixer on medium speed until smooth and well blended.
Fold in whipped topping: Gently fold the whipped topping into the pumpkin and cream cheese mixture until everything is thoroughly combined and smooth.

Assemble cheesecakes: Spoon the filling evenly into each prepared muffin cup over the crust, filling each to the top and smoothing the surface.
Chill: Refrigerate the mini cheesecakes for at least 2 to 3 hours or until set and firm.
Serve and garnish: Before serving, garnish each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon for an extra festive touch. Enjoy immediately!

Notes

Store leftover mini cheesecakes in an airtight container in the refrigerator; they will last for 3 to 5 days.
For best texture and flavor, enjoy these cheesecakes within the first few days after making.
You can use your favorite granola bars if you prefer a different crunch or flavor.

Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.

Prep Time: 15 minutes
Cook Time: 0 minutes

Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 180
Sugar: 15g

Sodium: 101mg
Fat: 12g
Saturated Fat: 7g

Unsaturated Fat: 2.4g
Trans Fat: 0.1g
Carbohydrates: 18g

Fiber: 1g
Protein: 2g
Cholesterol: 24mg

Keywords: mini pumpkin cheesecake, no bake cheesecake, fall dessert, pumpkin pie cheesecake, easy pumpkin dessert, granola crust cheesecake, seasonal dessert