How to Make Mini Pumpkin Cheesecakes (No Bake) - A Step-by-Step Guide

With autumn in full swing, there's no better time to indulge in all things pumpkin. And what better way to do so than with a delicious, no-bake Mini Pumpkin Cheesecake? This recipe is perfect for those who want to enjoy the creamy, rich flavors of a traditional cheesecake without the hassle of baking. Plus, the individual-sized portions make for a perfect treat to share at a fall gathering or to enjoy as a special dessert at home.

The best part about this recipe is that it requires mi...

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Ingredients

  • 12 digestive biscuits (such as McVitie's®), crushed
  • 5 teaspoons unsalted butter, melted
  • 1 (8 ounce) container mascarpone cheese
  • ½ (15 ounce) can pumpkin puree, stirred smooth
  • ½ (14 ounce) can sweetened condensed milk
  • ⅓ cup white sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 24 whole pecans (Optional)

Information

  • Prep Time: 35 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 35 mins
  • Servings: 48
  • Yield: 48 individual cheesecakes

  • Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.
  • Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.
  • Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.
  • Chill cheesecakes in the refrigerator for 2 hours.
  • Nutrition

    66 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 8mg
    • Sodium: 39mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 0g
    • Total Sugars: 4g
    • Protein: 1g
    • Vitamin C: 0mg
    • Calcium: 21mg
    • Iron: 0mg
    • Potassium: 31mg