Mini No Bake Pumpkin Cheesecakes

Sometimes regular pumpkin cheesecake is toooooo much of a commitment.

You don’t need a time sucker recipe when you are planning for a party, so these mini no bake pumpkin cheesecakes are perfect. You can make them a day in advance( just pop the mason jar lids on and store in the fridge), I would just leave off the cool whip topping util you are ready to serve.

To be honest, we should probably be eating dessert this size anyway. I myself could eat 27 slices of pumpkin cheesecake, so it’s nice to grab one of these and not feel like a big fatty. Now I just have to resist the urge to eat 8 of these, which is totally doable.

Mini No Bake Pumpkin Cheesecakes
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Serves: 12
 
A fun mini no bake pumpkin cheesecake recipe.
Ingredients
Crumb Crust
  • 34 Gingersnap cookies (this will be 1 1/ 2 cups crushed)
  • 5 tablespoons butter, melted
Filling
  • 1- 8oz. package Cream Cheese
  • 2 tablespoons Instant Cheesecake Jell-O pudding mix(optional)
  • 1½ teaspoon Vanilla Extract
  • ½ teaspoon Pumpkin Pie Spice
  • 1 cup Pumpkin Puree
  • 12 oz. tub Cool Whip (divided)
Instructions
Crumb Crust
  1. Place cookies in a blender or food processor and pulse until you reach sand texture.
  2. In a medium bowl, add crumbled cookies and melted better, Mix until incorporated.
  3. Place 1 1/ 2 tablespoons cookie mixture into bottom of mason jar or container you are using. Pat down with fingers. Set aside. (reserve any extra crumb for garnish)
  4. With an electric mixer in a large bowl, mix cream cheese until smooth.
  5. Mix in pudding mix, vanilla extract, pumpkin pie spice and pumpkin puree, mix until incorporated.
  6. Fold in 1 1/ 2 cups Cool Whip.
  7. Scoop into a gallon storage bag. Snip about ½" off one bottom corner.
  8. Pipe the pumpkin filling over the top of the crumb filling prepared jar. Fill ¾ full.
  9. Top with remaining Cool Whip.
  10. Sprinkle some crumb mixture to top for garnish.
Notes
I used 12 4oz Mason jars for this recipe.