15 Minute Individual No-Bake Pumpkin Cheesecakes

Ahhh! I’m back at it with another no-bake dessert! These 15 minute individual no-bake pumpkin cheesecakes are so incredibly easy to make and taste just like a slice of pumpkin cheesecake! Plus you can make them ahead of time- which means they’re perfect for parties & holiday celebrations!

15 Minute Individual No-Bake Pumpkin Cheesecakes

You only need a few ingredients and either a hand mixer or a stand mixer to whip up these babies. Sounds pretty darn good, right?! For the “crust” I took a handful of Biscoff cookies (gingersnaps) and crushed them in a ziploc bag. No food processor needed. I tossed them in some melted butter and then pressed them into the bottom of 6 jars. You can use any kind of jar/glass/cup you want, I used a 7 oz. tulip Weck jar [found here].

15 Minute Individual No-Bake Pumpkin Cheesecakes

In the bowl of my stand mixer, I added the heavy cream and beat it until stiff peaks formed. I placed part of it in a ziploc bag (about a quarter of it for piping on the tops) and placed the remaining whipped cream in a bowl along with some vanilla and powdered sugar. You’ll want to put both in the refrigerator to chill while preparing the rest. Then in a separate mixing bowl, beat the cream cheese until fluffy (I used ⅓ the fat to make these a little lighter but feel free to use original). Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then the bowl of the whipped cream. <- Make sure you’re really gentle with the whipped cream, it’ll ensure that the cheesecakes remain nice and fluffy.

15 Minute Individual No-Bake Pumpkin Cheesecakes

Cut the corner off of the ziploc bag and pipe the whipped cream on the tops of the cheesecakes (I used a large star tip but you don’t have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel… or all of the above! Serve immediately or refrigerate for up to 24 hours. Make sure you keep them nice and cold!

15 Minute Individual No-Bake Pumpkin Cheesecakes

I hope you’ll enjoy these little cheesecakes as much as we did! They’re a cinch to make and taste just like the real deal. We can’t wait to make them again!

15 Minute Individual No-Bake Pumpkin Cheesecakes

15 Minute Individual No-Bake Pumpkin Cheesecakes Recipe

These 15 minute individual no-bake pumpkin cheesecakes are light, fluffy and surprisingly easy to make! They're perfect for parties or holidays!
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Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 15 mins
Total Time: 15 mins
Servings: 6 servings
Calories: 559kcal
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Ingredients

  • 18 gingersnaps - OR biscoff cookies, crushed*
  • 3 tbsp unsalted butter - melted
  • 1 1/2 cup heavy cream - divided
  • 2 tbsp powdered sugar
  • 2 tsp vanilla extract - divided
  • 8 oz cream cheese
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • pinch ground cloves
  • 1/4 tsp salt
  • 1 (14oz) can canned pumpkin puree - chilled

Instructions

  • In a small bowl combine cookie crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or glasses.
  • In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream with 1 teaspoon vanilla extract and the powdered sugar until stiff.
  • In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then ยพ of the whipped cream.
  • Scoop into a ziploc bag, cut the corner and pipe over the cookie base. Add the remaining whipped cream to a ziploc bag, cut the corner and pipe on top (I used a tip but you don't have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel.
  • Serve immediately or refrigerate for up to 24 hours

Notes

*You can easily make these gluten-free by using gluten-free gingersnaps (Trader Joe's sells them and most grocery stores carry the Mi-Del brand).

Nutrition

Serving: 6g | Calories: 559kcal | Carbohydrates: 41g | Protein: 5g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 138mg | Sodium: 352mg | Potassium: 194mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1586IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. I made these pumpkin cheesecakes and placed them into shot glasses (like pumpkin pie shooters!) for a party that I had today. I’m originally from the US but I live in Australia, and pumpkin pie is not a thing over here (Australia is so weird!!)! It was awesome to be able to bring a quick and easy taste of autumn to the party table for my Aussie friends to try. Of course, I had to roast and puree a pumpkin because Libby’s doesn’t exist over here, but all good – these were amazing and everyone loved them! Thanks so much for sharing! ๐Ÿ™‚

  2. These look delicious, and I am going to try them this weekend when we have visitors. Just a quick question…can they be made ahead and frozen? Or is it best to assemble the evening ahead and just chill? Thank you in advance. ๐Ÿ™‚

    1. Hi Isabel, I’ve never tried freezing them before! If you want them to be a little more stable (and last overnight), you can always add a bit of stabilizer. Just whisk together 3/4 teaspoon powdered gelatin + 1 tablespoon water in a microwave safe bowl. Microwave on high for about 10-15 seconds, then remove it and whisk it really well until it cools off a bit. Fold it into the mixture along with the pumpkin and the whipped cream. Hope that helps!

      1. Thanks so much for your reply, Natalie! I’ll make a couple extras to freeze for ourselves as a treat later, and see how they turn out. As for our guests, I’ll just stick to the recipe, as I am queen of cooking disasters…LOL.

  3. I had really high hopes for this dessert but sadly it wasn’t good at all. The cookie layer needed more butter, the pumpkin layer desperately needed more sugar to counter the sour flavor of the cream cheese, and as for the whipped cream…seriously no sugar or vanilla? Just plain? The raw spices were also unpleasant. And unless you move the speed of light, there’s no way for someone making this for the first time to complete it in 15 minutes.

    So disappointing.

  4. How much cream cheese does it take? I went over the recipe but didn’t catch it. Looks so good can’t wait to try it!

    1. Hi Donna, you’ll need 1 (8-ounce) block of cream cheese. You can use original or 1/3 fat. Hope you love them!

  5. These look lovely – your directions mention brown sugar (and I’m sure they must need sugar)… but brown sugar doesn’t appear in the ingredient list. About 1/2 cup?