MINI PUMPKIN CHEESECAKES
Oh how we love these Mini Pumpkin Cheesecakes! Why? Because they’re super easy to for the kids to make, delicious, and no baking required. They’re made with only six simple ingredients, whipped cream cheese, pumpkin puree, agave, vanilla, pumpkin pie spice, and chocolate graham cracker cookies. They’re the perfect fall, or holiday dessert!
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The kids can actually make these on their own, including the whipped cream. I did coach them along the first time, and measured the ingredients for them. They had a blast, and made 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 it. This way was 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:
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- whipped cream cheese
- pumpkin puree
- agave
- vanilla
- pumpkin pie spice
- 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.
STEPS TO MAKE THE BEST MINI PUMPKIN CHEESECAKES
EASY NO-BAKE MINI PUMPKIN PIES
Adding the cookies to this recipe added a whole new level of deliciousness. If you make the cheesecakes and eat them right away, the cookies will still be 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.
We love all sorts of pumpkin treats and dishes, not to mention all of the health benefits we get from pumpkin.
HOW TO MAKE MINI PUMPKIN CHEESECAKES
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- First add the chocolate animal graham cookies to a blender, and blend on medium high until it becomes fine crumbs.
- Then in a medium sized bowl, add the cookie crumbs to it, and pour melted butter over the crumbs and mix well.
- Next, place the pie tins on a flat plate, add the cookie crumb mix 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, until firm.
- Also, with your hands break up the chocolate cookies into pieces , and set aside. This will go into the cheesecake filling.
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- 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 fluffy.
- Now 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.
TOPPING FOR THE MINI CHEESECAKES
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- Refrigerate them until chilled 2-4 hours, top with whipped cream, and a cute chocolate animal graham cracker.
HOW DO YOU STORE THE MINI PUMPKIN CHEESECAKES?
These can be stored in the refrigerator and freezer, covered in plastic wrap in an airtight container or freezer bag. They will be fresh for up to one week in the refrigerator, and 6 months in the freezer.
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Mini Pumpkin Cheesecakes
Ingredients
CHOCOLATE COOKIE CRUST
- 1 cup chocolate animal graham cookies (crumbs)
- 1/4 cup melted butter (unsalted)
PUMPKIN CHEESECAKE FILLING
- 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)
TOPPING
- whipped cream (ready made, or fresh)
- chocolate animal graham cookies (whole cookie)
Instructions
CHOCOLATE COOKIE CRUST
- 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.
PUMPKIN CHEESECAKE FILLING
- 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.
- With your hands break up animal cookies into small pieces. Add the cookie pieces to the filling. Using a spatula fold the cookies into the cheesecake 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.
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