Mini Pumpkin Pie Cheesecakes (No Bake)

These Mini Pumpkin Pie Cheesecake Desserts are such a charming and easy fall treat. Imagine how perfectly these tiny delights would shine on your Thanksgiving dessert table alongside the traditional pies! They’re the ideal single-serving treat that kids absolutely love. Plus, there’s a handy how-to video to guide you through!

This is my final pumpkin dessert for the season—perfectly timed for Thanksgiving!

If you’re anything like me, you might be breathing a little sigh of relief. My kitchen’s been swimming in pumpkin cheesecake, pies, cookies, and cupcakes lately. Zach has been thrilled, but you know me—I’m not the biggest pumpkin fan personally.

But for those of you who adore pumpkin, these mini pumpkin pie cheesecakes are exactly what you need. They’re the perfect blend of pumpkin flavor and creamy cheesecake, and guess what? You don’t have to bake a thing! (Because honestly, your oven has enough on its plate this week already.) The base starts with my fuss-free, no-bake cheesecake filling, enriched with pumpkin and cozy fall spices for that pumpkin pie and cheesecake combo you crave. Best part? They’re super easy to make (kids can totally join in!), and they taste incredible.

If you’re hunting for that perfect last pumpkin dessert to highlight your Thanksgiving line-up, these mini pumpkin pie cheesecakes are exactly what you want. They’re bite-sized, crowd-friendly, and—best of all—no baking needed. Think of them as a cozy mash-up of pumpkin pie and cheesecake, all bundled up into cute single-serving shot glasses: a crumbly gingersnap crust, a smooth pumpkin-spiced cheesecake layer, and a fluffy whipped cream swirl on top.

Putting them together is a breeze — just about 25 minutes of hands-on time. Then pop them in the fridge to chill for a few hours (I recommend at least 4) so they set nice and firm. This recipe yields 30 darling little desserts—perfect for parties or to share with the kids. In this post, I’ve got you covered with the ingredient list (including simple swaps like gingersnap or graham cracker crust, homemade or store-bought whipped cream), step-by-step photos, a helpful how-to video, insider tips for the ultimate texture, and advice on storing and freezing so you can prep ahead without stress.

Just scroll down for the full printable recipe and video, or keep reading for a quick peek at the ingredients and a simple photo walkthrough of each step.

Why You’ll Love These Treats

These mini pumpkin pie cheesecakes blend two of Fall’s favorite flavors — rich cheesecake and warmly spiced pumpkin pie — into a no-fuss, no-bake, single-serving dessert. They add a cute touch to your Thanksgiving dessert spread, are fun and easy for kids to help with, work well if you want to make them ahead, and are flexible enough to customize. You can use either a gingersnap or graham cracker crust, homemade whipped cream or Cool Whip. All you need is about 25 minutes to whip them up plus a little chill time, and you’re set with a crowd-pleaser that doesn’t heat up your kitchen.

Ingredient List and Substitutions

• 15 Gingersnap cookies
• 2 Tablespoons butter, melted (salted or unsalted is fine)
• 3 cups (709 ml) heavy whipping cream
• 1 cup (125 g) powdered sugar
• 2 teaspoons vanilla extract
• 16 oz cream cheese, softened, (2 8-oz packages)
• 1 cup (245 g) canned pumpkin puree
• 2 cups (250 g) powdered sugar
• 2 Tablespoons light brown sugar, firmly packed
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Make the Mini Cheesecakes

1. Pulse gingersnap cookies in a food processor until finely crumbed, add melted butter and pulse until crumbs look like coarse sand.
2. Firmly pack about 1½ teaspoons of the cookie crumb mixture into the bottoms of each of 30 shot glasses; set aside extra crumbs.
3. In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.
4. Divide the whipped cream roughly in half and set one half aside for topping.
5. Beat softened cream cheese, pumpkin puree, and light brown sugar together until smooth.
6. Gradually add the powdered sugar to the cream cheese mixture and mix until blended.
7. Add pumpkin pie spice and vanilla extract to the pumpkin mixture and stir to combine.
8. Gently fold half of the reserved whipped cream into the pumpkin cheesecake mixture until smooth and airy.

9. Pipe or spoon the pumpkin filling into the prepared shot glasses, filling almost to the top.

   

10. Pipe or dollop the remaining whipped cream on top of each mini cheesecake.
11. Sprinkle reserved cookie crumbs over the whipped cream, if desired.
12. Chill the mini cheesecakes in an airtight container in the refrigerator for at least 4 hours to set.

Tips for Silky Smooth Filling

• Always use brick-style cream cheese (not spreadable). Let it soften fully to room temperature so your filling blends smooth and creamy.
• Whip the heavy cream to stiff peaks and then split it roughly in half: half goes into the pumpkin mixture, half is reserved for piping on top. This keeps the filling light but still holds its shape—see the technique in our Individual No-Bake Cheesecake Cups.
• Fold the whipped cream gently by hand (or use a mixer on low), so you don’t deflate those fluffy peaks—air is texture magic!
• Press about 1½ teaspoons of gingersnap crumbs into each 2 oz shot glass to form a sturdy base. Keep some crumbs aside to sprinkle later.
• No piping bag? No problem! Just grab a big zip-top bag, snip a corner, and pipe away.
• Chill the mini cheesecakes in an airtight container for at least 4 hours to let the filling firm up properly. Serve them sooner and they’ll be softer and less set.
• If you’re going the store-bought whipped topping (like Cool Whip) route, make sure to thaw 24 oz. Fold half into the filling and save the other half for the topping.
• When transporting these little beauties to a party, keep them upright in a shallow box lined with parchment between layers, and pop the box into a cooler or insulated bag to keep the whipped cream nice and stable.

Flavor Variations and Mix-Ins

• For a milder crust, replace the gingersnaps with 3/4 cup graham cracker crumbs and 3 tablespoons melted butter.
• Want to change up the spice profile? Add an extra 1/2 teaspoon cinnamon or a splash (a tablespoon) of maple syrup to the filling for a sweet, warm twist.
• Swap out gingersnaps with speculoos/Biscoff cookies or shortbread for a unique flavor twist—see the No-Bake Mini Biscoff Cheesecake Recipe for inspiration.
• Add some crunch or extra flavor by topping with toasted pecans, a drizzle of caramel sauce, or even a spoonful of pumpkin butter.
• Feel like a bigger dessert instead? Scale up the filling and crust to make a no-bake pumpkin cheesecake in a small springform pan (use the No Bake Oreo Cheesecake Recipe as a guide for pan size and set time).

Storage and Make-Ahead Tips

In the fridge: Keep your mini pumpkin pie cheesecakes standing upright in an airtight container in the fridge for up to five days. The chill time not only firms up the filling but also helps the whipped cream hold its shape. Prefer a baked option that also keeps well? Try our Mini Pumpkin Cheesecakes.

Freezing: These freeze beautifully! Lay them out in a single layer inside an airtight container or freezer-safe tray, cover tightly, and freeze for months. Serve them straight from frozen for a nice firm bite, or thaw overnight in the fridge if you prefer a soft, creamy texture.

Serving and safety: Don’t leave these mini desserts sitting out for more than two hours. If you’re taking them somewhere, keep them chilled up until serving to avoid the whipped cream melting or getting weepy.

Common Questions Answered

Can I use Cool Whip instead of making my own whipped cream?

Absolutely! The recipe was originally published with Cool Whip. Just skip the whipped cream ingredients and swap in 24 oz of thawed Cool Whip instead. Fold half of it into the pumpkin filling, and use the rest to decorate the tops.

Can I make a graham cracker crust instead of a gingersnap one?

Yes! Mix 3/4 cup of graham cracker crumbs with 3 tablespoons melted butter and a teaspoon of sugar. Press it into the glasses instead of gingersnap crust. No baking needed.

How far in advance can I prepare these?

You can make these up to five days ahead of time. Just keep them sealed tight in the fridge (or follow the freezing tips below).

Can I freeze mini pumpkin pie cheesecakes?

Definitely! These freeze well for months when stored in an airtight container. Serve them straight from the freezer for a firmer bite, or thaw overnight in the fridge for a creamier feel—my personal favorite.

Enjoy every bite!

Ready to jump in? Don’t forget to watch the step-by-step how-to VIDEO in the recipe card below! 

Equipment

• 30 disposable 2 oz shot glasses
• Mixing bowls
• Electric mixer

Ingredients

• You will need 30 disposable 2 oz shot glasses, click the link in the “equipment” section below to buy the ones I use

Crust¹

• 15 Gingersnap cookies
• 2 Tablespoons butter, melted (salted or unsalted is fine)

Whipped Cream²

• 3 cups (709 ml) heavy whipping cream
• 1 cup (125 g) powdered sugar
• 2 teaspoons vanilla extract

Pumpkin Pie Cheesecake

• 16 oz cream cheese, softened, (2 8-oz packages)
• 1 cup (245 g) canned pumpkin puree (or make your own from scratch—see Homemade Fresh Pumpkin Pie for how I prepare fresh pumpkin puree)
• 2 cups (250 g) powdered sugar
• 2 Tablespoons light brown sugar, firmly packed
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions 

Crust

• Pulse the gingersnap cookies in a food processor until finely crumbed. Add the melted butter and pulse a few more times until the crumbs are evenly coated and look like coarse sand.
• Using a small spoon or a measuring spoon, firmly pack about 1½ teaspoons of the cookie crumb mixture into the bottoms of each of your 30 shot glasses. Set aside any extra crumbs to sprinkle later.

Whipped Cream

• In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until thick, billowy, and stiff peaks form (check out my video for exactly how!).
• Divide the whipped cream roughly in half; set aside one half for mixing into the cheesecake filling and save the other half for topping the finished desserts.

Pumpkin Pie Cheesecake Layer

• Beat the cream cheese, pumpkin puree, and light brown sugar together until smooth and fully combined.
• Gradually add in the powdered sugar and mix until blended.
• Add the pumpkin pie spice and vanilla extract, then stir to combine thoroughly.
• Gently fold half of the reserved whipped cream into the pumpkin cheesecake mixture until smooth and airy. You can do this by hand or use an electric mixer on low speed.
• Pipe or spoon this filling into your prepared shot glasses, filling almost to the top.
• Top each mini cheesecake with the remaining whipped cream, piping or dolloping evenly. If you have any reserved cookie crumbs, sprinkle them on top for a pretty garnish. While you can serve these right away, I highly recommend chilling them in an airtight container in the fridge for at least 4 hours to help the filling set up nicely before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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