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These mini pumpkin pie cheesecakes combine a creamy pumpkin pie flavored cheesecake filling on a crunchy gingersnap crust. They are an easy, no-bake fall dessert perfect for Thanksgiving and kid-friendly gatherings. Each dessert is a single-serving treat presented in 2 oz shot glasses with a whipped cream topping and optional cookie crumb garnish.

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Firmly pack about 1½ teaspoons of the cookie crumb mixture into the bottoms of each of 30 disposable 2 oz shot glasses. Set aside extra crumbs for garnish.
  3. In a large bowl, combine the heavy whipping cream, powdered sugar (1 cup for whipped cream), and 2 teaspoons vanilla extract. Beat with an electric mixer until thick, billowy, and stiff peaks form.
  4. 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.
  5. Beat the softened cream cheese, canned pumpkin puree, and light brown sugar together until smooth and fully combined.
  6. Gradually add 2 cups powdered sugar to the cream cheese mixture and mix until blended.
  7. Add pumpkin pie spice and 1 teaspoon vanilla extract to the pumpkin mixture, then stir to combine thoroughly.
  8. Gently fold half of the reserved whipped cream into the pumpkin cheesecake mixture until smooth and airy, using hand folding or an electric mixer on low speed.
  9. Pipe or spoon the pumpkin filling into the prepared shot glasses, filling almost to the top.
  10. Top each mini cheesecake with the remaining whipped cream, piping or dolloping evenly.
  11. Sprinkle reserved cookie crumbs over the whipped cream topping if desired.
  12. Chill the mini cheesecakes in an airtight container in the refrigerator for at least 4 hours to set before serving.

Notes

You may substitute the gingersnap crust with a graham cracker crust by mixing 3/4 cup (85g) graham cracker crumbs with 3 tablespoons melted butter for the crust., For using store-bought whipped topping like Cool Whip, use 24 oz thawed; fold half into the cheesecake filling and use the other half for topping. Omit homemade whipped cream ingredients and steps in this case., A large piping bag or a zip-top bag with a snipped corner can be used for filling and topping the cheesecakes., Store mini cheesecakes upright in an airtight container in the fridge for up to 5 days. They freeze well for months when stored in airtight containers., When transporting, keep upright in a shallow box lined with parchment and in a cooler or insulated bag to maintain whipped cream stability.

Nutrition

Find it online: https://gingerbaking.com/mini-pumpkin-pie-cheesecakes-no-bake/