Introduction

Mini No Bake Pumpkin Cheesecakes are the perfect fall dessert! Made with a simple granola bar crust and a creamy pumpkin filling using just a few ingredients, these bite-sized treats are delightfully easy and delicious.

The image shows a slice of pumpkin pie on a white plate with a textured rim, placed on a white marbled surface. The pie has three clear layers: a crumbly brown crust at the bottom, a thick, smooth orange pumpkin filling in the middle, and a fluffy white whipped cream topping with a sprinkle of cinnamon on top. A woman's hand with a spoon is reaching toward the plate from the left side, and the background is softly blurred with warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Nature Valley Oats & Honey Granola Bars
2 tablespoons melted butter
8 ounces cream cheese, softened
1 cup canned pumpkin puree
½ cup sugar
½ teaspoon pumpkin pie spice
8 ounces whipped topping (Cool Whip)

Instructions

Step 1: Crush the granola bars into fine crumbs using a plastic bag and a meat mallet, blender, or food processor.
Step 2: Mix the melted butter with the granola crumbs in a medium bowl until well combined.
Step 3: Line 12 regular muffin cups with paper baking cups. Divide the crumb mixture evenly, about a tablespoon per cup, and press down firmly to form the crust.
Step 4: In a large bowl, beat the softened cream cheese, pumpkin puree, sugar, and pumpkin pie spice on medium speed until smooth and well blended.
Step 5: Gently fold in the whipped topping until fully combined.
Step 6: Spoon the filling evenly into each muffin cup over the crust.
Step 7: Refrigerate the cheesecakes for at least 2-3 hours to set.
Step 8: Before serving, garnish each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon if desired. Enjoy!

Tips & Variations

For a different crust, try graham cracker crumbs, almond flour, or crushed cookies like Oreos.
If you can’t find Cool Whip, use stabilized whipped cream to maintain the right texture.
Use full-fat cream cheese and beat it well to ensure a smooth filling.
Chill the cheesecakes overnight for a firmer texture and deeper flavor.

Storage

Store leftover mini cheesecakes covered in the refrigerator for up to 3-5 days. They are best enjoyed within a few days when the texture and flavor are at their peak. You can also freeze them in an airtight container for up to 3 months; thaw in the refrigerator for a few hours before serving.

How to Serve

A slice of pumpkin pie with a thick, creamy orange filling sits on a white plate with subtle ridges along the edge. The pie has a crumbly brown crust at the base and is topped with a generous dollop of white whipped cream, sprinkled with a light dusting of cinnamon or nutmeg. A woman's hand can be seen softly holding the edge of the plate on the side. The background features a white marbled texture with soft lighting that highlights the smooth texture of the filling and the fluffiness of the whipped cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How long are no bake cheesecakes good for?

These cheesecakes can be kept in the fridge for 3-5 days. For the best texture and flavor, enjoy them within that time frame.

Can I freeze Mini No Bake Pumpkin Cheesecakes?

Yes, you can freeze them in an airtight container for up to 3 months. Make sure to thaw them in the refrigerator for a few hours before eating.

Can the granola bar crust be substituted with another type of crust for this dessert?

Absolutely. You can use graham cracker crust, almond flour crust, or crushed cookies like Oreos. Each brings a unique flavor and texture that pairs well with the pumpkin filling.

What is the key to ensuring the no-bake cheesecakes set properly?

Use full-fat cream cheese beaten until smooth and incorporate the pumpkin filling slowly to avoid lumps. Also, chilling the cheesecakes well before serving helps them achieve the right consistency.

How long should the no-bake cheesecakes chill before serving?

Allow them to chill for at least 4 hours; overnight chilling is ideal for the best texture and flavor development.