Description

Mini No Bake Pumpkin Cheesecakes are the perfect fall dessert featuring a simple granola bar crust and a creamy pumpkin filling made with just five ingredients. These delightful mini cheesecakes are chilled, not baked, making them quick and easy to prepare with a smooth, flavorful pumpkin-spiced filling topped with whipped cream.

Ingredients

Scale

Crust

6 Nature Valley Oats & Honey Granola Bars
2 tablespoons melted butter

Filling

8 oz cream cheese, softened
1 cup canned pumpkin puree
½ cup sugar
½ teaspoon pumpkin pie spice
8 oz whipped topping (Cool Whip)

Instructions

Make the crust: Crush the granola bars into fine crumbs using a plastic bag and meat mallet, blender, or food processor. Combine the melted butter with the granola crumbs in a medium bowl and mix until well incorporated. Line 12 regular-sized muffin cups with paper baking cups, then place about one tablespoon of the crumb mixture into the bottom of each cup. Press down firmly to form an even crust base.
Prepare the filling: In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese, pumpkin puree, sugar, and pumpkin pie spice until the mixture is smooth and well blended. Carefully fold in the whipped topping (Cool Whip) until fully incorporated without deflating the mixture.
Assemble the cheesecakes: Spoon the pumpkin filling evenly into each muffin cup over the pressed crust, dividing it among all 12 cups.
Chill: Refrigerate the mini cheesecakes for at least 2 to 3 hours, ideally 4 hours or overnight, to allow the filling to firm up and the flavors to meld.
Serve: Just before serving, garnish each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon for extra flavor and presentation. Enjoy!

Notes

Store leftover mini cheesecakes in the refrigerator for up to 3-5 days, although they are best enjoyed sooner for optimal texture and flavor.
You can freeze the mini cheesecakes in an airtight container for up to 3 months; thaw them in the fridge for a few hours before serving.
The granola bar crust can be substituted with graham cracker crust, almond flour crust, or crushed cookies like Oreos for different flavor variations.
Use full-fat cream cheese and beat the filling well to ensure a smooth texture and proper setting without lumps.
To soften cream cheese quickly, cut into smaller pieces and leave at room temperature for 15-20 minutes, or microwave in short bursts of 5-15 seconds until soft but not melted.
If Cool Whip is unavailable, stabilized whipped cream can be used to maintain the filling’s texture.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no bake pumpkin cheesecake, mini pumpkin cheesecake, fall dessert, no bake cheesecake, pumpkin dessert, pumpkin pie cheesecake, granola crust cheesecake