Mini Pumpkin Cheesecake Recipe

Make this Mini Pumpkin Cheesecake Recipe for the holidays- they’re no-bake, seriously easy and totally delicious!

Make this Mini Pumpkin Cheesecake Recipe for the holidays- they're no-bake, seriously easy and totally delicious! Made with pumpkin yogurt, cream cheese, powdered sugar, pumpkin pie spice and vanilla in a graham cracker crust with candied pecans on top, these are sure to please the whole family!

Mini Pumpkin Cheesecake Recipe

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If you love food as much as I do, then you may often find it hard to choose one favorite in a broad category of foods. This is a constant dilemma in my life (the struggle is real!). Being a lover of all things cooking and recipe-creation related, there is an obvious silver lining in this situation: the ability to create recipes that combine some amazing foods. One example would be these no bake pumpkin cheesecake mini pies.

Think about it, you’ve got the genius combination of two amazing desserts: all-American pumpkin pie and creamy cheesecake. Delicious flavors like pumpkin and candied pecans. to get you in the mood for fall festivities and the upcoming holiday season. Minimal ingredients for maximum flavor. They come together quickly and are perfect for the holidays. What’s not to like?!

I made these using Pumpkin Pie flavored yogurt. This helps make it healthier while adding so much amazing flavor! When you combine this yogurt with cream cheese and a few other great ingredients the result is the most deliciously easy pumpkin cheesecake filling. It’s smooth and delicious with the great pumpkin flavor that everyone seems to crave at this time of year.

Now I could have just stopped there, but there are a few things that make these even better. Crushed candied pecans add the perfect amount of crunch. And what pie would be complete without whipped cream? I can’t think of a better way to make pie even more delicious than by adding a generous dollop. It looks gorgeous and tastes even better!

pumpkin pie cheesecake

Tips for making mini pumpkin pie cheesecake

  • Use a stand mixer or hand mixer to make the filling. Work smarter, not harder.
  • When I spoon the filling into the mini pie crusts, I smoothed it quickly then used the spatula to swirl the tops. Don’t be worried about making it perfect, you’ll be sprinkling the broken up candied pecans over the top.
  • I made life easier by using canned whipped cream, but it doesn’t hold it’s shape as long as homemade whipped cream, so be sure to do that step just before serving.
  • Use a meat mallet to crush up the candied pecans. I place them in a plastic zipper bag first to keep things clean.

cream cheese pumpkin pie

Frequently asked questions about this mini pumpkin cheesecake recipe

  • Can I make one big pie instead? Sure! Purchase a regular size graham cracker crust and pace the filling in there. I still recommend adding the toppings just before serving, though.
  • What if I don’t want to use nuts? No problem, leave them out. It’ll still be delicious!
  • Can I freeze pumpkin cheesecake? Yes! Just make sure you pull it out 10-15 minutes prior to serving to make it a little easier to cut.
  • Do I need to cover these in the refrigerator if I’m not serving them right away? Yes, that would be a good idea.
  • Will the cheesecake firm up in the fridge? Not a ton. No bake cheesecake tends to be softer than a baked cheesecake. If you want it to be firm, I’d recommend freezing it (which would also be so good, just a different texture).
  • Can I ditch the crust and serve this as a pumpkin cheesecake dip? Yes, it would be a delicious dip! I’d serve it with whole graham crackers on the side for dipping.

pumpkin cream pie

Helpful tools:

  1. Meat mallet
  2. Measuring cups
  3. Measuring spoons
  4. Mixing bowl
  5. Spatula
  6. Stand mixer or Hand mixer
Mini Pumpkin Cheesecake Recipe
Prep Time
10 mins
Total Time
10 mins

Make this Mini Pumpkin Cheesecake Recipe for the holidays- they're no-bake, seriously easy and totally delicious!

Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake recipe
Servings: 6 mini cheesecakes
Author: Jessy Freimann, The Life Jolie
  • 3 5.3 ounce containers Pumpkin Pie flavored yogurt
  • 6 ounces cream cheese, softened (you can zap it for 30 seconds in the microwave)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 2 Tablespoons confectioner's sugar
  • 6 mini graham cracker crusts (or one large one)
  • 1/2 cup candied pecans, crushed + 6 of the pretties
  • 1 can whipped topping
  1. Place the yogurt, cream cheese, vanilla extract, pumpkin pie seasoning and the confectioner's sugar into a large bowl and beat with mixer until well combined (about a minute or two).

  2. Spoon the yogurt mixture into the mini graham cracker crusts and use the spatula to smooth and swirl the tops. Set aside.

  3. Sprinkle crushed candied pecans onto the top of each mini cheesecake. Refrigerate covered until you're ready to serve.

  4. Spray a generous dollop of whipped topping onto the top of each mini cheesecake and garnish with a whole candied pecan. Serve immediately.

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!

Other easy pumpkin dessert recipes include:

You can find a full index of my recipes here.

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This No Bake Pumpkin Cheesecake Mini Pies recipe is such an easy fall dessert option! A few simple ingredients (including some secret ingredients that allow this to be a no bake recipe) and you've got a delicious dessert that's quick enough to whip up for an afternoon snack but decadent enough to make for the holidays! #ad

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  • Reply
    Kayleigh | Whisks & Wooden Spoons
    September 28, 2016 at 8:44 pm Pumpkin Pie Yogurt! Wow. I wish I could find that - sound amazing. As do your mini pies! So cute!
    • Reply
      September 29, 2016 at 8:28 am Thank you, Kayleigh! Check your local Walmart- they were in the dairy section, mixed in with all of the other flavors. So delicious!!

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