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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

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
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 mini cheesecakes
Author Jessy Freimann, The Life Jolie

Ingredients

  • 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

Instructions

  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.