No Bake Pumpkin Cheesecake Recipe for Thanksgiving

This no bake pumpkin cheesecake recipe uses just a few simple ingredients, like Greek yogurt and mini pie crusts, to create deliciously sweet mini pies that everyone will love.

As soon as Halloween is over, I’m all about Thanksgiving. It doesn’t matter that I have to wait until the end of the month to chow down on a turkey feast. I simply bide my time by eating anything and everything pumpkin all month long.

I’m not really choosy about what I eat either. As long as it’s pumpkin-based, I’m good to go. (Sometimes, my obsession will turn towards cranberries, but we’re talking about pumpkin right now, so shh!!)

Anyways, when you’re obsessed with all-things-pumpkin like I am, you like to get your fill of it as often as you can.

Pumpkin pie.

Pumpkin muffins.

Pumpkin smoothies.

Need I go on? Like I said, I’m a sucker for all things pumpkin.

Needless to say, I’ve been playing around in the kitchen tweaking some of my favorite recipes for the holiday season. My family often says that they would much rather spend time with me at a party than to have me stuck in the kitchen all day. So I’ve been trying to focus on some simpler pie recipes that can be made in advance and served in a flash.

Since I also love pumpkin, I’ve been trying to come up with some delicious pumpkin-themed recipes for us to enjoy. Hence, this no bake pumpkin cheesecake recipe. For the most part, it’s a no fuss kind of dessert, but you can easily doll it up by making some homemade whipped cream if you want.

I love this no bake pumpkin cheesecake recipe mostly because it’s easy. Like really easy to make. Plus, it can be whipped up super fast. The hardest part of the recipe is letting the cheesecake mixture firm up overnight.

This recipe is also a great dessert to bring to a holiday party because it’s mindful of those of us who prefer smaller serving sizes. Plus, these mini pumpkin cheesecakes easily allow guests to grab and go instead of having to slice and serve one larger cheesecake.

NO BAKE PUMPKIN CHEESECAKE RECIPE

Makes 6 mini cheesecakes.

No Bake Pumpkin Cheesecake Ingredients:

1 package of Mini Graham Cracker Pie Crusts (6 count)
1 bar (8 ounces) Neufchatel cream cheese, room temperature
6 tablespoons confectioners sugar
1 container (5.3 ounce) of pumpkin flavored Greek Yogurt
1 teaspoon pure vanilla extract
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon, plus more for garnish
1/2 cup heavy cream, whipped into soft peaks
pinch of salt

Directions:

Step 1: In a large bowl, using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners sugar, yogurt, vanilla, salt, cinnamon, and nutmeg; beat until smooth.

Step 2: Whip 1/2 cup of heavy cream into soft peaks. With a rubber spatula, fold whipped cream into yogurt mixture. Spoon cream cheese filling into mini graham cracker pie crusts and smooth tops. Refrigerate until firm, at least 8 hours (or overnight).

Step 3: Wait until you are ready to serve dessert and then remove the mini cheesecakes from the fridge. Garnish with store-bought whipped cream or make your own below and gently sprinkle cinnamon on top. Serve immediately.

Homemade Whipped Cream Ingredients:

1 cup of heavy cream*
1/3 cups sugar
1 pinch of salt
1/2 a teaspoon of vanilla extract

*The heavy cream will double in size once whipped – so 1 cup of heavy cream will equal about 2 cups whipped cream.

Directions:

Step 1: Pour heavy cream into a large mixing bowl.

Step 2: Add sugar and a tiny pinch of salt.

Step 3: Using a wire whisk or beater, whip the mixture together until you get soft peaks.

Step 4: Place in the fridge until you’re ready to eat it.

Note: I stink at making peaks – but I swear by my Cuisinart Mixer. However, if you don’t have one, just make sure all of your utensils are clean and dry; metal ones work best.

Gobble gobble,

Denine