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No Bake Mini Pumpkin Cheesecake Pies

Prep Time 15 minutes
Resting Time 1 hour
Total Time 39 minutes
Servings 18 pies


  • 3 packs mini graham cracker crusts (18 total crusts)
  • 15 oz pumpkin puree
  • 8 oz cream cheese, softened
  • 8 oz whipped cream, softened
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin spice


  1. Grab a large bowl & a hand mixer. Add your softened cream cheese to the bowl and beat the cream cheese on a medium speed until it is smooth.

  2. Next add pumpkin puree, ground cinnamon & pumpkin spice into the bowl. Again beat mixture together on medium speed with your mixer until everything is well combined.

  3. Add in your softened whipped cream into the bowl. Using a big spoon & fold your whipped cream into the pumpkin cheesecake mixture. 

  4. When your cheesecake "batter" is ready, line up your graham cracker crusts in a baking sheet. Add equal amounts of pumpkin cheesecake mixture into each crust.

  5. When all of your mini pumpkin cheesecake pies are filled, place the baking sheet into the fridge for 1-1 1/2 hours until firm.

  6. When your pies are set, remove from the fridge. Top with homemade meringue, extra whipped cream or a homemade version, serve & enjoy!