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Mini No-bake Pumpkin Cheesecakes

This no-bake pumpkin cheesecake recipe takes on less sugar than many traditional versions. And while this recipe contains a fair share of heavy whipping cream, it is served in small containers to keep portion sizes in mind. The light and fluffy aftermath is a delightful finish to a heavy meal.


For the Cinnamon Graham Crust

  • 1 cup reduced-fat cinnamon graham crackers, crumbled (about 1 sleeve)
  • 4 Tbsp. butter, melted
  • A pinch of salt

For The Cheesecake Batter

  • 12 ounces low-fat cream cheese
  • 1 cup canned 100% pumpkin puree
  • 2 tsp. vanilla extract
  • ¾ cup powdered sugar
  • 1 tsp. ground pumpkin pie spice
  • 1 tsp. ground cinnamon
  • 1 cup heavy whipping cream, plus more for topping (1/4 cup if desired)


For the Cinnamon Graham Crust

  1. Combine all ingredients and distribute in shot glasses and let cool and set.

For The Cheesecake Batter

  1. In a large bowl, let cream cheese sit at room temperature for 20 minutes, then whip cream cheese with all ingredients except heavy whipping cream.
  2. Whip the heavy whipping cream in a separate bowl.
  3. Gently fold in the whipped cream with the pumpkin cheesecake mixture. Do not overmix.
  4. Top crust with batter.
  5. Top with whipped cream and ground pumpkin pie spice or cinnamon.
  6. Freeze and serve after defrosting for 10 minutes, until lightly softened. It can also be served refrigerated and sets after about 1.5 hours

Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family. For more information, visit

A Healthier Michigan
Author: A Healthier Michigan

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