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Individual No Bake Pumpkin Butter Cheesecakes
No more fighting over who gets the last slice of cheesecake. Everyone gets their own cake!
Nov 08, 2022
The holidays are meant for entertaining, and as they loom ever closer, you feel the pressure to put it all together in such little time, from prepping the guest room for out-of-town family to wrapping presents to planning a holiday menu — a checklist could help. Unfortunately, we're unable to attend everyone's home and assist, but this year, we're going to at least make your dessert a simple one to execute with a fun and delicious spin on a classic. Enter no bake pumpkin cheesecakes. But not just any old pumpkin cheesecakes, these use Harry & David pumpkin butter for an extra dose of incredible fall flavor.
These no bake pumpkin cheesecakes start out with a sweet graham cracker crust which supports a fluffy cheesecake batter loaded with pumpkin butter and spices. Each cheesecake is topped with whipped cream and a crisp pumpkin cookie. Did I mention that these cheesecakes are no bake? I probably should have lead with that. They're a perfect make-ahead dessert for the holidays, giving you plenty of time to enjoy the party — something you definitely need to check off your list.
Individual No Bake Pumpkin Butter Cheesecakes
Prep Time: 10 minutesCustom Time: 4 hours Total Time: 4 hours 10 minutes
SERVINGS
Equipment
- Silicone molds or muffin tin with muffin liners
- Hand mixer or stand mixer
Ingredients
- For the crust
- 1 cup crushed graham cracker crumbs
- 12 cup unsalted butter
- 2 tablespoons brown sugar
- For the cheesecake
- 8 ounces cream cheese (room temperature)
- 2 tablespoons Harry & David Pumpkin Butter
- 12 cup sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 1 ½ teaspoons pumpkin pie spice (reserve 1/2 teaspoon for serving)
- 12 cup heavy cream
- For the whipped cream
- 1 cup heavy cream
- 2 teaspoons granulated sugar
- 12 teaspoon vanilla extract
- To serve
- Harry & David Pumpkin Cookies
Instructions
- For the crust
- Use either a silicone mold or a muffin pan lined with muffin cups.
- In a medium microwavable safe bowl, melt the butter in 20-30 second increments. Once butter is fully melted, add in the graham cracker crumbs and brown sugar. Place a tablespoon of graham cracker crumbs into the bottom of your mold or muffin tin and press into an even layer. Place the crust in the fridge until finished mixing the cheesecake mixture.
- For the cheesecake
- Using a hand mixer or stand mixer, combine the cream cheese, pumpkin butter, sugar, vanilla extract, salt and 1 teaspoon pumpkin pie spice until well combined. Add in the heavy cream and continue to mix on medium for 1-2 minutes until light and fluffy.
- Evenly spoon cheesecake batter on top of chilled graham cracker crust. Place muffin tin or silicone mold back in the fridge to allow the cheesecake to firm, about 3-4 hours, however overnight is best.
- To serve
- Once ready to serve, make the whipped cream by whipping heavy cream, sugar, and vanilla extract together in a stand mixer until stiff peaks form.
- Remove cheesecakes from silicone mold or muffin tin and top each one with whipped cream, a sprinkle of pumpkin pie spice and half a pumpkin cookie.
Notes
If using a silicone mold, pop the cheesecake in the freezer for about 10 minutes and the cheesecakes will pop right out.
AUTHOR
Bianca runs the food blog Lenox Bakery where she shares easy and delicious dessert recipes for home bakers. She is a mom to one amazing 5-year-old boy who shares her love of all things sweet and is her official taste-tester and assistant pastry chef.