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+ servings

No Bake Mini Pumpkin Cheesecakes

Yield: 4 mini cheesecakes
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Cream, no bake, mini pumpkin cheesecakes are not only delicious, but cute as well!
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  • 1 1/2 cups gingersnap cookies, crushed
  • 3/4 cup plain non fat Greek yogurt
  • 4 ounces low fat cream cheese, room temperature
  • 1/4 cup pumpkin puree
  • 5 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Pinch of ginger, cloves, and salt


  • Place the gingersnaps in a large ziploc bag, seal it, and use a rolling pin to roll over them until they are fine crumbs.
  • In the bowl of a stand mixer or with a hand mixer add the remaining ingredients.
  • Using the whisk attachment, beat the cheesecake mixture until it is smooth.
  • In 4 (4 ounce) jars layer the crushed gingersnaps and cheesecake (about 2 tablespoons of each per layer).
  • Chill in the refrigerator for an hour before serving.



Serving: 0g, Calories: 324kcal, Carbohydrates: 52g, Protein: 9g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 366mg, Potassium: 330mg, Fiber: 1g, Sugar: 26g, Vitamin A: 2540IU, Vitamin C: 0.7mg, Calcium: 140mg, Iron: 3.1mg
Course: Dessert
Cuisine: American
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