No Bake Pumpkin-Caramel Cheesecakes – easy to make, light and fluffy, topped with whipped cream, caramel sauce and crunchy pecans.
It is officially pumpkin season!
And I promise not to be sharing a lot of pumpkin recipes! But these are so good! And you can make them in under 1 hour, which includes chilling time.
Top with Halloween candy, if you’d like to turn these into a Halloween treat, or serve as an alternative to the popular Thanksgiving pumpkin pie.
This is the perfect recipe to satisfy your pumpkin-caramel- cheesecake cravings.
The amount of caramel is just perfect to sweeten the dessert. Creamy and a little addictive, if you love pumpkin, this recipe is worth trying.
Feel free to use gingersnaps or graham crackers for the crust.
The truth is – I thought of baking a pumpkin cheesecake, which I still may do, but I was short on time. Baking a cheesecake and experimenting with cheesecake recipes, meant that I’ll most likely have a couple of failed ones. To play it safe and not waste any ingredients, I decided to go with this no-bake version.
This cheesecake tastes like a mousse, if you let it stay at room temperature for at least 20 minutes.
Hope you like these mini cheesecakes and you get to try them!
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- 8 oz softened cream cheese
- ½ cup caramel sauce
- ½ cup pumpkin puree
- ½ tsp pumpkin pie spice
- ½ cup heavy cream + more for decorating (optional)
- ½ cup crushed graham crackers or gingersnaps
- 2 tbsp melted coconut oil (or butter)
- ¼ cup chopped toasted pecans
- In the bowl of a stand mixer beat cream cheese, caramel sauce, pumpkin puree and pumpkin pie spice until smooth.
- In a separate bowl beat heavy cream until soft peaks form. Fold it into the pumpkin mixture.
- Mix crushed cookies, pecans and coconut oil (or butter). Press into the bottom of 4 small glasses. Top with pumpkin cheesecake mixture. Decorate with whipped cream, caramel sauce, pecans and crushed cookies (optional).
- Refrigerate for 40 minutes before serving.