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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.

no-bake-cheesecake-cups-caremel-pumpkin

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.

no-bake-cheesecake-cups-caremel-pumpkin

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!

no-bake-cheesecake-cups-caremel-pumpkin

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no bake cheesecake cups caremel pumpkin
5 from 8 votes

No Bake Pumpkin-Caramel Cheesecakes

By Lyubomira from CookingLSL
No Bake Pumpkin-Caramel Cheesecakes – easy to make, light and fluffy, topped with whipped cream, caramel sauce and crunchy pecans.
Prep: 20 minutes
Total: 20 minutes
Servings: 6

Video

Ingredients 

  • 8 oz softened cream cheese
  • 1/2 cup caramel sauce
  • 1/2 cup pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup heavy cream + more for decorating, (optional)
  • 1/2 cup crushed graham crackers or gingersnaps
  • 2 tbsp melted coconut oil, (or butter)
  • 1/4 cup chopped toasted pecans

Instructions 

  • 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.

Nutrition

Calories: 351kcal, Carbohydrates: 22g, Protein: 4g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 68mg, Sodium: 245mg, Potassium: 155mg, Fiber: 1g, Sugar: 3g, Vitamin A: 3995IU, Vitamin C: 0.8mg, Calcium: 74mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

no-bake-cheesecake-cups-caremel-pumpkin

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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40 Comments

  1. oh my gosh! no-bake is the best but this combo of pumpkin and caramel sounds mouthwatering!

  2. This is a perfect recipe for the Fall! I help out with a monthly dinner for homeless women, and I am often in charge of dessert. I love to bring something fitting for the season, is fairly easy to make, and of course is as delicious as possible! I think this recipe covers all of those wishes/requirements. Thank you!