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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.
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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No Bake Pumpkin-Caramel Cheesecakes
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
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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These look super elegant and delicious, so best of both worlds! I love this idea!
I’m with you, Mira! I had leftover pumpkin and wanted to do cheesecakes, but after thinking about all the risk involved with creating new cheesecake recipes, I opted for no-bake versions. They still taste amazing! Love this recipe!!!!
Goodness, gracious, these cheesecakes look amazing! Going to be our new Autumn dessert!
Yummy! What a great idea, Mira!! Love how easy the recipe is. Pumpkin and cheesecake – what an amazing combo! 🙂
Thanks Sina! I’ll be trying to lighten it up a little 🙂
I love cheesecake too, but it can take a while to make. No bake is definitely the way to go, especially if it involves pumpkin! These look delicious!
Thanks friend!
Whoa! Will you marry me? 🙂
I love and appreciate this quick pumpkin cheesecake recipe that doesn’t require baking. Baking cheesecakes and any baking recipes that require a lot of prep and baking time usually gives me slight anxiety LOL! These are perfect for a gal like me, Mira!
What a lovely fall treat, Mira! And even better that they are so easy and no bake!! Perfect for someone like me…baking is not my favorite. 🙂 Pinning!
these are gorgeous! The photos turned out lovely and that dark caramel looks amazing. I can’t wait to try these!
Gorgeous pictures….Yummy recipes…pumpkin – what’s not to love?
Thanks for sharing this on Coffee & Conversation last week…we’ll be featuring this on Wednesday!! 🙂
Thanks !!! Thanks for the feature, too!