/ / / / / 10 Minute Mini No Bake Pumpkin Cheesecakes

10 Minute Mini No Bake Pumpkin Cheesecakes

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You need just 6 ingredients and 10 minutes to make this luscious healthy Mini No Bake Pumpkin Cheesecake made with yogurt and cream cheese! It is a quick dessert recipe that is fun for kids to make so put them in charge this Thanksgiving and let them make this easy holiday treat!

Rows of Mini No Bake Pumpkin Cheesecakes

I don’t know about you but our holidays are in full swing. And with the little guy due right around Christmas I’m definitely feeling a little worn out.

I’m figuring out ways to simplify things this holidays and this pie is one of them. I’m signed up to bring desserts to like 5 different parties so I needed to come up with something I could make quickly and with basically no effort.

They aren’t super rich so feel free to have two- the hubby and I both did. And these are really easy to make with the kids and have as an after school snack!

We’ve tried lots of different variations of these, my absolute favorite was the Coconut Cheesecakes but we also made strawberry, blueberry, and banana versions and set them up as an American flag cheesecake centerpiece for Fourth of July.

A picture of the ingredients needed for mini no bake pumpkin cheesecakes

Ingredients you need:

  • Dannon® Light & Fit® Pumpkin Pie Greek Yogurt®
  • Cream cheese
  • Mini graham cracker crusts
  • Whipped cream
  • Macadamia nuts
  • White chocolate chips

Substitutions:

The main component of these Mini No Bake Pumpkin Cheesecakes are just 2 ingredients! What?! Isn’t that awesome? No spices needed because the yogurt was flavorful enough on their own which made this pregnant mama happy!

Do you absolutely need the macadamia nuts and white chocolate chips? No, but they add a great flavor and texture addition to the cheesecakes.

You could keep it simple with just the whipped cream or you could swap out the macadamia nuts for pecans or crushed ginger snaps.

A bunch of mini no bake pumpkin cheesecakes on a tablecloth with a Reddi Wip canister and a pumpkin yogurt.

How to make this:

  1. Beat cream cheese with a stand or hand mixer for 2 minutes until smooth and fluffy.
  2. Add all 4 yogurts and beat until well combined about 2 minutes, scraping bowl once or twice. Pour or scoop mixture into mini crusts. I used an ice cream scoop to measure them out evenly. Smooth with the back of a spoon.
  3. Chill until ready to serve.
  4. To serve, dollop with Reddi-Whip topping and top with 1/2 Tbsp each chopped macadamia nuts and white chocolate chips. Serve immediately.
  5. Store any leftovers in a air-tight container for up to 3 days.

Top Tips

Top with the whipped cream right before serving because the Reddi-Whip deflates and becomes runny as it sits.

The longer these sit in the fridge, the more moisture sinks into the crust. If you want a crisp crust for serving, make the filling separately and keep in an air tight container and fill the cheesecakes right before serving.

A mini no bake pumpkin cheesecake topped with whipped cream and chopped macadamia nuts.

What kind of pie is your favorite holiday treat?

Top tips for cooking with kids

Most important: whenever using a cooking appliance with kids make sure all attachments are on before plugging it in.

Make it fun: set up different topping options and let kids choose what they top their mini cheesecakes with.

See here for more tips on cooking with kids!

Do you follow Jonesin’ For Taste on facebook? Stop by and let me know what kinds of recipes you want to see next!

A bunch of mini no bake pumpkin cheesecakes grouped together tightly on a table.

Mini No Bake Pumpkin Cheesecakes

You need just 6 ingredients to make this luscious lightened up Mini No-Bake Pumpkin Cheesecake that takes only 10 minutes to make!
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 mini pies
Calories: 225kcal
Author: Jade Jones

Ingredients

  • 21.2 oz Dannon Light & Fit® Pumpkin Pie Greek Yogurt® equivalent to 4 single containers
  • 8 oz light cream cheese room temperature
  • 12 mini graham cracker crusts
  • 3/4 cup Reddi-wip® original topping
  • 1/3 cup Macadamia nuts chopped
  • 1/3 cup White chocolate chips

Instructions

  • Beat cream cheese with a stand or hand mixer for 2 minutes until smooth and fluffy.
  • Add all 4 yogurts and beat until well combined about 2 minutes, scraping bowl once or twice. Pour or scoop mixture into mini crusts. I used an ice cream scoop to measure them out evenly. Smooth with the back of a spoon.
  • Chill until ready to serve.
  • To serve, dollop with Reddi-Whip topping and top with 1/2 Tbsp each chopped macadamia nuts and white chocolate chips. Serve immediately.
  • Store any leftovers in a air-tight container for up to 3 days.

Notes

Top with the whipped cream right before serving because the Reddi-Whip deflates and becomes runny as it sits.
The longer these sit in the fridge, the more moisture sinks into the crust. If you want a crisp crust for serving, make the filling separately and keep in an air tight container and fill the cheesecakes right before serving.

Nutrition

Calories: 225kcal | Carbohydrates: 21g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 220mg | Sugar: 12g
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5 Comments

  1. Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST. Pinned, Yummed, Tweeted!

    1. Thanks for taking the time to comment Jaime! I’m sure your grandkids will love these and they are perfect to make with them! My kids had a blast and because it was so simple I didn’t mind them helping at all!

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