This no-bake pumpkin cheesecake recipe comes portioned into individual cheesecake cups with a crunchy, buttery Biscoff cookie crust and creamy spiced topping. Since they're made ahead of time, they're perfect for a Thanksgiving or Halloween dessert whether you're at camp or at home.
Let's get one thing straight. I'm definitely not suggesting that you make these mini pumpkin cheesecakes while you are camping. I mean, you could, but the beauty of this recipe is that it can be made ahead. And who doesn't want a stash of mini pumpkin desserts just waiting for them in the cooler?
Why This Mini Pumpkin Cheesecake Recipe is Great for Camping
- You can make them in advance and stash them in the cooler before you head out on your camping trip.
- They're portioned into individual servings, so you don't have to worry about eating it all at once or figuring out how to store leftovers.
- These easy no-bake pumpkin desserts will keep for up to 4 days, so you can enjoy them at your leisure.
Ingredients and Substitutions
- Biscoff cookies--I love the flavor of Biscoff cookies, but if they aren't available to you, substitute graham crackers, or make gingersnap crust with gingersnap cookies. You can easily crush the cookies in a food processor, or toss them into a resealable bag and use a rolling pin to grind them up.
- Cream cheese--Use full-fat cream cheese for best results.
- Pumpkin puree--This no-bake mason jar cheesecake recipe was developed using canned pumpkin puree. Don't use pumpkin pie filling. Homemade pumpkin puree tends to be wetter than the canned variety, so if you make your own pumpkin puree, blot any extra moisture with a paper towel before using. This will help to avoid watery filling.
- Combine the crushed cookies, brown sugar, salt, and butter in a large bowl. Stir until the cookie crumbs form clumps.
- Divide the crust mixture among six serving dishes, such as wide-mouth ½-pint mason jars.
- Beat the whipped cream in a medium bowl until stiff peaks form.
- In a separate bowl, beat the cream cheese and powdered sugar until fluffy. Mix in the pumpkin puree and pumpkin pie spice.
- Working with half of it at a time, gently fold the whipped cream into the cream cheese mixture.
- Divide the cheesecake filling among the serving dishes. Cover and chill overnight before serving.
Yes. You can prepare this as one large no-bake pumpkin cheesecake in a 9-inch springform pan. The filling is softer and more mousse-like than traditional cheesecake filling so, in order to get clean slices, wipe your knife blade between each cut.
These work best in ½-pint (8-ounce) wide mouth mason jars if you're travelling since they seal and stack well, but you can use any small lidded containers or ramekins.
Yes. Let the cheesecakes set in the fridge overnight, then store them in the freezer in their containers for up to 3 months. Thaw in the refrigerator overnight before serving.
Tips and Troubleshooting
- Use the bottom of a small jar to press the crust layer into your jar or serving dishes. The butter in the crust should prevent it from sticking to the glass, but if it does, spray the bottom of the glass with cooking spray.
- Keep your cheesecakes covered with a lid or plastic wrap until you serve them.
- Store the mini cheesecake in your cooler or refrigerator for up to 4 days.
The Most Important Thing to Remember
The most helpful piece of advice I can give you when making this mini pumpkin cheesecake recipe is to let it rest overnight. It will be tempting to dive in and sample it right away, but it's important to let it rest and chill because it will allow the filling to set up and the flavors to mingle, creating perfectly spiced filling.
More Camping Dessert Recipes You'll Love
Tried This Recipe?
Mini Pumpkin Cheesecake
- Six 8-ounce wide mouth Mason jars, lidded containers, or ramekins
- 1 package (8.8 ounce | 250 g) Biscoff cookies crushed
- 6 tablespoons unsalted butter melted
- ¼ cup brown sugar
- ¼ teaspoon kosher salt plus more for the filling
- ½ cup whipping cream
- ¼ cup powdered sugar
- 1 package (8 ounce | 227 g) cream cheese softened
- ½ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- Combine the crushed Biscoff cookies, butter, brown sugar, and salt in a large bowl. Mix well until the cookie crumbs clump together.
- Divide the crumb mixture among six Mason jars or individual serving dishes and press firmly to create a crust in each jar. Freeze the crusts while you prepare the topping.
- Use a hand mixer or stand mixer to whip the cream to stiff peaks in a large bowl.
- In a separate large bowl, beat the cream cheese and powdered sugar until light and fluffy, about 1 minute. Mix in the pumpkin puree, pumpkin pie spice, and a pinch of salt.
- Working in two batches, gently fold the whipped cream into the cream cheese mixture.
- Divide the topping among the chilled crusts, cover, and refrigerate overnight to allow the filling to set.
- Pressing the crust--Use the bottom of a small jar to press the crust layer into your jar or serving dishes. The butter in the crust should prevent it from sticking to the glass, but if it does, spray the bottom of the glass with cooking spray.
- Homemade pumpkin puree--If you're using your own homemade pumpkin puree, blot it with a paper towel before using to remove any excess moisture. Homemade puree tends to be wetter than canned.
- Keep them covered--Keep your cheesecakes covered with a lid or plastic wrap until you serve them.
- Storage--Store the mini cheesecake in your cooler or refrigerator for up to 4 days.