Make these healthy no-bake pumpkin cheesecakes for your next party or gathering. These mini cheesecakes can be made ahead of time and are already portioned out, so they're easy to serve. Look for graham cracker crumbs in the baking aisle of major supermarkets, or make your own by pulsing graham crackers in a food processor until fine., November 2022


Credit: Sara Haas

Recipe Summary

30 mins
3 hrs


Ingredient Checklist


Instructions Checklist
  • Line a 12-cup muffin tin with silicone liners (or use paper liners, then coat with cooking spray).

  • Mix graham cracker crumbs, oil, honey and butter in a medium bowl. Fill each prepared cup with about 1 tablespoon of the mixture. Pat down with the back of a spoon or clean fingers. Refrigerate for 1 hour.

  • Meanwhile, combine cottage cheese, cream cheese, yogurt, pumpkin, brown sugar, pumpkin pie spice and vanilla in a food processor; process until smooth, scraping down the sides as needed.

  • Divide the filling evenly among the cups, about 2 tablespoons each, spreading with a spoon or offset spatula to smooth. Freeze for at least 2 hours and up to 2 days. Remove the cheesecakes from the muffin tin; remove the liners and transfer the cheesecakes to a plate or serving tray. Let stand at room temperature for 30 minutes before serving.

To make ahead

Freeze for up to 2 days. Let stand at room temperature for 30 minutes before serving.


Standard 12-cup muffin tin; silicone or paper liners

Nutrition Facts

1 mini cheesecake
121 calories; protein 3g; carbohydrates 13g; dietary fiber 1g; sugars 9g; added sugar 6g; fat 6g; saturated fat 2g; mono fat 1g; poly fat 2g; cholesterol 11mg; vitamin a iu 1771IU; vitamin c 1mg; vitamin d iu 7IU; vitamin e iu 1IU; folate 11mg; vitamin k 3mg; sodium 100mg; calcium 40mg; iron 1mg; magnesium 7mg; phosphorus 29mg; potassium 56mg; selenium 2mcg.