November 8, 2013

Pumpkin Pie Spice Mini Cheesecakes, no bake recipe

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Pumpkin Pie Spice Mini Cheesecakes

When it comes to the holidays, my main mantra is keep it simple. To complicate and overthink the holidays is just asking for a package full of stress. No thank you.  I try to stick to a simple meal plan with a few simple splurges so I can spend more time with my family instead of slaving over the stove or trying to master the perfect dessert.

And as far as desserts go – cheesecake is probably at the top of my list. I prefer it over pie or cake. But making it from scratch hasn’t worked so great for me. It usually ends up with the wrong consistency or with a huge crack through the middle of the cake.

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So this recipe for Pumpkin Pie Spice Mini Cheesecakes are the perfect solution. They are SIMPLE (less than 4 total ingredients) and so flavorful. It took me under 20 minutes to mix them together and pop them in the fridge – and that includes the time to fill mini muffin cups!


One box of no-bake cheesecake mix
Found in the cake mix aisle at your local grocery store. Look for one that calls for milk as the main filling ingredient.

International Delight Pumpkin Pie Spice Creamer, 1.5 Cups
Basically I follow the instructions on the no-bake cheesecake mix and substitute International Delight Pumpkin Pie Spice Creamer for the milk! So your quantity might vary slightly.


Melted butter, 5 Tablespoons
Follow the instructions on the no-bake cheesecake mix for the exact quantity

Sugar, 2 Tablespoons
Follow the instructions on the no-bake cheesecake mix for the exact quantity.



1.) In a mixing bowl, pour in the package of crust (crushed graham crackers) from the box of no-bake cheesecake mix. Add the specified melted butter and sugar to the crust mix. Stir until it crumbs are evenly coated and moistened.

2.) Place mini cupcake liners in a mini muffin pan (similar to this one on Amazon: Wilton Recipe Right 24 Cup Mini Muffin Pan)


3.) Using a spoon, scoop about a Tablespoon-ish of crust into each mini muffin pan. Using your thumb press down on the crust to get a firm base for your cheesecake. They don’t have to be perfect, have you ever seen anyone critique the looks of crust when they are shoving cheesecake into their face? I think not.


4.) In another mixing bowl, add the package of filling from the box of no-bake cheesecake mix. Add your International Delight Pumpkin Pie Spice creamer and mix according to the package!


5.) Using a spoon, scoop the cream cheese filling into the mini cupcake liners, on top of the crust.

6.) Once you’ve filled all 24 mini cupcake liners, pop the cheesecakes into the fridge and let them chill for at least an hour. I would even consider doing this the night before to have them really set up.


7.) Top with whipped cream, cinnamon, a pecan – whatever you like! I have an awesome recipe for Homemade Vanilla Whipped Cream, with a dash of cinnamon that would really take these up a notch!

This recipe is so easy and flexible! You could use any flavor International Delight creamer as a substitute for the milk in this recipe and it would taste amazing. I think the Almond Joy, Peppermint Mocha or York Peppermint creamers would all be especially good during the holidays and you can get creative with a topping (like crushed candy canes, chocolate shavings or even mini York mints).

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I topped mine with the Homemade Vanilla Whipped Cream and then Pumpkin Spice powder (found in spice aisle), a pecan and/or cinnamon/sugar mix (which I also found in a grinder in spice aisle).


I also made version without the pecan for people who prefer. Although I haven’t tried it, I bet the cheesecakes would freeze just fine (without any toppings) until you’re ready to pull them out?  Let me know if your try this!

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Did you know you can use International Delight in replace of milk or water in most recipes? This is especially great for those of you who have dairy allergies!


Here are other International Delight recipes that I’ve posted:

This recipe is proudly sponsored by International Delight! As a valued partner of International Delight I am compensated for posts such as these. All content, photos, opinions and recipe ideas are solely mine. I’ll be posting a recipe every Friday in November as a way to #DelightInTheSeason


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  1. I made these for a Potluck yesterday and they were a HUGE hit! Everyone loved them!! … With that said, however, I would tweak this recipe a bit for next time. I thought that they were VERY sweet with minimal pumpkin flavor. If I were to make these again I would definitely add some cinnamon, nutmeg, ginger, or allspice / pumpkin spice to the batter. 🙂

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