Dessert

No-Bake Mini Cheese Pumpkin Cracker Pies Recipe

Name: No-Bake Mini Cheese Pumpkin Cracker Pies Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup finely crushed buttery round crackers (such as Ritz); 3 tablespoons unsalted butter, melted; 1 tablespoon granulated sugar; 4 ounces cream cheese, softened; 2 tablespoons powdered sugar; 1/2 cup canned pumpkin purée; 1/2 teaspoon pumpkin pie spice; 1/2 teaspoon vanilla extract; 1/2 cup whipped cream; Pinch of ground cinnamon (optional)

BySophie Carsel January 10, 2026January 10, 2026

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Introduction

These No-Bake Mini Cheese Cracker Pumpkins are a delightful fall treat that’s easy to make and perfect for any occasion. With a buttery cracker crust and a creamy pumpkin spice filling, they offer all the flavors of pumpkin pie in a bite-sized form.

A close-up view of a small pie with three visible layers: the bottom layer is a crumbly, textured crust with a mix of brown and golden colors, the middle layer is a smooth, dense orange filling with a slightly glossy surface, and the top layer is a large, fluffy swirl of white whipped cream dusted with light brown powder, all sitting on a white plate against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup finely crushed buttery round crackers, such as Ritz
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
4 ounces cream cheese, softened
2 tablespoons powdered sugar
1/2 cup canned pumpkin purée
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup whipped cream
Pinch of ground cinnamon (optional)

Instructions

Step 1: In a mixing bowl, combine the crushed buttery crackers, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Step 2: Line a mini muffin tin with paper liners or lightly grease it. Evenly distribute the cracker mixture into 12 cups and press firmly to form compact crust bases.
Step 3: In a separate bowl, beat the softened cream cheese and powdered sugar until smooth using a whisk or electric mixer.
Step 4: Add the pumpkin purée, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Mix until creamy and well combined.
Step 5: Spoon or pipe equal portions of the pumpkin filling onto each prepared crust, smoothing the tops with a spatula or spoon.
Step 6: Refrigerate the mini pies for at least 1 hour to allow the filling to set before serving.
Step 7: Just before serving, top each mini pie with a dollop of whipped cream and, if desired, a light sprinkle of ground cinnamon.

Tips & Variations

Substitute the buttery crackers with graham crackers for a different flavor profile.
If you prefer a spicier taste, increase the pumpkin pie spice to 3/4 teaspoon.
Use canned or homemade whipped cream for fresh topping right before serving.
For easier filling, pipe the pumpkin mixture into the crust using a piping bag or zip-top bag with the corner cut off.

Storage

Store the mini pumpkin pies covered in the refrigerator for up to 3 days. They are best enjoyed chilled. If needed, let them sit at room temperature for 10-15 minutes before serving to soften slightly. Avoid freezing, as the texture may change upon thawing.

How to Serve

A close-up image of a small pumpkin cheesecake with three distinct layers, placed on a white plate over a white marbled surface. The bottom layer is a dark brown, crumbly graham cracker crust packed tightly, with a rough texture and uneven edges extending upwards slightly. The middle layer is a thick, smooth pumpkin cheesecake with a bright, warm orange color, and a creamy, slightly moist texture. The top layer is a generous swirl of white whipped cream with soft, fluffy peaks, lightly dusted with a fine sprinkle of brown cinnamon powder. The background is softly blurred, highlighting the dessert's rich details. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini pies in advance?

Yes, you can prepare them up to 24 hours ahead and keep them refrigerated. Just wait to add the whipped cream topping until right before serving for the best texture and appearance.

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but make sure to cook and puree fresh pumpkin until smooth and remove excess moisture. Canned pumpkin purée provides consistent texture and flavor, making it the easier choice.