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No Bake Salted Pecan Pumpkin Cheesecake

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Gimme Some Oven
Updated Apr 25, 2017
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Delightful little pumpkin cheesecakes with a salted pecan crust.

More About This Recipe

  • Delightful little pumpkin cheesecakes with a salted pecan crust…delish! Who loves cheesecake? Pumpkin pie?? Pecan pie??? Well if you raised your hand to any of those, I’m pretty sure you are going to love these cute little No-Bake Salted Pecan Pumpkin Cheesecakes! These delightful little desserts are made with a buttery salted pecan crust. Then topped with a spiced pumpkin cream-cheese filling. And then of course, topped with a little whipped cream…just because. But the best part is that there is no baking required! Just whip everything together and press it into your favorite serving dishes (glass pots, ramekins, or even make one big pie), and you’re good to go in less than 30 minutes. My friends adored these! Garnish on top with a pecan, or just serve as is. You’re going to love these! So cute, quick and easy…and delish! More Mini Desserts Love desserts served individually portioned? Then try some more!

No Bake Salted Pecan Pumpkin Cheesecake

  • Prep Time 30 min
  • Total 30 min
  • Servings 8
  • Ingredients 13
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Ingredients

Pecan Crust

  • 2 cups whole pecans
  • 2 tablespoon butter, melted
  • 2 tablespoon brown sugar
  • 1 teaspoon flaked sea salt

Pumpkin Cheesecake Filling

  • 1 (8 oz) brick cream cheese, room temperature
  • 3/4 cup pumpkin puree
  • 1/2 cup yogurt (such as Yoplait® Light pumpkin pie yogurt)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Ground pinch of cloves
  • 4 cups whipped cream, divided

Instructions

  • Step 
    1
    Preheat oven to 400°F. Spread out pecans in an even layer on a baking sheet. Toast for about 5-7 minutes until fragrant. Remove from oven.
  • Step 
    2
    Reserve about 8 pecans to top the cheesecakes if desired. Then crumble the rest by hand or in a food processor. Toss together the crumbled pecans with the melted butter, brown sugar and sea salt until combined. Then portion the pecan crust evenly into your serving dishes or ramekins, and press down lightly to flatten. (I used about 2 tablespoons per serving dish.)
  • Step 
    3
    To make the filling, use a food processor or electric mixer to whip the cream cheese until smooth. Add in the pumpkin puree, yogurt, sugars, cinnamon, nutmeg and cloves, and continue mixing until smooth. (Although a few little lumps are ok!)
  • Step 
    4
    Fold in 2 cups of the whipped cream by hand, combining until smooth. Then use a pastry bag or a spoon to portion the filling evenly into your serving dishes.
  • Step 
    5
    Top with the remaining whipped cream, and if desired, your reserved pecans. Serve immediately, or refrigerate up to 2 hours.

Nutrition

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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