Mini Pumpkin Caramel Pecan No-Bake Cheesecakes
Prep time
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These no-bake mini pumpkin cheesecakes are a lighter dessert, perfect for the fall and holiday seasons!
Recipe type: Dessert
Serves: 6
  • 2 containers Dannon® Oikos® Pumpkin Pie Greek Yogurt®
  • 4 oz ⅓ fat cream cheese
  • 1 package Mini Graham Cracker Pie Crust (6-count)
  • Reddi-wip®
  • ½ Cup chopped pecans
  • 2 Tbsp Caramel Sauce
  • Pinch of pumpkin pie spice
  1. Mix Greek yogurt and cream cheese, until creamy & well-combined (using a high-powered blender, food processor, or by hand).
  2. Fill each mini pie crust with the cheesecake filling (be sure not to overfill).
  3. Refrigerate for at least a couple hours to set-up more if desired or serve immediately.
  4. To serve, top each mini pie with a swirl of Reddi-wip®. Then, sprinkle on some chopped pecans, a drizzle of caramel sauce, and a dusting of pumpkin pie spice!
  5. Enjoy!
Recipe by Mom Endeavors at