Wondering what to serve your guests during Thanksgiving? I found two mini-cheesecake recipes that are perfect for the special occasion. When looking for something festive, pumpkin is the perfect choice, while if you are aiming for something more classic that you know everybody will love, consider strawberry. 

Here is the recipe for the pumpkin cheesecake. 

Mini Pumpkin Pie Cheesecakes (No-Bake)

Prep: 4 hours & 25 minutes Servings: 30 mini-cheesecakes

Ingredients:

• 30 disposable 2 oz shot glasses
• 15 gingersnap cookies
• 2 tablespoons butter (melted)
• 3 cups heavy whipping cream
• 3 cups powdered sugar
• 16 oz cream cheese (softened)
• 1 cup canned pumpkin puree
• 2 tablespoons light brown sugar (firmly packed)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions:

1. In a food processor, pulse cookies until mostly crumbled. Add butter and pulse until completely blended (fine crumbs).
2. Using a small spoon, gently pack about 1 ½ teaspoons of the crumbled cookie mixture into the bottom of each shot glass (30 shot glasses total). Reserve any extra crumbs to sprinkle on top.
3. Combine heavy cream, 1 cup powdered sugar, and 2 teaspoons vanilla extract in a large bowl. Use an electric mixer to beat until mixture is thick and billowy and stiff peaks have formed.
4. Divide whipped cream in half (approximate is fine), you will need half for the filling and half for the topping. Set both aside for now.
5. Using an electric mixer or stand mixer, beat together cream cheese, pumpkin puree, and brown sugar until mixture is smooth and well-combined.
6. Gradually stir in powdered sugar until combined.
7. Add in pumpkin spice and vanilla extract, then stir well.
8. Take one half of your reserved whipped cream and carefully fold it into the pumpkin mixture until smooth. 
9. Pipe filling into prepared shot glasses, filling nearly to the brim.
10. Pipe or dollop your remaining half of whipped cream evenly overtop the dessert shooters. If you reserved any cookie crumbs, sprinkle these over the whipped cream for decoration if desired. While these desserts may be served immediately, the filling will be quite soft and recommended to chill in the refrigerator in an airtight container for at least 4 hours before serving.

This recipe was delicious. It was the perfect amount of sweet while also having that nostalgic pumpkin flavor everyone loves during the holidays. I served these to my family and friends and, while some of them didn’t like pumpkin, they loved them. 

I didn’t have any 2 oz shot glasses, but I was able to find 9 oz ones at the store and I used those. That totaled it up to only being able to make around 10 desserts, but I believe this was the perfect size for them. I love how easy they were to serve and I think it was the perfect amount to eat. I would definitely recommend this recipe and I will confidently remake these any time of the year.

Here is the second recipe for the strawberry cheesecake. 

Mini Strawberry Cheesecakes (No-Bake)

Prep: 4 hours & 30 minutes Servings: 12 mini-cheesecakes

Ingredients: 

• 1 ½ cups graham crackers
• ¼ cup sugar
• 6 tablespoons butter
• 16 oz cream cheese (softened)
• 1 cup powdered sugar
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 ½ cup heavy whipping cream
• 4 cups strawberries (washed, sliced thinly)

Instructions:

1. Line a muffin pan with paper liners.
2. In a medium sized bowl, whisk together graham crackers and sugar.
3. Add in butter and stir until combined.
4. Add 1 tablespoon of mixture into each cupcake liner and firmly press down evenly.
5. In a large bowl, beat cream cheese for 2-3 minutes or until smooth.
6. Add powdered sugar, lemon juice, and vanilla. Mix until combined.
7. In a medium bowl, add heavy cream and beat on high with an electric mixer until stiff peaks form.
8. Fold half the whipped cream into the cream cheese mixture then fold in the remaining half until fully combined.
9. Spoon filling evenly on top of the crust.
10. Cover tightly with plastic wrap and chill in the refrigerator for 4 hours or overnight.
11. Top with fresh strawberries and enjoy.

I loved this recipe because it wasn’t too sweet and the strawberries were the perfect touch. It was refreshing and just satiating enough for me. I also shared this recipe with my family and it was a hit.

I did a similar thing with this recipe as the last and I served these in 9 oz cups instead of paper liners. This way, I could compare the two evenly. I loved how easy this was to make and I don’t think I can choose which was better because they were both so delicious.

I 100% recommend both of these recipes, even to a beginner baker, looking for that extra thing to top off your Thanksgiving dessert.