Comments on: Mini Pumpkin Pie Cheesecakes (No Bake)

By: Sam Merritt

Sam Merritt — Mon, 01 Dec 2025 02:16:54 +0000

In reply to Kassy. Hi Kassy! You could certainly add another layer of crumb. I probably wouldn't make it as thick as the base or cut down on the base so you aren't overwhelmed with crust. :)

By: Sam Merritt

Sam Merritt — Wed, 26 Nov 2025 17:49:44 +0000

In reply to Laura. Hi Laura! A package of cream cheese is 8oz so you'll need 2. :)

By: Laura

Laura — Wed, 26 Nov 2025 03:23:03 +0000

In reply to Jingle bells OR thanksgiving turkey. Is it 1 or 2 packages of cream cheese? It says 2 in the ingredients but at the bottom it says 16 oz so I’m thinking that’s 1 package??

By: Kassy

Kassy — Tue, 25 Nov 2025 21:17:09 +0000

Hello, this is more of a question. I am wanting to try this recipe! However, i am thinking about breaking up the cream cheese layer with a second crumb layer. Would the gingersnap cookie flavor be too strong for that? I only ask because i have never tasted gingersnap cookies.
Thank you!

By: Jingle bells OR thanksgiving turkey

Jingle bells OR thanksgiving turkey — Tue, 18 Nov 2025 23:30:49 +0000

sooooo cute!! love it, ty!!!!

By: Sam Merritt

Sam Merritt — Mon, 17 Nov 2025 21:32:09 +0000

In reply to Kaitlin. I'm so glad they were such a hit, Kaitlin! I actually have a peppermint bark cheesecake cup that would work well for a Christmas gathering. :)

By: Kaitlin

Kaitlin — Sun, 16 Nov 2025 06:50:34 +0000

I doubled this recipe and made 60 for a work pitch in. Every single one was gone! I was wondering… i would love to do a recipe for Christmas, and wanted some ideas from you!

By: Sam Merritt

Sam Merritt — Fri, 14 Nov 2025 17:17:45 +0000

In reply to Morgan. Hi Morgan! You need pumpkin pie spice and vanilla extract for this recipe. If you don't have pumpkin pie spice you can make it yourself. :)

By: Morgan

Morgan — Thu, 13 Nov 2025 20:24:09 +0000

I can’t find pumpkin extract anywhere. Will this be fine without?

By: Sam Merritt

Sam Merritt — Wed, 05 Nov 2025 02:23:06 +0000

In reply to Kate. Hi Kate! Homemade should work just fine here. :)

By: Kate

Kate — Mon, 03 Nov 2025 23:24:07 +0000

Can these be made with homemade cookies (which are usually a bit softer) or is store-bought better? Thanks!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 13 Oct 2025 19:25:01 +0000

In reply to Natasha. Yay! Thanks for using our recipe, Natasha!

By: Robert Kwiatkowski

Robert Kwiatkowski — Mon, 13 Oct 2025 19:16:37 +0000

In reply to Sam Merritt. Use lemon curd or lemon pudding with some lemon zest and lemon extract and fold that into the whipped cream

By: Natasha

Natasha — Sun, 12 Oct 2025 16:39:29 +0000

I just made these yesterday for my family thanksgiving and they were a huge hit!! I used 5oz cups vs 2oz, which yielded about 15 cups. I followed the recipe from start to finish other than adding a touch of cinnamon in the pumpkin pie filling and they turned out exactly as shown and way better than I expected! I’ll definitely make these again. Thank you!

By: Sam Merritt

Sam Merritt — Tue, 24 Jun 2025 16:34:48 +0000

In reply to Alexa. Hi Alexa! Unfortunately I have not tried a no bake lemon cheesecake so I'm not sure how this would be done. :(

By: Alexa

Alexa — Thu, 19 Jun 2025 23:21:14 +0000

These look delish but I’m wanting to do a lemon version. Is there a way I can make these with lemon instead of pumpkin or do you have another recipe for lemon? Thanks!!

By: Sam

Sam — Tue, 19 Nov 2024 16:50:39 +0000

In reply to Sarah. Hi Sarah! I think it could work, but it will be softer than a classic cheesecake and may require freezing for a little bit to be able to slice it. I'm not sure what size pan this will fill.

By: Sam

Sam — Tue, 19 Nov 2024 11:54:13 +0000

In reply to Mary Ann LaRue. They will be good for a couple of months in the freezer. :)

By: Mary Ann LaRue

Mary Ann LaRue — Mon, 18 Nov 2024 21:35:21 +0000

In reply to Emily @ Sugar Spun Run.

How long can these stay frozen??

By: Sarah

Sarah — Sat, 16 Nov 2024 17:22:02 +0000

can I make this in a cake pan instead of individual and what size pan would you suggest.

By: Sam

Sam — Wed, 23 Oct 2024 11:37:55 +0000

In reply to Karen. Hi Karen! I would probably leave it off when freezing. :)

By: Karen

Karen — Tue, 22 Oct 2024 20:46:03 +0000

If planning to freeze, do you recommend leaving the Cool Whip off until ready to serve or, can I go add ahead of freezing?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 11 Oct 2024 16:51:37 +0000

In reply to Barb. Hi Barb! We'd recommend using a more supportive vessel. The liners probably won't hold up

By: Olga

Olga — Thu, 10 Oct 2024 15:44:15 +0000

In reply to Sam. ok thank you I will stick with the heavy cream homemade version. thank you so much.

By: Sam

Sam — Thu, 10 Oct 2024 11:11:31 +0000

In reply to Olga. Hi Olga! Homemade tastes so much better if you ask me. I would certainly recommend it. It will hold in a bigger cup. :)