Instead of making mini cheesecakes, you can definitely adapt this to be in a full pumpkin spice no bake cheesecake. I would recommend making a traditional graham cracker pie crust by baking the crust, completely cooling and chilling the crust, and then filling the crust with the pumpkin spice filling. Then chill the pie in the fridge for a few hours to set. However, the filling won’t set like a traditional pie since the whipped topping makes the filling light, so you might not get crisp lines as you cut and serve the pie.