Description
These No-Bake Pumpkin Cheesecake Cups offer a creamy, spiced pumpkin filling layered over a buttery graham cracker crust. Perfect for fall or any time you crave a fuss-free dessert, they’re quick to assemble and require no baking, making them ideal for easy entertaining.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs (gluten-free if needed)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Filling
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 cup whipped cream or whipped topping
Toppings
- Extra whipped cream
- Crushed graham crackers or a sprinkle of cinnamon
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened.
- Form the Crust in Cups: Spoon about 2 tablespoons of the crust mixture into individual serving cups or jars, then press lightly to form a firm, even layer at the bottom.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Pumpkin and Spices: Mix in the pumpkin puree, granulated sugar, pure vanilla extract, pumpkin pie spice, and ground cinnamon. Beat the mixture until well combined and creamy.
- Fold in Whipped Cream: Gently fold the whipped cream or whipped topping into the pumpkin mixture until the filling is light and fluffy.
- Assemble the Cups: Evenly spoon the pumpkin cheesecake filling over the prepared graham cracker crusts in the cups, smoothing the tops with a spatula.
- Add Toppings: Top each cup with a dollop of extra whipped cream and sprinkle with crushed graham crackers or a dusting of cinnamon for garnish.
- Chill and Serve: Refrigerate the assembled cups for at least 2 hours to allow the filling to set before serving.
Notes
- For gluten-free options, use gluten-free graham cracker crumbs.
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Adjust the amount of pumpkin pie spice according to your taste preference.
- These cups can be prepared a day ahead and stored covered in the refrigerator.
- For a lighter version, use reduced-fat cream cheese and whipped topping.
