Description
These No-Bake Pumpkin Cheesecake Cups are a delightful and easy-to-make fall dessert that combines creamy pumpkin-flavored cheesecake filling with a crunchy graham cracker crust. Perfect for individual servings, they require no baking and come together quickly, making them ideal for a festive treat or an everyday indulgence.
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 and holds together when pressed.
- Form the Crusts: Spoon about 2 tablespoons of the crust mixture into each individual serving cup or jar, pressing lightly to form an even base layer.
- Make the Pumpkin Cheesecake Filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy.
- Add Pumpkin and Spices: Incorporate the pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, and ground cinnamon into the cream cheese. Beat until the mixture is well blended and creamy.
- Fold in Whipped Cream: Gently fold the whipped cream or whipped topping into the pumpkin cream cheese mixture until the filling is light, fluffy, and fully combined.
- Assemble the Cups: Spoon the pumpkin cheesecake filling evenly over the prepared graham cracker crusts in each cup, smoothing the tops for an even appearance.
- Add the Toppings: Top each cup with a dollop of extra whipped cream and sprinkle with crushed graham crackers or a dash of cinnamon for garnish.
- Chill and Serve: Refrigerate the assembled cheesecake cups for at least 2 hours to allow the filling to set before serving.
Notes
- For a gluten-free version, use gluten-free graham cracker crumbs.
- Be sure the cream cheese is softened to avoid lumps in the filling.
- You can prepare these cups a day ahead and keep them refrigerated until serving.
- Optionally, add chopped nuts or a drizzle of caramel sauce for extra texture and flavor.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
