Description
Delight in these easy, no-bake pumpkin cheesecake cups—perfect individual fall desserts featuring a spiced pumpkin cream cheese filling atop a buttery graham cracker crust. Ready in just over an hour with no oven required, these creamy treats are ideal for seasonal celebrations or anytime you crave a creamy, autumn-inspired dessert.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon brown sugar
Filling
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/3 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream, plus more for garnish
Topping (Optional)
- Crushed graham crackers
- Pinch of ground cinnamon
Instructions
- Prepare the crust: In a bowl, thoroughly mix the graham cracker crumbs, melted butter, and brown sugar until the mixture is evenly combined. Spoon about 2 tablespoons of this crust mixture into the bottom of each of 6 small cups or jars, pressing gently and firmly to create a compact base for the cheesecake layer.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps. Add the canned pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ground ginger, and vanilla extract to the cream cheese and mix until the filling is uniform in color and texture.
- Incorporate whipped topping: Gently fold in the whipped topping or whipped cream into the pumpkin cream cheese mixture, taking care to maintain a light and fluffy texture throughout.
- Assemble the cups: Spoon or pipe the pumpkin cheesecake filling evenly over the prepared graham cracker crust in each cup, filling them nearly to the top.
- Chill: Place the assembled cheesecake cups in the refrigerator and chill for at least 1 hour to allow them to set properly.
- Serve and garnish: Before serving, top each cup with additional whipped cream, a sprinkle of crushed graham crackers, and a dash of cinnamon if desired for added texture and flavor.
Notes
- These no-bake pumpkin cheesecake cups can be made up to 2 days ahead and stored in the refrigerator, making them great for advance preparation.
- For a lighter version, substitute regular cream cheese with reduced-fat cream cheese and use light whipped topping instead of regular whipped cream.
- To add a spice twist to the crust, try using crushed gingersnap cookies in place of graham cracker crumbs.
