Description
Delight in these easy No-Bake Pumpkin Cheesecake Cups, perfect for a quick and delicious fall dessert. Featuring a spiced pumpkin cheesecake filling layered over a buttery graham cracker crust, these individual cups are creamy, flavorful, and require no baking—ideal for effortless entertaining or a cozy treat.
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 cinnamon
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix well until the crumbs are evenly coated. Spoon approximately 2 tablespoons of this mixture into the bottom of each of 6 small cups or jars, pressing down gently to form a compact base.
- Make the filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix thoroughly until all ingredients are fully blended.
- Fold in whipped topping: Gently fold the whipped topping or whipped cream into the pumpkin mixture until the filling is smooth and fluffy, taking care not to deflate the mixture.
- Assemble the cups: Spoon or pipe the pumpkin cheesecake filling evenly over the graham cracker crust in each cup, filling them up.
- Chill: Refrigerate the assembled cups for at least 1 hour to allow the cheesecake filling to set properly.
- Add garnish and serve: Before serving, top each cup with extra whipped cream, crushed graham crackers, and a pinch of cinnamon if desired for added texture and flavor.
Notes
- These cheesecake cups can be prepared up to 2 days in advance and stored in the refrigerator.
- For a lighter version, substitute reduced-fat cream cheese and light whipped topping.
- Crushed gingersnap cookies can be used instead of graham crackers to add a spicy twist.
