Description
These No-Bake Pumpkin Cheesecake Cups are a creamy and festive dessert perfect for fall gatherings. Featuring a buttery graham cracker crust topped with a smooth pumpkin cheesecake filling spiced with pumpkin pie spice and cinnamon, each cup is finished with whipped cream and a dusting of crushed graham crackers or cinnamon. Easy to prepare and requiring no baking, these individual servings are perfect for a quick yet elegant pumpkin dessert.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs (gluten-free if needed)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Pumpkin Cheesecake 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, thoroughly mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture is well combined and holds together when pressed.
- Form the Crust: Spoon about 2 tablespoons of the crumb mixture into individual serving cups or jars, pressing lightly with the back of a spoon or your fingers to evenly form a firm crust layer.
- Make the Pumpkin Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
- Add Pumpkin and Spices: Add the canned pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, and ground cinnamon to the cream cheese. Beat the mixture until creamy, smooth, and evenly combined.
- Incorporate Whipped Cream: Gently fold in the whipped cream or whipped topping into the pumpkin mixture using a spatula, stirring carefully to maintain a light and fluffy texture.
- Assemble the Cups: Spoon the pumpkin cheesecake filling evenly over each prepared crust, smoothing the tops with the back of a spoon or spatula for an even finish.
- Add the Toppings: Top each cup generously with extra whipped cream and garnish with a sprinkle of crushed graham crackers or a dusting of cinnamon for added texture and flavor.
- Chill and Serve: Place the assembled cups in the refrigerator and chill for at least 2 hours to allow the filling to set properly before serving. Enjoy chilled.
Notes
- You can use gluten-free graham crackers to make this dessert gluten-free.
- For a dairy-free version, substitute cream cheese and whipped cream with vegan alternatives.
- Be sure to soften the cream cheese to room temperature for easier mixing and a smoother filling.
- To make individual servings more festive, garnish with a cinnamon stick or a small piece of pumpkin spice cookie.
- Refrigerate leftovers in an airtight container for up to 3 days.
