Description
These No-Bake Pumpkin Cheesecake Cups are a creamy and delicious autumn-inspired dessert that’s quick to prepare and perfect for any occasion. Featuring a buttery graham cracker crust with a spiced pumpkin cheesecake filling, topped with whipped cream and a sprinkle of cinnamon or graham crackers, these individual cups offer a delightful seasonal treat without the need for baking.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs (gluten-free if needed)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
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, mix the graham cracker crumbs, melted butter, and sugar until combined thoroughly to create a crumbly mixture that holds together when pressed.
- Form the Crust in Cups: Spoon about 2 tablespoons of the crumb mixture into individual serving cups or jars. Press lightly with your fingers or the back of a spoon to form an even, compact crust layer at the bottom of each cup.
- Make the Pumpkin Cheesecake Filling: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy to remove any lumps completely.
- Add Pumpkin and Spices: Add the pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, and ground cinnamon to the cream cheese. Beat the mixture again until it becomes smooth, creamy, and well combined.
- Incorporate Whipped Cream: Gently fold the whipped cream or whipped topping into the pumpkin mixture. Use a spatula to fold carefully until the filling is light, fluffy, and homogenous, maintaining the airy texture.
- Assemble the Cups: Spoon the whipped pumpkin cheesecake filling evenly over the prepared crust layer in each cup. Smooth the tops with the back of a spoon or spatula for a neat presentation.
- Add the Toppings: Top each cheesecake cup with a dollop of extra whipped cream. Sprinkle a little crushed graham crackers or a light dusting of cinnamon on top for added texture and flavor.
- Chill and Serve: Refrigerate the assembled cups for at least 2 hours to allow the cheesecake filling to set properly. Serve chilled for the best texture and taste experience.
Notes
- Use gluten-free graham crackers if catering to gluten-sensitive diets.
- Ensure cream cheese is softened to room temperature for easier mixing and a smoother filling.
- For a lighter option, use reduced-fat cream cheese and whipped topping.
- These cups can be stored covered in the refrigerator for up to 3 days.
- To enhance the pumpkin flavor, add a pinch of nutmeg along with the pumpkin pie spice.
