Description
No-Bake Pumpkin Cheesecake Cups combine creamy, spiced pumpkin cheesecake with a crunchy graham cracker crust—all served in individual portions. Perfect for autumn gatherings, holidays, or a quick no-fuss dessert.
Ingredients
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
Topping:
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.
- Spoon about 2 tablespoons of the mixture into individual serving cups or jars. Press lightly to form the crust.
- Make the Pumpkin Cheesecake Filling
- In a mixing bowl, beat the cream cheese until smooth.
- Add pumpkin puree, sugar, vanilla, pumpkin pie spice, and cinnamon. Beat until creamy and well combined.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Assemble the Cups
- Spoon the pumpkin cheesecake filling evenly over the prepared crusts. Smooth the tops.
- Add the Toppings
- Top each cup with whipped cream and a sprinkle of crushed graham crackers or cinnamon.
- Chill and Serve
- Refrigerate for at least 2 hours to set before serving.
Notes
Gluten-Free Option: Use gluten-free graham crackers.
Make Ahead: Prepare a day ahead for convenience.
Variations: Use gingersnaps, Oreos, or nuts for a customized crust.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 6 individual cups
- Calories: 240 kcal
