Description
These No-Bake Pumpkin Cheesecake Cups are a delightful and easy-to-make dessert perfect for fall. Featuring a gluten-free graham cracker crust topped with a creamy pumpkin cheesecake filling, these cups are made without an oven and chilled to set. Garnished with whipped cream and a sprinkle of crushed graham crackers or cinnamon, they offer a deliciously spiced treat that’s perfect for any occasion.
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, combine the graham cracker crumbs, melted butter, and sugar until all ingredients are evenly mixed.
- Form the Crust Base: Spoon about 2 tablespoons of the crust mixture into individual serving cups or jars and press lightly to create an even, compact base layer.
- Make the Pumpkin Cheesecake Filling: In a mixing bowl, beat the cream cheese until it becomes smooth and creamy, ensuring no lumps remain.
- Add Pumpkin and Spices: Mix in the canned pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and cinnamon to the cream cheese, and beat until the mixture is well combined and creamy.
- Fold in Whipped Cream: Gently fold the whipped cream or whipped topping into the pumpkin mixture until light and fluffy, being careful not to deflate the airy texture.
- Assemble the Cups: Evenly spoon the pumpkin cheesecake filling over the prepared crust in each cup, smoothing the tops with a spoon or spatula.
- Add Toppings: Top each cup with a dollop of extra whipped cream and garnish with crushed graham crackers or a light sprinkle of cinnamon for added texture and flavor.
- Chill and Serve: Refrigerate the assembled cups for at least 2 hours to allow the cheesecake filling to set firmly before serving.
Notes
- You can use gluten-free graham crackers to make this dessert gluten-free.
- For a richer flavor, use full-fat cream cheese and heavy whipping cream for the whipped topping.
- These cups can be prepared a day in advance and stored in the refrigerator.
- Adjust the amount of pumpkin pie spice based on your preference for spiciness.
- If you prefer, substitute whipped cream with whipped topping for a dairy-free option.
