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No-Bake Pumpkin Cheesecake Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 81 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 20 minutes (including chilling time)
  • Yield: 6 individual cups
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

Delight in these No-Bake Pumpkin Cheesecake Cups, a creamy and luscious dessert perfect for fall or any time you crave a rich and easy pumpkin treat. Each individual cup features a buttery graham cracker crust topped with a spiced pumpkin cheesecake filling, finished with whipped cream and a sprinkle of graham crackers or cinnamon. Ready in under 20 minutes and requiring no baking, these cups are perfect for quick gatherings or make-ahead dessert indulgences.

Ingredients

Crust

  • 1 cup graham cracker crumbs (gluten-free if needed)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

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

  1. Prepare the Crust. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix thoroughly until the mixture holds together and forms a sandy, uniform texture suitable for pressing into cups.
  2. Form the Crust Base. Spoon approximately 2 tablespoons of the crust mixture into each individual serving cup or jar. Press lightly with your fingers or the back of a spoon to create a firm crust layer that will support the filling.
  3. Make the Pumpkin Cheesecake Filling. Using a mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, free of lumps.
  4. Add Pumpkin and Spices. Incorporate the pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, and cinnamon into the cream cheese. Beat again until all ingredients are fully combined and the mixture is creamy.
  5. Fold in Whipped Cream. Gently fold the whipped cream or whipped topping into the pumpkin mixture. Take care to maintain a light, airy texture by folding carefully rather than stirring vigorously.
  6. Assemble the Cups. Spoon the prepared pumpkin cheesecake filling evenly over the pressed graham cracker crusts in each cup. Smooth the tops with a spatula or the back of a spoon for a neat presentation.
  7. Add the Toppings. Top each cheesecake cup with a dollop of extra whipped cream. Sprinkle crushed graham crackers or a pinch of cinnamon over the whipped cream to add texture and extra flavor.
  8. Chill and Serve. Refrigerate the assembled cups for at least 2 hours to allow the cheesecake filling to set and flavors to meld. Serve chilled for best taste and texture.

Notes

  • For a gluten-free version, ensure your graham crackers are certified gluten-free.
  • Use full-fat cream cheese for the creamiest texture.
  • Pumpkin pie spice can be substituted with a homemade mix of cinnamon, nutmeg, ginger, and cloves if desired.
  • These cups can be prepared a day ahead and stored covered in the refrigerator.
  • To make it vegan, substitute cream cheese and whipped cream with plant-based alternatives.
  • Adjust the sugar to taste if you prefer a less sweet dessert.

Find it online: https://slsrecipes.com/no-bake-pumpkin-cheesecake-cups-recipe-2/