Description

Indulge in the creamy, spiced goodness of these No-Bake Pumpkin Cheesecake Cups. Perfect for fall gatherings or Thanksgiving, these individual desserts are a delightful blend of pumpkin, cream cheese, and graham cracker crust.

Ingredients

Crust:

1 cup graham cracker crumbs
3 tbsp melted butter
2 tbsp brown sugar

Cheesecake Filling:

8 oz cream cheese (softened)
½ cup powdered sugar
1 cup canned pumpkin purée
1 tsp pumpkin pie spice
½ tsp cinnamon
1 tsp vanilla extract
1 ½ cups whipped topping

Topping:

Whipped cream
Crushed graham crackers

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Instructions

Prepare Crust: Combine graham cracker crumbs, melted butter, and brown sugar. Press into cups.
Make Filling: Beat cream cheese and sugar. Add pumpkin, spices, and vanilla. Fold in whipped topping.
Assemble: Layer filling over crust. Chill for 2 hours.
Serve: Top with whipped cream and graham cracker crumbs.

Notes

For dairy-free, use dairy-free substitutes.
Make ahead and store chilled for 1–2 days.
Use mini dessert cups for serving.