Description

These No-Bake Pumpkin Cheesecake Cups offer a creamy, spiced dessert perfect for fall with minimal effort and no oven required. Layers of buttery graham cracker crust and fluffy pumpkin cheesecake filling make an elegant treat.

Ingredients

Scale

1 1/2 cups crushed graham crackers

4 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

1 cup pumpkin puree

1 1/2 cups whipped topping

1/2 cup granulated sugar

2 tablespoons brown sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

Instructions

1. Combine crushed graham crackers and melted butter until mixture resembles damp sand.

2. Press about two tablespoons of the crust mixture into the bottom of each serving cup and chill for 10 minutes.

3. Beat softened cream cheese until smooth, then add pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract and mix until combined.

4. Fold whipped topping gently into the pumpkin mixture until light and airy.

5. Layer the pumpkin cheesecake filling over the chilled crust in each cup, smoothing the tops.

6. Cover cups and refrigerate for at least 3 to 4 hours or overnight to set.

7. Before serving, garnish with whipped cream, a sprinkle of cinnamon, or caramel drizzle as desired.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 18
Sodium: 200
Fat: 24
Saturated Fat: 10
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 30
Fiber: 1
Protein: 4
Cholesterol: 50

Keywords: no-bake pumpkin cheesecake cups, pumpkin cheesecake recipes no bake, easy pumpkin cheesecake recipe, pumpkin spice dessert, fall dessert, no bake cheesecake cups