Description

These no-bake pumpkin cheesecake cups combine a buttery graham cracker crust with a creamy spiced pumpkin filling for an effortless fall dessert. Perfect for gatherings or cozy nights, they require no oven and set in individual cups for easy serving.

Ingredients

Scale

1 cup graham cracker crumbs

4 tablespoons melted butter

1 tablespoon light brown sugar

8 ounces cream cheese, softened

3/4 cup pumpkin puree

1/2 cup powdered sugar

2 tablespoons brown sugar

1.5 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1 cup whipped topping

whipped cream for garnish

ground cinnamon for garnish

optional crushed pecans

Instructions

1. combine graham cracker crumbs melted butter and brown sugar until mixture holds together

2. beat cream cheese until smooth then add pumpkin puree powdered sugar brown sugar pumpkin pie spice and vanilla extract and mix until creamy

3. gently fold in whipped topping until just combined for a light fluffy filling

4. chill crust mixture and pumpkin filling for 15 minutes to firm

5. press 2 to 3 tablespoons of crust into the bottom of each cup

6. spoon or pipe pumpkin filling over crust leaving room for topping

7. refrigerate assembled cups for at least 2 to 3 hours until set

8. top each cup with whipped cream and sprinkle with cinnamon and optional pecans before serving

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: dessert
Method: no bake
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 15
Sodium: 150
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 20
Fiber: 1
Protein: 4
Cholesterol: 50

Keywords: no bake pumpkin cheesecake, pumpkin cheesecake cups, easy fall dessert, individual cheesecakes, pumpkin spice dessert