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Easy No-Bake Pumpkin Cheesecake Cups

no-bake pumpkin cheesecake cups - featured image
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These easy no-bake pumpkin cheesecake cups are the perfect fall dessert with a creamy, tangy pumpkin filling and a buttery graham cracker crust. No oven required, no stress allowed—just a simple, delicious treat that comes together in 15 minutes.

Ingredients

Scale
  • 8 full sheets graham crackers (about 1 cup crumbs)
  • 4 tablespoons (56g) unsalted butter, melted
  • 1 tablespoon granulated sugar (for crust)
  • 8 ounces (226g) cream cheese, softened to room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (60g) powdered sugar
  • 1/2 cup (100g) granulated sugar (for filling)
  • 1/2 cup (120ml) heavy cream, cold
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, pinch cloves)
  • 1 teaspoon vanilla extract
  • Optional toppings: whipped cream, cinnamon, crushed pecans, caramel sauce

Instructions

  1. Make the crust: Crush graham crackers into fine crumbs (about 1 cup). In a medium bowl, combine crumbs, 1 tablespoon granulated sugar, and melted butter. Stir until every crumb is coated and mixture looks like wet sand. Divide evenly among 4-6 cups (about 2-3 tablespoons per cup). Press down firmly with the back of a spoon or bottom of a small glass. Refrigerate while making filling.
  2. Whip the cream: In a separate bowl, pour cold heavy cream. Using a hand mixer, whip on medium-high speed until stiff peaks form (about 2-3 minutes). Set aside in the fridge.
  3. Soften the cream cheese: Ensure cream cheese is at room temperature. If forgotten, microwave in 10-second bursts until soft but not melted.
  4. Make the filling: In a large bowl, beat softened cream cheese with hand mixer on medium speed until smooth and fluffy (about 2 minutes). Scrape down sides. Add pumpkin puree, powdered sugar, granulated sugar, pumpkin pie spice, and vanilla extract. Beat until combined and silky. Taste and adjust spices if desired.
  5. Fold in whipped cream: Add half the whipped cream to pumpkin mixture and gently fold with a spatula. Add remaining whipped cream and fold until no white streaks remain. Filling should be light, fluffy, and pale orange.
  6. Assemble the cups: Remove crust cups from fridge. Spoon or pipe filling over crust (about 1/3 to 1/2 cup per cup). Smooth tops with back of a spoon.
  7. Chill: Cover each cup with plastic wrap or lid and refrigerate for at least 4 hours, but overnight is best for firm texture.
  8. Serve: Take cups out of fridge. Add whipped cream, cinnamon, and/or crushed pecans on top. Serve cold.

Notes

Don’t skip pressing the crust firmly. Use room temperature cream cheese for smooth filling. Don’t overwhip the cream. Chill for at least 4 hours, preferably overnight. For dairy-free, use dairy-free cream cheese and coconut cream. For gluten-free, use gluten-free graham crackers. Can be made up to 2 days in advance. Do not freeze.

Nutrition

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

Find it online: https://oracooks.com/easy-no-bake-pumpkin-cheesecake-cups/