Description
These no bake pumpkin cheesecake cups have a graham cracker crust with a light and fluffy pumpkin cream cheese filling on top. Make six individual servings. Chill for at least three hours. Top with whipped cream before serving.
Ingredients
Scale
For the Graham Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons light brown sugar
- 4 tablespoons unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1 cup pumpkin purée
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup cold heavy whipping cream
For the Topping:
- Whipped cream (homemade or store-bought)
- Ground cinnamon or nutmeg, for garnish
- Optional: caramel drizzle, crushed graham crackers, or chopped pecans
Instructions
- Mix the crumb base.
Stir together the graham cracker crumbs and brown sugar. Add the melted butter and mix until evenly moistened. - Divide among the cups.
Divide the entire crumb mixture evenly among six small jars or dessert cups. Press lightly with the back of a spoon and refrigerate while making the filling. - Make the pumpkin base.
Beat the softened cream cheese until smooth. Add the pumpkin purée, powdered sugar, vanilla, pumpkin pie spice, and cinnamon. Beat until combined, scraping the bowl as needed. - Whip and fold in the cream.
In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold it into the pumpkin mixture in three additions until no large white streaks remain. - Fill and chill.
Divide the filling evenly over the crumb bases, leaving room for toppings. Smooth the tops, cover, and refrigerate for at least three hours or overnight. - Add the toppings.
Shortly before serving, add additional whipped cream and your choice of cinnamon, nutmeg, crumbs, pecans, or a light caramel drizzle. - Serve cold.
Serve directly from the cups with spoons. Keep remaining portions refrigerated.
Notes
- Measure the one cup of heavy cream before whipping. This cream goes into the filling; whipped cream for the topping is additional.
- Use plain pumpkin purée, not pumpkin pie filling, and full-fat block cream cheese.
- Expect a soft, spoonable filling. This recipe is designed to stay in its serving cups.
- Assemble up to two days ahead and refrigerate covered. Add toppings shortly before serving.
- Use refrigerated leftovers within four days of assembly, including the make-ahead period.
- Prep Time: 15 minutes
- Chill time: 3 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar (approx. 6 oz)
- Calories: 325 kcal
- Sugar: 18 g
- Sodium: 165 mg
- Fat: 23 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg