Description
Indulge in these delightful No-Bake Pumpkin Cheesecake Cups, a perfect autumn treat that combines creamy pumpkin cheesecake with a buttery graham cracker crust. These individual desserts are easy to make and sure to impress your guests.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Pumpkin Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/2 cup canned pumpkin purée
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1 cup whipped topping (plus more for topping)
- Crushed graham crackers and cinnamon for garnish (optional)
Instructions
- Prepare Graham Cracker Crust: In a small bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press a couple tablespoons of the crust mixture into the bottoms of 6 small serving cups or jars.
- Make Pumpkin Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add pumpkin purée, powdered sugar, cinnamon, nutmeg, ginger, and vanilla extract, and mix until fully incorporated. Fold in the whipped topping until the mixture is light and creamy.
- Assemble and Chill: Spoon or pipe the pumpkin cheesecake filling over the crust layer in each cup. Chill in the refrigerator for at least 2 hours before serving.
- Serve: Top with more whipped topping, crushed graham crackers, and a sprinkle of cinnamon if desired.
Notes
- For a lighter version, use reduced-fat cream cheese and light whipped topping.
- These can be made up to 2 days in advance and stored in the fridge until ready to serve.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 20g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
