Print

Creamy No-Bake Pumpkin Pie Cheesecake Cups

no-bake pumpkin pie cheesecake cups - featured image
Print Recipe

A quick and easy no-bake dessert combining smooth pumpkin cheesecake filling with a crunchy graham cracker crust, perfect for fall gatherings and cozy nights.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs (honey-flavored preferred)
  • 6 tablespoons (85g) unsalted butter, melted
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (245g) pumpkin puree, canned or homemade
  • ¾ cup (90g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup (240ml) whipped cream
  • Optional toppings: chopped pecans, dusting of cinnamon, drizzle of caramel sauce

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs with melted unsalted butter. Mix until crumbs are evenly coated and hold together when pressed, about 2 minutes.
  2. Press crust into cups: Divide crust mixture evenly among 6 serving cups. Press firmly into the bottom to create a compact base. Chill in fridge for at least 10 minutes.
  3. Mix the filling base: In a large bowl, beat softened cream cheese with powdered sugar until smooth and creamy, about 3-4 minutes on medium speed.
  4. Add pumpkin and spices: Blend in pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger until well incorporated.
  5. Fold in whipped cream: Gently fold whipped cream into pumpkin mixture using a spatula to keep filling light and airy.
  6. Assemble the cups: Spoon filling over chilled crusts evenly among the 6 cups. Smooth tops.
  7. Chill before serving: Refrigerate assembled cups for at least 2 hours, preferably 4, covered to prevent drying.
  8. Optional garnish: Before serving, top with chopped pecans, cinnamon dusting, or caramel drizzle.

Notes

Softening cream cheese to room temperature is key to avoid lumps. Fold whipped cream gently to keep filling airy. Press crust firmly to prevent collapse. Chill at least 2 hours for best texture; overnight chilling improves flavor. Microwave cream cheese for 10 seconds if too firm. Sift powdered sugar to avoid lumps. Add a tablespoon of milk if filling is too thick.

Nutrition

Keywords: pumpkin pie, no-bake cheesecake, fall dessert, pumpkin spice, creamy cheesecake cups, easy dessert, autumn dessert

Find it online: https://fizzlefork.com/creamy-no-bake-pumpkin-pie-cheesecake-cups-easy-recipe-for-fall-dessert/