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No-Bake Pumpkin Cheesecake Cups

No-Bake Pumpkin Cheesecake Cups

No-Bake Pumpkin Cheesecake Cups are a creamy, spiced fall dessert with a crunchy graham cracker crust. These individual no-bake treats combine smooth pumpkin filling with warm spices and a light whipped cream texture, perfect for quick preparation, portion control, and festive occasions without using an oven.

  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted

For the Filling

  • 8 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy whipping cream

Instructions

  1. Prepare the Crust: Start by melting the unsalted butter and stirring it into graham cracker crumbs until well combined. Press this mixture firmly into the bottom of your serving cups or jars to form a sturdy, even crust layer.
  2. Whip the Cream Cheese: Using an electric mixer, beat the cream cheese until it’s soft and smooth. This step ensures there are no lumps, giving the filling a silky consistency.
  3. Mix Pumpkin and Spices: Add the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, and nutmeg to the cream cheese. Mix thoroughly until all ingredients blend into a uniform, creamy pumpkin cheesecake filling.
  4. Whip the Heavy Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. This introduces air and lightness, making the filling fluffy and delightful.
  5. Fold Whipped Cream Into Pumpkin Mixture: Gently fold the whipped cream into the pumpkin mixture using a spatula. The goal is to combine everything without deflating the whipped cream’s volume.
  6. Assemble the Cups: Layer the pumpkin cheesecake filling over the graham cracker crust in each cup. Smooth the tops with a spoon or spatula for a clean finish.
  7. Chill Before Serving: Refrigerate the assembled No-Bake Pumpkin Cheesecake Cups for at least 2 hours to allow the flavors to meld and the dessert to firm up perfectly.

Notes

  • Room Temperature Cream Cheese: Softened cream cheese blends more smoothly, preventing lumps.
  • Don’t Overmix: Fold whipped cream gently to maintain a light, airy filling texture.
  • Chill Properly: Allow enough refrigeration time so the cheesecake cups set firmly.
  • Use Fresh Spices: Fresh ground cinnamon and nutmeg provide the best flavor impact.
  • Press Crust Firmly: A compact crust helps the cheesecake cups hold their shape when eaten.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: pumpkin, cheesecake, no-bake, dessert, fall, autumn, creamy, graham cracker crust, easy, seasonal