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Creamy No-Bake Pumpkin Pie Cheesecake Cups

no-bake pumpkin pie cheesecake cups - featured image
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A quick and easy no-bake dessert combining the creamy richness of cheesecake with the warm spices of pumpkin pie, perfect for fall gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • Optional: pinch of nutmeg or ground ginger
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pure pumpkin puree
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream, cold
  • Optional toppings: whipped cream, chopped pecans or toasted pumpkin seeds, sprinkle of cinnamon or pumpkin pie spice

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and ground cinnamon. Mix until crumbs are evenly coated and hold together when pressed, about 5 minutes.
  2. Assemble crust cups: Spoon about 2 tablespoons of the crust mixture into the bottom of each serving cup. Press down firmly to create an even, compact layer. Set aside.
  3. Make the pumpkin cheesecake filling: In a large bowl, beat softened cream cheese with powdered sugar until smooth and creamy, about 3 to 4 minutes on medium speed. Scrape down sides to avoid lumps.
  4. Add pumpkin and spices: Mix in pumpkin puree, vanilla extract, cinnamon, ginger, and nutmeg until fully combined and smooth.
  5. Whip the cream: In a separate chilled bowl, whip cold heavy cream until soft peaks form, about 3 to 5 minutes with an electric mixer.
  6. Fold whipped cream into pumpkin mixture: Gently fold whipped cream into the pumpkin-cheesecake mixture using a spatula to keep the fluffiness intact.
  7. Fill the cups: Spoon or pipe the pumpkin cheesecake mixture over the crust layer in each cup, filling almost to the top. Smooth the surface.
  8. Chill: Refrigerate the cups for at least 4 hours, ideally overnight, to let flavors meld and filling set.
  9. Add toppings before serving: Just before serving, add a dollop of whipped cream and sprinkle with chopped pecans or toasted pumpkin seeds and a dusting of cinnamon or pumpkin pie spice.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice balance. Whip heavy cream to soft peaks only to avoid grainy texture. Press crust firmly to prevent crumbling. Chill at least 4 hours or overnight for best texture. Can prepare a day ahead and keep toppings separate until serving. Variations include dairy-free and gluten-free options.

Nutrition

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

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