Description
Indulge in these delightful Pumpkin Cheesecake Cups, a perfect no-bake dessert for any occasion. Creamy, spiced, and incredibly easy to make, these individual treats are sure to be a crowd-pleaser.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ⅔ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup heavy whipping cream
- Optional: Whipped cream and cinnamon for topping
Instructions
- In a small bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of 12 muffin cups lined with paper liners.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add granulated sugar, pumpkin pie spice, and vanilla extract to the cream cheese and beat until well combined.
- Stir in the pumpkin puree until just incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Spoon the pumpkin cheesecake filling evenly over the graham cracker crust in each muffin cup.
- Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Before serving, top with whipped cream and a sprinkle of cinnamon, if desired.
Notes
- For a smoother crust, you can pulse graham crackers in a food processor until fine crumbs form.
- Ensure your cream cheese is fully softened to avoid lumps in the filling.
- Adjust the amount of pumpkin pie spice to your preference.
- These cups can be made a day in advance and stored in the refrigerator.
- Prep Time: PT20M
- Cook Time: PT0M
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg