No Bake Mini Pumpkin Cheesecake Cups
These no bake mini pumpkin cheesecake cups are a perfect fall dessert, combining creamy pumpkin flavor with a spiced graham cracker crust.
Equipment
- 1 Muffin tin lined with paper liners
- 1 Mixing bowls various sizes
- 1 Electric Mixer
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter melted
- 1 tbsp granulated sugar
Filling
- 8 oz cream cheese softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 cup whipped cream
Topping
- Whipped cream
- Cinnamon for dusting
Instructions
Preparation
- Mix graham cracker crumbs with melted butter and sugar until well combined. Press into the bottoms of the muffin tin liners to form a crust.
- In a large bowl, beat the cream cheese until smooth. Add pumpkin puree, sugar, and pumpkin pie spice, mixing until well combined. Gently fold in the whipped cream.
- Spoon the filling over the crusts, smoothing the tops. Chill in the refrigerator for at least two hours until set.
Serving
- Top each cheesecake cup with a dollop of whipped cream and a sprinkle of cinnamon before serving.
Storage
- Store leftover cheesecake cups in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Use room temperature cream cheese for the smoothest texture. Ingredient Substitutions: Use gingersnap cookies instead of graham crackers for a spicier crust. How to Serve: Pair with chai tea or spiced cider. Storage & Freshness: Keep in the fridge for up to three days. Make-Ahead Tips: Prepare a day in advance for best results.