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Easy No-Bake Mini Pumpkin Cheesecake Cups: Best Fall Dessert

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These no-bake mini pumpkin cheesecake cups are a perfect fall dessert with a creamy, spiced pumpkin filling and a buttery graham cracker crust. They are incredibly easy to make, require no oven, and are perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs
  • 3 tablespoons (36g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 oz (450g) full-fat cream cheese, softened
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (120g) powdered sugar
  • 1 cup (240ml) cold heavy whipping cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Whipped cream, for topping (optional)
  • Caramel sauce, for topping (optional)
  • Chopped pecans or toasted coconut, for topping (optional)

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour melted butter over the top and stir with a fork until the mixture looks like wet sand and all crumbs are moistened.
  2. Press the crust: Evenly divide the crust mixture among 8-10 serving cups. Use the back of a small spoon or a shot glass to press the crumbs down firmly into an even layer. Set aside.
  3. Whip the cream: In a clean, chilled bowl, pour the cold heavy whipping cream. Using an electric hand mixer on medium-high speed, whip the cream until stiff peaks form. Place the bowl in the fridge while you work on the next step.
  4. Beat the cream cheese: In a large separate bowl, beat the softened cream cheese with the hand mixer on medium speed until completely smooth and fluffy, with no lumps. Scrape down the sides of the bowl with a spatula at least once.
  5. Add the pumpkin and sugar: Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the smooth cream cheese. Beat on low speed at first, then increase to medium and mix until everything is fully combined and the mixture is a uniform, beautiful orange color.
  6. Fold in the whipped cream: Take your bowl of whipped cream out of the fridge. Add about one-third of the whipped cream to the pumpkin mixture. Using a rubber spatula, gently fold it in. Once mostly incorporated, add the rest of the whipped cream and fold until no white streaks remain.
  7. Fill the cups: Spoon or pipe the cheesecake filling into the cups over the prepared crusts. Fill them almost to the top, leaving a little room for toppings. Gently tap the cups on the counter to settle the filling and remove any air bubbles.
  8. Chill: Cover the cups with plastic wrap or a lid and place them in the refrigerator for at least 4 hours, but overnight is best.
  9. Add toppings and serve: Just before serving, add a generous dollop of whipped cream, a drizzle of caramel sauce, and a sprinkle of chopped pecans. Serve cold.

Notes

Make sure cream cheese is fully softened to avoid lumps. Do not over-whip the cream. Chill time is crucial for the filling to set properly. For a gluten-free version, use gluten-free graham crackers. For a dairy-free version, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: no-bake pumpkin cheesecake, mini cheesecake cups, fall dessert, pumpkin dessert, easy cheesecake, Thanksgiving dessert, no-bake dessert

Find it online: https://grubella.com/easy-no-bake-mini-pumpkin-cheesecake-cups-best-fall-dessert/