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Irresistible No-Bake Pumpkin Cheesecake Cups You Need to Try

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Learn how to make delicious No-Bake Pumpkin Cheesecake Cups. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/2 cups graham cracker crumbs (or digestive biscuits for a twist)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional, for crust sweetness)
  • 8 ounces cream cheese, softened
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • Optional toppings: chopped pecans, a drizzle of maple syrup, or a sprinkle of extra cinnamon

If you want to make this dairy-free, try swapping the cream cheese for a plant-based version and using coconut cream instead of heavy cream. And if graham crackers aren’t your thing, crushed gingersnaps add a lovely spicy crunch.

Instructions

  1. In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. This is the base of your cups — buttery and just a little crumbly.
  2. Divide the crumb mixture evenly among 6 small cups or jars, pressing firmly into the bottom with the back of a spoon or your fingers. This helps create a solid crust that holds together when you dig in.
  3. Place the crust-lined cups in the fridge to chill while you prepare the filling. This step is key — it gives the crust time to set and prevents it from getting soggy.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. I always pause here to think about Mama Lu’s patience — how she never rushed the process, letting each step unfold in its own time.
  5. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, and nutmeg to the cream cheese. Blend everything together until it’s well combined and silky smooth. The spices are what bring those cozy mountain memories to life.
  6. In a separate bowl, whip the heavy cream until stiff peaks form. This is where the magic happens — the lightness of the whipped cream balances the richness of the cream cheese and pumpkin.
  7. Gently fold the whipped cream into the pumpkin mixture, taking care not to deflate it. You want those fluffy clouds of cream to stay intact, giving the filling a dreamy texture.
  8. Spoon the pumpkin cheesecake filling over the chilled crusts, dividing it evenly among the cups. Smooth the tops with the back of a spoon or a small offset spatula.
  9. Cover the cups with plastic wrap or lids and refrigerate for at least 4 hours, preferably overnight. This resting time allows the flavors to meld and the filling to firm up beautifully.
  10. Before serving, add your favorite toppings — a sprinkle of chopped pecans, a drizzle of maple syrup, or a dusting of cinnamon. Each bite should be a little celebration of fall’s best flavors.

Find it online: https://claracooking.com/no-bake-pumpkin-cheesecake-cups/