No Bake Pumpkin Spice Cheesecake Cups Recipe
- Cook Time: 4 hours 20 minutes
- Total Time: 4 hours 20 minutes
- Diet: Vegetarian, Gluten-Free (Option)
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 8 ounces whipped topping (like Cool Whip), thawed
- Extra whipped cream and pumpkin spice for garnish
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Line a standard muffin tin with 12 paper liners. Distribute the crumb mixture evenly among the liners and press down firmly using the back of a spoon or a small glass to create a solid base.
- In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until it is completely smooth and creamy. It is important that the cream cheese is at room temperature to avoid any lumps in your cheesecake filling.
- Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the beaten cream cheese. Continue to mix on medium speed until all ingredients are fully incorporated and the mixture is uniform in color and texture.
- Using a rubber spatula, gently fold in the thawed whipped topping. Do this slowly to keep the filling light and airy. Continue folding until no white streaks remain and the mixture is fluffy.
- Spoon the pumpkin cheesecake mixture into the prepared muffin liners over the graham cracker crust. You can also use a piping bag for a cleaner, more professional look. Smooth the tops with a spatula if desired.
- Place the muffin tin in the refrigerator and chill for at least 4 hours, though overnight is best. This allows the cheesecake to firm up and the flavors to meld together beautifully.