No Bake Pumpkin Spice Cheesecake Cups
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 16 oz cream cheese, softened to room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 8 oz whipped topping (like Cool Whip) or stabilized whipped cream
- Optional: Extra whipped cream and cinnamon for garnish
Instructions
- Step 1: Prepare the Graham Cracker Crust In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Evenly distribute the mixture among 12 dessert cups or a muffin tin lined with paper liners. Press down firmly with the back of a spoon to create a solid base.
- Step 2: Beat the Cream Cheese In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it is completely smooth and creamy. It is important to ensure there are no lumps at this stage to achieve the best texture.
- Step 3: Add Pumpkin and Spices Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Continue beating on medium speed until the ingredients are fully incorporated and the mixture is uniform in color.
- Step 4: Fold in the Whipped Topping Gently fold in the whipped topping using a spatula. Use a slow, circular motion to keep the mixture light and airy. Do not overmix, as you want the filling to maintain its fluffy volume.
- Step 5: Assemble the Cups Spoon or pipe the pumpkin cheesecake mixture over the prepared graham cracker crusts. Smooth the tops with a small spatula or the back of a spoon for a neat finish.
- Step 6: Chill and Set Place the cheesecake cups in the refrigerator for at least 3 to 4 hours, or overnight. This allows the filling to firm up and the flavors to meld together perfectly.