Description
These No-Bake Pumpkin Cheesecake Cups are a delightful autumn-inspired dessert featuring a crunchy graham cracker crust, creamy spiced pumpkin cheesecake filling, and a light Chantilly cream topping. Easy to assemble and perfect for fall gatherings or cozy nights at home.
Ingredients
Scale
Graham Cracker Crust
- 1 cup graham crackers, finely crushed (about 7 crackers)
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter, melted
Pumpkin Cheesecake
- 8 ounces cream cheese, chilled
- 6 tablespoons light brown sugar, packed
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon, ground
- ¼ teaspoon nutmeg, ground
- ¼ teaspoon ginger, ground
- 1 pinch cloves, ground
- 1 cup pumpkin puree, chilled, canned
Chantilly Cream
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
Instructions
- Prepare the Graham Cracker Crust: In a medium-sized bowl, combine the finely crushed graham crackers with the packed light brown sugar. Stir in the melted unsalted butter until the mixture is moistened evenly. Divide this crust mixture by adding approximately 3 tablespoons into each of 4 glasses, pressing gently to form an even, compact layer at the bottom of each glass.
- Make the Pumpkin Cheesecake Filling: Using a mixer fitted with a whisk attachment, beat the chilled cream cheese on medium speed until it becomes light and fluffy. Add the packed light brown sugar and continue beating until fully combined. Incorporate the vanilla extract, cinnamon, nutmeg, ginger, and cloves by beating until the spices and flavors are evenly blended. Gently fold in the chilled pumpkin puree until the mixture is smooth and uniform. Cover the bowl and refrigerate the cheesecake filling to chill while preparing the next step.
- Prepare Chantilly Cream: In a clean mixer bowl fitted with a whisk attachment, combine the heavy whipping cream and granulated sugar. Whip on medium-high speed until stiff peaks form, indicating the cream holds shape firmly without collapsing.
- Assemble the Cheesecake Cups: Gently fold about 1 cup of the prepared Chantilly cream into the chilled pumpkin cheesecake filling to lighten the texture. Reserve the remaining Chantilly cream for topping. Spoon or pipe the pumpkin cheesecake mixture into the prepared glasses over the graham cracker crust layer. Top each with a layer of Chantilly cream. Sprinkle 2 to 3 tablespoons of the leftover graham cracker crust mixture over the cream. For a layered look, repeat the layering of pumpkin cheesecake, Chantilly cream, and crumb topping as desired.
- Chill Before Serving: Place the assembled cheesecake cups into the refrigerator for at least one hour to allow the layers to set and flavors to meld, resulting in a creamy and delicious no-bake dessert ready to enjoy.
Notes
- Make sure to chill the cream cheese and pumpkin puree beforehand to ensure a smooth and creamy cheesecake filling.
- For best results, use a mixer fitted with a whisk attachment to achieve optimal texture in both the cheesecake filling and Chantilly cream.
- This recipe can be doubled or tripled to serve more guests; just make sure to keep proportions consistent.
- Substitute regular graham crackers with gluten-free alternatives to make the crust gluten-free.
- Store assembled cups covered in the refrigerator and consume within 2-3 days for best freshness.
- For a less sweet dessert, reduce the brown sugar slightly in both the crust and filling.
Nutrition
- Serving Size: 1 cup (1 cheesecake cup)
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 130 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
