Description
Indulge in the flavors of fall with these delightful No-Bake Pumpkin Cheesecake Cups. Creamy pumpkin cheesecake filling nestled on a buttery graham cracker crust, topped with a dollop of whipped cream – a perfect seasonal treat!
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling:
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream
- Additional whipped cream and crushed graham crackers for topping (optional)
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into serving cups.
- Make the Filling: Beat cream cheese until smooth. Add pumpkin, sugar, spices, and vanilla. Fold in whipped topping.
- Assemble: Spoon filling over crust in cups. Chill for at least 2 hours.
- Serve: Top with whipped cream and crushed graham crackers before serving.
Notes
- You can use pumpkin pie spice instead of individual spices.
- For a lighter version, opt for low-fat cream cheese and whipped topping.
- Cups can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 19g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
