Description
Delicious and easy-to-make no-bake pumpkin pie cheesecake cups, perfect for fall gatherings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup whipped cream
Instructions
- In a bowl, combine graham cracker crumbs and melted butter until well mixed.
- Press the mixture into the bottom of serving cups to form the crust.
- In another bowl, beat the cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese and mix until well combined.
- Fold in the whipped cream gently until fully incorporated.
- Layer the pumpkin cheesecake mixture over the crust in the cups.
- Chill in the refrigerator for at least 2 hours before serving.
- Top with additional whipped cream and a sprinkle of pumpkin pie spice if desired.
Notes
- Make sure the cream cheese is softened for easier mixing.
- These cups can be made a day in advance for convenience.
- Feel free to adjust the sweetness to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg