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No-Bake Pumpkin Cheesecake Cups Recipe

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4.1 from 78 reviews

These No-Bake Pumpkin Cheesecake Cups are creamy, rich, and full of warm autumn spices, layered over a crunchy ginger snap crust. Perfect for an easy, elegant dessert that requires no baking, these cheesecake cups are whipped to perfection with smooth cream cheese, pumpkin puree, and fragrant spices, topped with fluffy whipped cream and a drizzle of caramel.

  • Total Time: 2 hours 20 minutes
  • Yield: 6-8 servings

Ingredients

For Crust

  • 12-15 ginger snap cookies, or 1 cup ginger cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 3 tablespoons granulated sugar

For Whipped Cream

  • 1 1/2 cups heavy cream, divided
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

For Pumpkin Cheesecake

  • 8 oz cream cheese, at room temperature
  • 1/2 cup granulated white sugar
  • 1 (15 oz) can pumpkin puree
  • 1 teaspoon ground pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons caramel, to serve

Instructions

  1. Prepare the crust: In a food processor, place the ginger snaps and process them until fine crumbs form. Add the melted butter and granulated sugar, then mix until well combined. Transfer about 2 tablespoons of the crumb mixture into individual glass jars and press evenly into the bottom to form the crust. Set aside.
  2. Whip the cream: In a stand mixer bowl, combine 1 cup of heavy cream, powdered sugar, and vanilla extract. Whip on medium speed until soft peaks form. Transfer the whipped cream to a separate bowl and set aside.
  3. Make the pumpkin cheesecake filling: In the same stand mixer bowl, whip the cream cheese and granulated sugar on low speed until smooth. Add the pumpkin puree, pumpkin pie spice, ground cinnamon, and salt. Continue whipping until everything is well combined. Fold half of the prepared whipped cream gently into the pumpkin cream cheese mixture using a spatula.
  4. Assemble the cheesecake cups: Transfer the pumpkin cheesecake mixture into a piping bag and pipe it over the prepared crusts in the glass jars, filling them up.
  5. Add whipped cream topping: Using another piping bag fitted with a star nozzle, fill it with remaining whipped cream and pipe it over the pumpkin cheesecake layer. Refrigerate the cups for at least 2 hours to allow the cheesecake to set properly.
  6. Serve: Once chilled, drizzle caramel sauce over the top of each pumpkin cheesecake cup before serving for an extra touch of sweetness and flavor.

Notes

  • Make sure the cream cheese is at room temperature to ensure a smooth filling without lumps.
  • If you don’t have a stand mixer, a handheld mixer or whisk will also work for whipping cream and mixing the cheesecake filling.
  • Use real pumpkin puree, not pumpkin pie filling, for best flavor.
  • Refrigerate the cheesecake cups for a minimum of 2 hours or overnight for a firmer set.
  • Substitute caramel drizzle with maple syrup or chocolate sauce for different flavor variations.
  • For a gluten-free version, use gluten-free ginger cookies for the crust.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/no-bake-pumpkin-cheesecake-cups-recipe/