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No Bake Pumpkin Cheesecake Cups

No bake pumpkin cheesecake cups layer a buttery graham cracker crust with a light, whipped pumpkin filling. Serve them chilled in individual cups for a creamy, spiced dessert that sets in the refrigerator.
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Prep Time 20 minutes
Chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • 5 tbsp unsalted butter melted
For the filling
  • 1 package (8 oz) cream cheese softened
  • 1 cup pumpkin puree canned
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 cup heavy cream cold

Equipment

  • 8 6-ounce cups
  • 1 electric mixer

Method
 

Make the crust
  1. Stir the graham cracker crumbs, granulated sugar, and melted butter together in a medium bowl until evenly moistened.
  2. Divide the mixture among eight 6-ounce cups, about 3 tablespoons per cup.
  3. Press the mixture firmly into the bottoms of the cups.
Make the filling
  1. Beat the cream cheese in a large bowl with an electric mixer until smooth.
  2. Beat in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until evenly combined.
  3. In a separate bowl, whip the cold heavy cream to stiff peaks, 2 to 3 minutes.
Assemble and chill
  1. Fold the whipped cream into the pumpkin mixture until no streaks remain.
  2. Divide the filling among the cups.
  3. Cover and refrigerate for at least 4 hours, until chilled and set.

Notes

For the firmest crust, press the crumbs tightly into each cup. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped filling may lose its texture. Use gluten-free graham cracker crumbs for a gluten-free variation.