No Bake Pumpkin Cheesecake Cups
These No-Bake Pumpkin Cheesecake Cups are an easy fall treat! With a crunchy cinnamon graham cracker crust and a creamy pumpkin-spiced cheesecake filling, this dessert comes together in no time!
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Ingredients
For the Crust:
- 9 cinnamon-flavored graham crackers (1 sleeve)
- 4 Tbsp unsalted butter, melted
- 2 Tbsp light brown sugar
- 2 Tbsp sugar
- ½ tsp cinnamon
For the Pumpkin Cheesecake:
- 1 (15 oz) can pumpkin puree
- 1 (8 oz) package cream cheese, room temp
- 3 tsp pumpkin pie spice
- 1 (3.4 oz) package cheesecake-flavored instant pudding mix
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) tub whipped topping
Optional Topping:
- Whipped cream topping
- Graham cracker crumbs
Instructions
- Toss the graham crackers into a food processor or blender and pulse until they’re fine crumbs. Add melted butter, sugars, and cinnamon. Give it a few more pulses until everything is combined.
- Spoon about 3 tablespoons of the crust mixture into each jar or cup. Press it down gently. You can set a little aside if you want to sprinkle some on top later.
- In a stand mixer with the paddle attachment, beat the softened cream cheese for 2 minutes. Scrape the sides and add the pumpkin, pumpkin pie spice, pudding mix, and condensed milk. Mix until smooth and creamy.
- Use a spatula to gently fold in the whipped topping until just combined. Don’t overmix.
- Divide the filling evenly between your jars on top of the crust.
- If you’re serving right away, add a swirl of whipped cream and a sprinkle of those extra graham crumbs. If you’re making them ahead, just pop them in the fridge and add the toppings right before serving.
Servings: 10 cups
Calories: 380kcal