No-Bake Pumpkin Cheesecake Cups

5 from 1 vote

No-Bake Pumpkin Cheesecake Cups

These no bake pumpkin cheesecake cups are such an easy fall dessert idea! Made in individual serving cups, they're quick and easy to make for Thanksgiving or other fall get-togethers.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 193kcal

Author: Joy Kincaid

Ingredients

Crust Ingredients:

9 cinnamon flavored graham crackers 1 sleeve, approx. 1 1/2 cups
4 tablespoons unsalted butter melted
2 tablespoons light brown sugar
2 tablespoons sugar
½ teaspoon cinnamon

Pumpkin Cheesecake Ingredients:

1 (8 ounce) package cream cheese room temperature
1 (15 ounce) can pumpkin puree approx. 1¾ cups
3 teaspoons pumpkin pie spice
1 (3.4 ounce) package of cheesecake-flavored instant pudding mix
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub whipped topping approx. 3 cups

Optional Toppings:

Whipped topping
Graham cracker crumbs approx. ¼ cup

Instructions

Make the crust by first adding the graham crackers to a blender or food processor and pulse until small crumbs form. Add the melted butter, both sugars, and cinnamon. Pulse again until combined.
Spoon about 3 tablespoons of graham cracker crust into each serving cup and set aside. Leave a bit left over for topping if desired.
To make the filling, first add the cream cheese to a stand mixer with the paddle attachment. Mix on medium speed for 2 minutes. Pause to scrape the bowl and add the pumpkin, pumpkin pie spice, instant pudding packet and sweetened condensed milk. Mix until combined.
With a spatula, gently fold in the whipped topping.
Divide the filling into the serving cups.
If serving immediately, top with canned whipped cream and sprinkle the leftover graham cracker crust on top. Enjoy!

Notes

If serving the next day, make the cups and place in the refrigerator. Top with whipped cream and graham cracker crumbs right before serving.

Nutrition