No Bake Pumpkin Cheesecake Cups Recipe
This no bake mini pumpkin cheesecake recipe is the perfect simple fall dessert to make for holiday parties or Thanksgiving dinner. It’s got a salty sweet gingersnap crust with a velvety smooth pumpkin cheesecake filling that requires no baking at all.
Servings: 12 servings
Calories: 314kcal
Ingredients
Gingersnap Crust
- 2 cups gingersnap cookie crumbs
- 4 tablespoons light brown sugar
- 6 tablespoons butter melted
- 1/8 teaspoon salt
Pumpkin Cheesecake Filling
- 1 cup heavy cream whipped
- 8 ounces cream cheese room temperature
- 1/3 cup sugar
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 3.4-ounce package Jell-o Instant Pudding cheesecake or vanilla flavor
Toppings
- 2 cups whipped cream ready-made in a can, or Homemade Whipped Cream
- cinnamon to garnish
Instructions
Gingersnap Cookie Crust
- In a food processor, pulse the gingersnap cookies until the mixture resembles coarse sand. Transfer the gingersnap cookie crumbs to a large bowl and add the brown sugar, melted butter, and salt. Mix until well-combined.2 cups gingersnap cookie crumbs, 4 tablespoons light brown sugar, 6 tablespoons butter, 1/8 teaspoon salt
- Lay twelve (12) 8-ounce clear cups out onto a baking sheet. Add about 2 tablespoons of the cookie crust into the bottom of each cup, lightly tapping the cup to settle the cookie crumbs in the bottom. Use your fingers to press the crust into the bottom of the cup and set aside.
No Bake Pumpkin Cheesecake Filling
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until soft peaks form, or about 3 minutes. Transfer whipped cream to a separate large bowl and set aside.1 cup heavy cream
- In the same stand mixer bowl using the paddle attachment, add the room temperature cream cheese and beat until smooth and creamy, about 2 minutes. Add the sugar, pumpkin puree, and pumpkin spice and mix until smooth. Then, add the pudding mix and beat again to mix completely.8 ounces cream cheese, 1/3 cup sugar, 1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1 3.4-ounce package Jell-o Instant Pudding
- Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture until it is evenly incorporated.
- Transfer the pumpkin cheesecake filing to a piping bag with a large star tip. Pipe the cheesecake filling over the prepared gingersnap crust inside each cup.
- Place in the refrigerator for at least 30 minutes to set completely. Serve as is, or top with whipped cream and a dash of cinnamon. Enjoy!2 cups whipped cream, cinnamon
Notes
Make-ahead tips: these can be made up to 2 days ahead of time and stored in the fridge. If you choose to do this, I recommend topping with the whipped cream and cinnamon just before serving.
Storing leftovers: cover and keep in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Nutrition
Calories: 314kcal | Carbohydrates: 24g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 175mg | Potassium: 109mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3913IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg