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No Bake Pumpkin Cheesecake Dessert Cups

No bake pumpkin cheesecake dessert cups layer a buttery graham cracker crust with a fluffy pumpkin cheesecake filling and whipped cream. Chill the individual cups until set, then add the topping just before serving.
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Prep Time 25 minutes
Chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 0.75 cup graham cracker crumbs
  • 2.5 tbsp unsalted butter melted
  • 1 tbsp light brown sugar packed
For the pumpkin cheesecake filling and whipped cream topping
  • 1 block (8 oz) cream cheese softened
  • 1 cup pumpkin puree canned; not pumpkin pie filling
  • 0.5 cup powdered sugar for the filling
  • 1 tbsp powdered sugar for the topping
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold; for the filling
  • 0.5 cup heavy cream cold; for the topping

Equipment

  • 8 6-ounce dessert cups

Method
 

Make the crust
  1. Stir the graham cracker crumbs, melted unsalted butter, and packed light brown sugar together until evenly moistened.
  2. Divide the mixture among eight 6-ounce dessert cups, about 2 tablespoons per cup.
  3. Press the crust firmly into the bottoms of the cups.
Make the filling
  1. Beat the softened cream cheese until smooth.
  2. Beat in the pumpkin puree, 1/2 cup powdered sugar, pumpkin pie spice, and vanilla extract until fully combined.
  3. In a separate bowl, beat 1 cup cold heavy cream to medium-stiff peaks.
  4. Gently fold the whipped cream into the pumpkin mixture.
  5. Divide the filling among the cups, about 1/2 cup per cup.
  6. Refrigerate for at least 2 hours, until chilled and set.
Top and serve
  1. Beat the remaining 1/2 cup cold heavy cream with 1 tablespoon powdered sugar to medium peaks.
  2. Spoon or pipe about 2 tablespoons of whipped cream onto each cup just before serving.

Notes

For the smoothest filling, start with softened cream cheese and fold in the whipped cream gently. Refrigerate covered for up to 3 days; freezing is not recommended because the texture of the filling and topping can change. For a gluten-free version, use gluten-free graham cracker crumbs.