✨ Introduction
There’s something magical about desserts that taste like pumpkin pie but come together in minutes and don’t require an oven. These Pumpkin Pie Cheesecake Cups bring all the cozy autumn flavor — spiced pumpkin, creamy cheesecake, and a crunchy base — without the fuss. They’re ideal for holiday dinners, make‑ahead dessert prep, or anytime you want a slice of pumpkin pie in a cute, creamy cup.
They layer flavors and textures — a buttery crust, rich pumpkin‑cheesecake filling, and a light whipped topping — for a dessert that feels indulgent yet effortless.
Ingredients (makes about 6–8 cups, depending on cup size)
For the Crust
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~ 1 cup graham cracker crumbs (or cookie crumbs) Jessica Gavin+1
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2–3 tablespoons unsalted butter, melted Artful Homemaking+1
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1–2 tablespoons brown sugar (optional — adds sweetness and depth) Jessica Gavin+1
For the Pumpkin Cheesecake Filling
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8 oz (≈ 225 g) cream cheese, softened to room temperature Jessica Gavin+1
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1 cup pumpkin purée (plain pumpkin — not pie filling) Cookie and Kate+1
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¼–½ cup granulated or brown sugar (to taste) Gimme Delicious+1
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1 teaspoon vanilla extract (optional but nice) Cookie and Kate+1
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1–1½ teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves) — for that true pumpkin‑pie vibe Sally’s Baking+1
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Pinch of salt (if using unsalted cream cheese) — optional
For the Whipped Cream Topping
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½ to 1 cup heavy whipping cream, chilled Bright-Eyed Baker+1
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1–2 tablespoons powdered sugar (or regular sugar) — to sweeten whipped cream lightly Jessica Gavin+1
