-
A sprinkle of cinnamon or pumpkin pie spice on top
-
Crushed nuts (e.g. pecans or walnuts) or cookie crumbs for crumbly topping
-
Caramel drizzle or chocolate — for extra indulgence
Instructions
-
Make the crust
-
In a bowl, combine graham cracker crumbs (or cookie crumbs), melted butter, and sugar (if using). Mix until evenly moistened.
-
Divide the mixture evenly into small cups/jars/glasses (depending on what you’re using), pressing gently to form a compact base layer.
-
-
Make the pumpkin cheesecake filling
-
In a mixing bowl, beat the softened cream cheese until smooth and creamy.
-
Add the pumpkin purée, sugar, vanilla (if using), pumpkin pie spice (or spice mix), and salt (if using). Mix until well blended and smooth.
-
In a separate bowl, whip the chilled heavy cream until it forms stiff peaks (i.e. the whipped cream holds shape).
-
Gently fold about ⅔ of the whipped cream into the pumpkin‑cheesecake mixture — this lightens the filling and gives it a mousse‑like texture.
-
-
Assemble the cups
-
Spoon (or pipe) the pumpkin cheesecake mixture over the crust in each cup, filling to about ¾ full.
-
Top with a dollop of the remaining whipped cream (or pipe a decorative swirl).
-
If desired, sprinkle with a little cinnamon/pumpkin spice, crushed nuts or cookie crumbs. Add a drizzle of caramel or chocolate if you like.
-
-
Chill
-
Cover the cups (or cover the tray) and refrigerate for at least 2 hours — ideally 4–6 hours, or overnight. Chilling helps the filling set and flavors meld.
-
-
Serve & enjoy
-
Serve chilled directly from the fridge. If you like, add an extra swirl of whipped cream, a dusting of spice, or a drizzle of caramel just before serving for presentation.
-
Why This Recipe Works for Holidays & Busy Days
-
No baking needed — perfect when your oven is busy with roasts, casseroles, or other holiday dishes. Sally’s Baking+1
-
Make‑ahead friendly — you can assemble in advance and chill; cups stay good for several days in the fridge. Bright-Eyed Baker+1
-
Individual servings — easy to serve at parties, potlucks, or family dinners; no slicing or mess.
-
Customizable — you can change the crust (use ginger‑snap crumbs, gingersnaps, or cookie crumbs), adjust sweetness or spice levels, and top with whatever you like.
Conclusion
These Pumpkin Pie Cheesecake Cups combine the best of two beloved desserts — the cozy, spiced warmth of pumpkin pie and the creamy richness of cheesecake — into a simple, no‑fuss treat. They’re ideal for holiday dinners, fall gatherings, or anytime you crave a comforting seasonal dessert without the hassle of baking.
Whether you make them a day ahead or whip them up last minute, they deliver pumpkin‑rich flavor, creamy cheesecake texture, and festive charm in every spoonful. Give them a try — I think they’ll quickly become a new seasonal favorite.
