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Creamy No-Bake Pumpkin Pie Cheesecake Cups

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A quick and easy no-bake dessert that combines the flavors of pumpkin pie with a silky cheesecake twist, perfect for fall gatherings and cozy evenings.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, crushed (or Stroopwafel style)
  • 6 tablespoons unsalted butter, melted (85 grams)
  • Pinch of ground cinnamon (optional)
  • 8 ounces cream cheese, softened (225 grams)
  • 1 cup pumpkin puree (245 grams)
  • ¾ cup powdered sugar (90 grams)
  • 1 cup heavy cream (240 ml)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt (optional)
  • Whipped cream or dollop of sour cream (for garnish)
  • Toasted pecans or sprinkle of cinnamon (for garnish)

Instructions

  1. Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and rolling with a rolling pin. Transfer crumbs to a bowl and stir in the melted butter and cinnamon until the mixture looks like wet sand. (About 5 minutes)
  2. Spoon about 2 tablespoons (30 grams) of the crust mixture into each serving cup. Press down firmly with the back of a spoon or your fingers to form a compact base. Chill in the fridge while preparing the filling.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes). Add powdered sugar and vanilla extract, and mix until fully combined and silky.
  4. Stir in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt. Mix until evenly incorporated. The mixture will be thick but smooth.
  5. In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip — it should be fluffy but not grainy.
  6. Gently fold the whipped cream into the pumpkin-cheesecake base using a spatula. Fold just until no streaks remain.
  7. Spoon or pipe the pumpkin cheesecake filling over the chilled crusts, smoothing the tops. Return the cups to the fridge and let them chill for at least 2 hours, ideally 4, to set properly.
  8. Just before serving, add a dollop of whipped cream or sour cream and sprinkle with toasted pecans or a dash of cinnamon for an extra touch.

Notes

Use room temperature cream cheese for smooth filling. Stop whipping cream at soft peaks to avoid grainy texture. Press crust firmly to avoid crumbly base. Chill for at least 2 hours for best texture. For gluten-free crust, substitute almond flour with cinnamon and butter. For dairy-free, use plant-based cream cheese and coconut cream.

Nutrition

Keywords: pumpkin pie, no-bake cheesecake, fall dessert, pumpkin cheesecake cups, easy pumpkin dessert, autumn dessert, no oven dessert

Find it online: https://blingbite.com/creamy-no-bake-pumpkin-pie-cheesecake-cups-easy-recipe-for-fall-desserts/