Description
Delicious no-bake pumpkin cheesecake cups that celebrate the flavors of fall in a creamy, spiced delight.
Ingredients
Scale
- 1 cup Pumpkin Purée
- 8 oz Cream Cheese, softened
- 1/2 cup Powdered Sugar
- 1 cup Heavy Cream or dairy alternative
- 2 tsp Pumpkin Pie Spice
- 1 cup Oats or Flour
- 1/4 cup Butter, melted
- Optional Toppings: Whipped cream, caramel drizzle, chopped nuts
Instructions
- Combine the oats (or flour) and melted butter in a mixing bowl until crumbly.
- Spoon a small amount into each serving cup and press down firmly.
- Whip the heavy cream in a separate bowl until soft peaks form and set aside.
- Beat the softened cream cheese in a large bowl until smooth. Gradually add the powdered sugar and mix well.
- Add the pumpkin purée and pumpkin pie spice, blending until creamy. Gently fold in the whipped cream.
- Carefully spoon the filling over the crusts in the cups, packing it in lightly.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Top with optional toppings before serving and enjoy!
Notes
These cheesecake cups are best if chilled overnight. Add your favorite toppings for a personal touch!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, cheesecake, no-bake, dessert, fall, autumn