Creamy pumpkin cheesecake layered over a buttery graham crust — no oven required!
Prep Time: 15 mins | Chill Time: 2 hrs | Servings: 6–8 cups
📝 Ingredients
For the Crust:
1 cup graham cracker crumbs
3 tbsp melted butter
2 tbsp brown sugar
For the Cheesecake Filling:
8 oz cream cheese (softened)
½ cup powdered sugar
1 cup canned pumpkin purée
1 tsp pumpkin pie spice
½ tsp ground cinnamon
1 tsp vanilla extract
1 ½ cups whipped topping
For the Topping:
Extra whipped cream
Crushed graham crackers
👩🍳 Instructions
1️⃣ Make the Crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar.
Divide evenly among serving cups and press down gently to form a firm base.
2️⃣ Prepare the Filling
In a large bowl, beat softened cream cheese with powdered sugar until smooth.
Add pumpkin purée, pumpkin pie spice, cinnamon, and vanilla extract. Mix until fully incorporated.
Gently fold in the whipped topping until light and fluffy.
3️⃣ Assemble the Cups
Spoon or pipe the pumpkin cheesecake filling over the crust layer in each cup.
Smooth the tops for an even finish.
4️⃣ Chill
Refrigerate for at least 2 hours to set the cheesecake.
5️⃣ Garnish & Serve
Top with a dollop of whipped cream and a sprinkle of crushed graham crackers before serving.
💡 Tips & Variations
Make-Ahead Friendly: These cups can be made up to 2 days in advance — just add the whipped cream right before serving.
Individual Jars: Serve in mini mason jars for a portable dessert.
Extra Crunch: Add a few chopped pecans or candied walnuts on top for texture.
If you’d like, I can also give you a gingersnap cookie crust version of this recipe for a spicier twist. Would you like me to add that?