No-Bake Pumpkin Cheesecake Cups

These no bake pumpkin cheesecake cups are such an easy fall dessert idea! Made
in individual serving cups, they're quick and easy to make for Thanksgiving or
other fall get-togethers.

Servings: 6

Author: Joy Kincaid

Prep Time:
20 minutes

Total Time:
20 minutes

Course:

Dessert

Cuisine:

American

Keywords:

fall dessert Thanksgiving

Instructions

1 Make the crust by first adding the graham crackers to a blender or food
processor and pulse until small crumbs form. Add the melted butter, both sugars,
and cinnamon. Pulse again until combined.
2 Spoon about 3 tablespoons of graham cracker crust into each serving cup and set
aside. Leave a bit left over for topping if desired.
3 To make the filling, first add the cream cheese to a stand mixer with the paddle
attachment. Mix on medium speed for 2 minutes. Pause to scrape the bowl and add
the pumpkin, pumpkin pie spice, instant pudding packet and sweetened condensed
milk. Mix until combined.
4 With a spatula, gently fold in the whipped topping.
5 Divide the filling into the serving cups.
6 If serving immediately, top with canned whipped cream and sprinkle the leftover
graham cracker crust on top. Enjoy!

No-Bake Pumpkin Cheesecake Cups

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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