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To make these No-Bake Pumpkin Spice Cheesecake Cups, you need: - 1 cup cream cheese, softened - 1/2 cup canned pumpkin puree - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/2 cup heavy whipping cream These main ingredients work together to create a rich and creamy filling. Cream cheese gives a nice texture and flavor. Canned pumpkin adds that warm, fall taste. Powdered sugar sweetens the mix without being gritty. Vanilla extract offers a hint of warmth. Pumpkin pie spice brings that cozy seasonal flavor. For the crust, gather: - 1 cup crushed graham crackers - 1/4 cup melted butter The crushed graham crackers form a crunchy base. Mixing them with melted butter helps the crumbs stick together. This creates the perfect contrast to the smooth cheesecake filling. You might want to add some finishing touches: - Whipped cream - Pumpkin pie spice Whipped cream gives a fun, fluffy element. A sprinkle of pumpkin pie spice on top adds a nice visual and flavor boost. These garnishes make your cheesecake cups even more delightful. First, get a large mixing bowl. Add the softened cream cheese and pumpkin puree. Next, sprinkle in the powdered sugar, vanilla extract, and pumpkin pie spice. Beat this mixture with an electric mixer until it turns smooth and creamy. This is the base of your cheesecake. Now, take a separate bowl. Pour in the heavy whipping cream. Beat it with your mixer until stiff peaks form. This means it should hold its shape well. Gently fold this whipped cream into the pumpkin cream cheese mixture. You want to combine them without losing air. This keeps the texture light and fluffy. Grab another bowl and mix the crushed graham crackers with melted butter. Make sure the crumbs are well coated. Now, it’s time to layer your cheesecake cups. Start with a layer of the graham cracker mixture at the bottom of each cup. Then, add a layer of the pumpkin cheesecake filling. Repeat these layers until the cups are full. Finish with a cheesecake layer on top. Lastly, refrigerate the cups for at least 2 hours. This helps them set before you serve. When you’re ready to enjoy, top with a dollop of whipped cream and a sprinkle of pumpkin pie spice for a nice touch. To whip cream well, start with cold heavy cream. Use a clean bowl and beaters. Whip the cream on medium speed. Watch for stiff peaks to form, which means it’s ready. This takes about 2 to 5 minutes. Don't overwhip or it will turn grainy. Softened cream cheese is key for a smooth texture. Take it out of the fridge 30 minutes before use. This helps it mix easily. If it’s too cold, you’ll have lumps in your mix. Use an electric mixer to blend it well with the other ingredients. For a pretty presentation, serve in clear cups or jars. This lets the layers shine. Top each cup with whipped cream and a sprinkle of pumpkin pie spice. You can also add a slice of caramel or chocolate drizzle. Pair these cups with a warm drink, like spiced cider or coffee. {{image_2}} You can easily change the flavor of your no-bake pumpkin spice cheesecake cups. Try adding chocolate or caramel for a rich twist. Mixing in chocolate chips gives a fun surprise in each bite. Drizzling caramel on top adds sweetness and a nice look. You can also use flavored extracts, like almond or maple, to change things up. Experimenting with flavors keeps the dessert fresh and exciting. The crust is key to these cheesecake cups. While graham crackers work well, you can try other cookies too. Oreos, gingersnaps, or vanilla wafers can make great bases. Just crush them and mix with melted butter, just like you do with graham crackers. Each type of cookie adds its own flavor, making your cheesecake cups unique. If you want a dairy-free version, there are great substitutes. You can use vegan cream cheese instead of regular cream cheese. For the heavy cream, coconut cream works well. Just whip it until it’s fluffy, just like you would with regular cream. These changes keep the dessert creamy and tasty while being kind to those who avoid dairy. To store your cheesecake cups, cover them tightly with plastic wrap. You can also use an airtight container. This keeps the cups fresh and prevents any odors from other foods in the fridge. Always place them in the coldest part of the fridge. This way, they stay at the right temperature. Yes, you can freeze these cheesecake cups! To do this, first, let them chill in the fridge for about 2 hours. Then, cover each cup with plastic wrap and foil. This helps protect them from freezer burn. When you want to eat them, move them to the fridge overnight to thaw. These cheesecake cups can last in the fridge for up to 5 days. Keep an eye on them for any signs of spoilage, like changes in smell or texture. If they start to look or smell off, it’s best to toss them. Enjoy your delicious treat while they’re fresh! Yes, you can use fresh pumpkin. Fresh pumpkin offers a bright flavor. It is also free from added sugars or preservatives. To use fresh pumpkin, start by roasting a small pumpkin. Cut it, remove the seeds, and bake it until soft. Then, scoop out the flesh and mash it. Use the same amount as canned pumpkin. This gives you a fresh taste in your cheesecake cups. Just ensure it is well-pureed so it mixes smoothly. The cheesecake cups need to chill for at least 2 hours. This time allows them to set properly. Chilling helps the flavors meld and gives the cups a nice texture. The longer you chill, the better the taste. If you can, chill them overnight for the best results. Just be sure to keep them covered in the fridge to prevent drying out. Absolutely! You can prepare the cheesecake cups a day in advance. Just follow the recipe and chill them. This makes them a great option for parties. When you are ready to serve, add the whipped cream and sprinkle with pumpkin pie spice. Making them ahead saves time and ensures a delicious dessert at your event. You learned how to make delicious pumpkin cheesecake cups. We covered key ingredients like cream cheese, pumpkin, and whipped cream. You also saw tips for whipping cream and achieving a smooth texture. Don’t forget the fun variations, from flavors to crusts. Proper storage keeps your dessert fresh for longer. Now, get creative in the kitchen. Enjoy this tasty treat at your next gathering or cozy night in!

No-Bake Pumpkin Spice Cheesecake Cups

Indulge in the creamy delight of No-Bake Pumpkin Spice Cheesecake Cups! This simple recipe combines soft cream cheese, rich pumpkin puree, and warm spices for a dessert that's perfect for fall. With layers of buttery graham cracker crumbs and decadent filling, these treats come together in just 20 minutes. Ready to impress your guests? Click through to discover how easy it is to create this delightful dessert in your own kitchen!
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Ingredients
  

1 cup cream cheese, softened

1/2 cup canned pumpkin puree

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 cup heavy whipping cream

1 cup crushed graham crackers

1/4 cup melted butter

Optional: Whipped cream and pumpkin pie spice for garnish

Instructions
 

In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Beat with an electric mixer until smooth and creamy.

    In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin cream cheese mixture until well combined, being careful not to deflate the whipped cream.

      In another bowl, mix the crushed graham crackers with melted butter until the crumbs are evenly coated.

        To assemble the cheesecake cups, alternate layers of the graham cracker mixture and the pumpkin cheesecake filling in individual serving cups or jars. Start with a layer of graham cracker crumbs, followed by a layer of the cheesecake mixture, and repeat until the cups are filled, ending with a cheesecake layer.

          Refrigerate the cups for at least 2 hours to set before serving.

            Just before serving, top with a dollop of whipped cream and a sprinkle of pumpkin pie spice for extra flair.

              Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 6