Pumpkin Cheesecake Cups

There’s just something about pumpkin and cream cheese that feels like fall. The smell alone makes me think of cozy sweaters and warm kitchens. The first time I made these cups, I couldn’t wait to dig in.

They’re smooth, creamy, and full of that pumpkin spice flavor we all love. I like how the layers come together — a soft, rich cheesecake with a hint of cinnamon and nutmeg. It’s the perfect little treat without needing to bake a full cheesecake.

If you want something quick, festive, and totally delicious, these are it. They’re easy to make, fun to share, and perfect for fall parties or quiet nights at home. Every spoonful feels like a tiny slice of autumn.

So, grab your pumpkin puree and cream cheese — let’s make these Pumpkin Cheesecake Cups together. Trust me, once you taste them, you’ll want to make them again before the season ends.

Why You’ll Love This Recipe

• Perfectly Portioned: Individual servings mean no cutting or sharing required.
• Quick and Easy: Minimal baking with a no-bake filling that comes together in minutes.
• Rich and Creamy: A luscious cheesecake layer combined with the spice of pumpkin.
• Make-Ahead Friendly: Prepare them the day before for stress-free entertaining.
• Seasonal Bliss: Packed with pumpkin, cinnamon, nutmeg, and cloves for cozy fall vibes.

Required Kitchen Tools

• Mixing Bowls: A variety of sizes for preparing the layers.
• Electric Mixer: To achieve a smooth and creamy cheesecake filling.
• Food Processor or Rolling Pin: For crushing ginger snaps into a fine crumb.
• Piping Bag (Optional): For a professional, neat finish when adding the filling.
• Measuring Cups and Spoons: For precise measurements.
• Glass Serving Cups or Mason Jars: To showcase the beautiful layers.

Ingredients

Here’s what you’ll need to bring this delightful dessert to life:

Crust Ingredients:

• Ginger Snaps: 24 cookies, crushed into fine crumbs.
• Butter: 1 tablespoon, melted.
• Granulated Sugar: 1 tablespoon, for a touch of sweetness.

Cheesecake Filling Ingredients:

• Cream Cheese: 16 ounces, softened to room temperature.
• Whipped Topping: 8 ounces, thawed.
• Pumpkin Puree: 1 cup, 100% pure (not pumpkin pie filling).
• Powdered Sugar: 1 cup, sifted for a smooth texture.
• Cinnamon: 1 teaspoon.
• Nutmeg: 1/2 teaspoon.
• Cloves: 1/4 teaspoon.

Garnish (Optional):

• Crushed ginger snaps.
• Whipped cream.
• A sprinkle of cinnamon or nutmeg.

Variations for Pumpkin Cheesecake Cups

• Gluten-Free Option: Use gluten-free ginger snaps or graham crackers for the crust.
• Dairy-Free Alternative: Substitute dairy-free cream cheese and whipped topping for a lactose-free dessert.
• Add Texture: Include a layer of crushed pecans or caramel sauce for extra flavor.
• Spice it Up: Add a pinch of cardamom or a splash of vanilla extract to elevate the flavor.
• Make it Boozy: Mix in a tablespoon of bourbon or spiced rum for an adult-friendly twist.

Step-by-Step Instructions

1. Make the Ginger Snap Crust

1. Crush the Cookies: Place ginger snaps in a food processor and pulse until finely ground. Alternatively, place them in a zip-top bag and crush with a rolling pin.
2. Combine Ingredients: In a mixing bowl, combine the crushed cookies, melted butter, and granulated sugar. Stir until evenly moistened.
3. Prepare Cups: Spoon 1-2 tablespoons of the crust mixture into the bottom of each serving cup. Press down firmly with the back of a spoon to create an even layer. Chill in the refrigerator while preparing the filling.

2. Prepare the Cheesecake Filling

1. Beat the Cream Cheese: Using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2 minutes.
2. Add Pumpkin and Spices: Mix in the pumpkin puree, powdered sugar, cinnamon, nutmeg, and cloves. Beat until well combined and no lumps remain.
3. Fold in Whipped Topping: Gently fold in the whipped topping until the filling is light and fluffy. Avoid overmixing.

3. Assemble the Pumpkin Cheesecake Cups

1. Layer the Filling: Spoon or pipe the cheesecake filling over the chilled crust, filling the cups about 3/4 of the way.
2. Chill: Refrigerate for at least 2 hours or until the filling is set.

4. Garnish and Serve

1. Add Toppings: Before serving, sprinkle crushed ginger snaps over the top of each cup. Add a dollop of whipped cream and a light dusting of cinnamon or nutmeg for decoration.
2. Enjoy: Serve chilled and enjoy the delightful layers of flavor and texture!

Serving and Presentation

Pumpkin Cheesecake Cups are as visually stunning as they are delicious. Serve them in clear glass cups or mason jars to show off the beautiful layers. They’re perfect for:

• Holiday Parties: A crowd-pleasing dessert for Thanksgiving or Halloween.
• Weeknight Treats: Easy enough to whip up for a cozy evening at home.
• Potlucks: Portable and mess-free, ideal for sharing.

Storing Pumpkin Cheesecake Cups

• Refrigerator: Store in an airtight container for up to 3-4 days.
• Freezer: These cups can be frozen without toppings for up to 1 month. Thaw in the refrigerator overnight before serving.

Nutrition Information (Per Serving)

Calories	Fat	Carbs	Protein
280	16g	29g	4g

Conclusion

Pumpkin Cheesecake Cups are the perfect mix of creamy, spiced, and sweet — everything you love about fall in one easy dessert. I love how each cup gives you that rich cheesecake flavor with a cozy pumpkin twist, without needing to bake a full cake. They’re simple, elegant, and always a crowd-pleaser. Whether you’re serving them at a fall gathering or enjoying one after dinner, these little cups bring comfort and joy in every bite.

FAQs

Can I make these ahead of time?

Absolutely! These cups can be made 1-2 days in advance. Just add the toppings right before serving to keep them fresh and crisp.

Can I use a different crust?

Yes! Graham crackers or Biscoff cookies work beautifully as alternatives.

What can I use instead of whipped topping?

Freshly whipped cream (stiff peaks) is a great substitute. Just ensure it’s stabilized with a bit of powdered sugar.