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Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 10–12 full graham cracker sheets)
- 6 Tbsp unsalted butter, melted
- 2 Tbsp brown sugar
- 1 pinch cinnamon (optional)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 cup heavy cream (for folding into the cheesecake filling)
- 1/4 cup powdered sugar (for whipped cream topping)
- 1 tsp vanilla extract (for whipped cream topping)
- Extra cinnamon, graham cracker crumbs, or caramel (for optional garnishes)
Instructions
- Crush graham crackers and mix with melted butter, brown sugar, and optional cinnamon.
- Beat cream cheese and powdered sugar until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla, mixing well.
- Whip heavy cream until stiff peaks form and fold into the pumpkin mixture.
- Prepare whipped cream topping by whipping heavy cream with powdered sugar and vanilla until soft peaks form.
- Layer graham cracker mixture and pumpkin cheesecake filling in serving cups.
- Top with whipped cream and optional garnishes, then refrigerate for at least 1 hour.
Notes
Ensure cream cheese is at room temperature for the best texture.
Store leftover cups in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 15
- Sodium: 150
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 60