No Bake Pumpkin Cheesecake Cups
These creamy pumpkin cheesecake cups are the perfect Fall no-bake treat. Plus, they're a quick and easy dessert.
Servings 8
Calories 49kcal
Equipment
- Pastry Bag
Ingredients
For the bottom of the cup
- Graham Cracker Crumbs
For the filling
- 1 8oz block cream cheese room temperature
- 1 15oz can pumpkin puree
- 3 teaspoon pumpkin pie spice
- 3.4 oz box vanilla instant pudding mix
- 1 14 oz can sweetened condensed milk
- 1 8oz container cool whip plus extra for topping if you'd like
8
Instructions
- Line the bottom of your cup with the graham cracker crumbs.Graham Cracker Crumbs
- Using a mixer with the paddle attachment or a large bowl and hand held mixer, beat the cream cheese, pumpkin puree, pumpkin pie spice, and vanilla pudding mix.1 8oz block cream cheese, 1 15oz can pumpkin puree, 3 teaspoon pumpkin pie spice, 3.4 oz box vanilla instant pudding mix
- Add the sweetened condensed milk and continue mixing.1 14 oz can sweetened condensed milk
- Switch to a wire whisk and gently fold in the cool whip. Be sure to scrape down the sides of the bowl.1 8oz container cool whip
- Use a rubber spatula to transfer the pumpkin mixture to a pastry bag and fill each up almost to the top. (The pastry bag or piping bag is optional but will make a very clean and pretty presentation.)
- Top with additional cool whip and graham cracker crumbs.1 8oz container cool whip , Graham Cracker Crumbs
Nutrition
Calories: 49kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Cholesterol: 0.2mg | Sodium: 78mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 24IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.2mg
