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.
Equipment
- Pastry Bag
Ingredients
For the bottom of the cup
- Graham Cracker Crumbs
For the filling
- 1 8oz package of cream cheese (room temperature)
- 1 15oz can pumpkin puree
- 3 teaspoon pumpkin pie spice
- ⅓ C vanilla instant pudding mix
- 1 14 oz can sweetened condensed milk
- 1 8oz container cool whip - you can put some aside for topping if you'd like
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 package of cream cheese (room temperature), 1 15oz can pumpkin puree, 3 teaspoon pumpkin pie spice, ⅓ C 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 - you can put some aside for topping if you'd like
- 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 - you can put some aside for topping if you'd like, Graham Cracker Crumbs