Description
These bite-sized delights bring effortless fall flair to any gathering. Creamy spiced pumpkin filling rests on a crunchy graham cracker base—no oven required!
Ingredients
Scale
Crust (Makes 8 Cups)
- 1 cup graham cracker crumbs (about 7–8 full sheets)
- 2 Tbsp granulated sugar
- ¼ tsp ground cinnamon
- 5 Tbsp unsalted butter, melted
Pumpkin Cheesecake Filling
- ½ cup cold heavy whipping cream
- 8 oz cream cheese, softened to room temperature
- ½ cup powdered sugar
- ¾ cup pure pumpkin puree
- 1 tsp vanilla extract
- 2½ tsp pumpkin pie spice blend
Instructions
- Set Up Cups
- Line eight 2¼″ baking cups (or use mini springform pans) on a tray or baking sheet.
- Make the Crust
- In a bowl, whisk together graham crumbs, sugar, and cinnamon.
- Pour in melted butter and stir until the mixture clumps together.
- Divide evenly among the cups, pressing firmly with the bottom of a shot glass or small measuring cup to form a compact base.
- Chill in the fridge while you whip up the filling.
- Whip Cream
- In a clean bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Set aside.
- Prepare Cheesecake Layer
- In a second bowl, blend the softened cream cheese and powdered sugar on medium-high until silky.
- Add the pumpkin puree, vanilla, and pumpkin pie spice; mix until smooth and uniform.
- Fold & Fill
- Gently fold the whipped cream into the pumpkin-cheese mixture with a rubber spatula, stopping once no streaks remain.
- Spoon or pipe the filling over each chilled crust, smoothing the tops.
- Chill to Set
- Refrigerate for at least 3–4 hours, or ideally overnight, until the cheesecakes are firm.
- Finish & Serve
- Right before serving, garnish with extra whipped cream, a drizzle of salted caramel, a sprinkle of graham crumbs, and/or chopped pecans for crunch.
- Prep Time: 30 minutes
- Category: Desserts