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Easy No-Bake Pumpkin Cheesecake Cups with Gingersnap Crust

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These no-bake pumpkin cheesecake cups are the kind of dessert that makes you feel like you have your life together, even if you’re eating one over the sink at 10 p.m. They’re creamy, crunchy, spicy, and sweet — everything fall should be — and you don’t need to turn on the oven.

Ingredients

Scale
  • 1 ½ cups gingersnap crumbs (about 20–25 cookies, crushed fine)
  • ¼ cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • ½ cup heavy cream
  • Optional: 2 tablespoons brown sugar (for deeper molasses note in crust)

Instructions

  1. Make the crust: Crush the gingersnaps into fine crumbs (about 1 ½ cups). Mix with melted butter (and brown sugar if using) until it looks like wet sand. Press about 2 tablespoons of the mixture into the bottom of each serving cup. Use the back of a spoon to pack it down firmly. Set aside.
  2. Whip the cream: In a cold bowl, beat the heavy cream until soft peaks form (about 2-3 minutes with a hand mixer). Don’t overdo it. Pop it in the fridge while you make the filling.
  3. Beat the cream cheese: In another bowl, beat the softened cream cheese with granulated sugar, powdered sugar, and vanilla until smooth and fluffy (about 2 minutes). Scrape the sides.
  4. Add the pumpkin: Mix in the pumpkin puree, pumpkin pie spice, and cinnamon. Beat until fully combined. The color will turn a gorgeous burnt orange. Taste and adjust spices if desired.
  5. Fold in the whipped cream: Gently fold the whipped cream into the pumpkin mixture using a spatula. Fold until no white streaks remain. Be gentle to keep the airiness.
  6. Assemble the cups: Spoon or pipe the filling over the crust. Divide evenly among your cups. Smooth the tops with the back of a spoon.
  7. Chill: Refrigerate for at least 4 hours, but overnight is better. The flavors deepen, the crust sets, and the texture becomes perfectly creamy.
  8. Garnish before serving: Top with a dollop of whipped cream, a sprinkle of cinnamon, and maybe a crumbled gingersnap. Serve cold.

Notes

Don’t skip softening the cream cheese. Fold, don’t stir, when adding whipped cream. Chill the bowl for the cream. Press the crust firmly. Make ahead: these cups taste better after a day in the fridge. For dairy-free, use dairy-free cream cheese and coconut cream. For gluten-free, use gluten-free gingersnaps. Store covered in fridge for up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin cheesecake cups, gingersnap crust, fall dessert, easy dessert, no-bake dessert, Thanksgiving dessert

Find it online: https://tastytuck.com/easy-no-bake-pumpkin-cheesecake-cups-with-gingersnap-crust/