No-Bake Pumpkin Cheesecake Cups

Ingredients

• 120 g Graham cracker crumbs
• 35 g Unsalted butter, melted
• 15 g Brown sugar
• 1 pinch Salt
• 225 g Cream cheese, softened
• 120 g Pumpkin purée
• 65 g Powdered sugar
• 1 tsp Vanilla extract
• 1 1/2 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1 pinch Ground cloves
• 1 pinch Salt
• 180 g Heavy whipping cream, cold
• optional Whipped cream
• optional Ground cinnamon
• optional Crushed graham cracker

Instructions

1. Mix graham cracker crumbs, melted butter, brown sugar, and salt.
2. Divide among 6 small jars or glasses. Press lightly.
3. Beat cream cheese until smooth.
4. Add pumpkin, powdered sugar, vanilla, spices, and salt. Beat until smooth.
5. Separately whip cold heavy cream to medium peaks.
6. Fold whipped cream into pumpkin mixture.
7. Spoon or pipe into cups over graham layer.
8. Refrigerate at least 2 hours.
9. Garnish with whipped cream, cinnamon, or crushed graham before serving.

Nutrition

Chef's Notes

Chef's Notes: Make sure the cream cheese is fully softened or the filling will be lumpy. Fold the whipped cream gently to keep it airy. These can be made a day ahead. Storage: Refrigerate for up to 3 days. The graham layer will soften over time. Scaling: At 0.5x, make 3 cups; at 2x, make 12 cups. Chill time stays the same.

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