No Bake Pumpkin Cheesecake Cups

Ingredient Notes

If you don’t want to make a full-blown pumpkin cheesecake, I hear you! Making no bake pumpkin cheesecake in a cup is way simpler. The full list of ingredients can be found in the recipe card below, but here are the key items you’ll need.

• Gingersnap Cookies — Reserve some whole gingersnap cookies from the gingersnap crust if you want a fun garnish on top.
• Melted Butter — Binds together the gingersnap crumbs without having to bake it first.
• Cream Cheese — Choose full fat, brick-style cream cheese, NOT low-fat or whipped cream cheese.
• Sugar — I used a blend of granulated and brown sugar for sweetness and depth.
• Whipping Cream — Breaks up the cream cheese to create a pudding-like consistency.
• Pumpkin Puree — If using homemade pumpkin puree, strain it through a cheesecloth-lined fine mesh sieve to remove as much excess moisture as possible. Otherwise I recommend using a quality brand of puree (I like Libby’s).
• Spices — I used a blend of cinnamon, allspice, cloves, and cardamom, but you can swap in pumpkin pie spice if desired.
• Pecans — May be omitted or swapped with chopped walnuts. I like the crunch that pecans add!

Don’t have pumpkin puree? You can use sweet potato puree or butternut squash puree instead!

Make-Ahead Instructions

• Gingersnap Crust — Cool completely, then store in a plastic zip top bag or a sealable food storage container in the refrigerator up to 3 days in advance.
• Cheesecake Filling — Refrigerate airtight 1-2 days ahead of time.
• Whipped Cream — Is best made just before serving. If you need to make it in advance, swap it out with stabilized whipped cream.
• Fully Assembled Cheesecake Cups — Can be made up to 1 day ahead of time. Cover each individual cheesecake jar with plastic wrap when storing in the refrigerator if making ahead (this will help keep it fresh).

Katie’s Tip: If you need to make these cheesecake cups earlier than 24 hours ahead of time, I recommend just prepping the individual elements.