Creamy, cozy, and bursting with fall flavor — no oven needed! These No Bake Pumpkin Cheesecake Cups taste like pumpkin pie and cheesecake had a baby.

Scale

1 cup pumpkin purée

8 oz cream cheese, softened

1 cup whipped topping

1 cup graham cracker crumbs

2 tbsp melted butter

1 tsp pumpkin pie spice

1 tsp vanilla extract

¼ cup brown sugar

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1. Mix graham cracker crumbs with melted butter and press into cups.

2. Beat cream cheese, brown sugar, vanilla, and pumpkin spice until smooth.

3. Add pumpkin purée and blend until creamy.

4. Fold in whipped topping until fluffy.

5. Spoon filling over crusts and chill for 2 hours.

6. Top with whipped cream and serve chilled.

Use clear cups or jars for beautiful layers.

Chill at least 2 hours before serving for best texture.