If you’re looking for an indulgent dessert to enjoy on special occasions, these No Bake Pumpkin Cheesecake Cups are the perfect fit! Keep in mind, however, that this recipe is significantly higher in carbs and sugar compared to the other treats you’ll find on this site. While it’s deliciously creamy and filled with fall flavors, these cheesecake cups are meant to be enjoyed sparingly as an occasional indulgence.
What Makes This Recipe Different?
Unlike most of the low carb and keto-friendly recipes typically featured, these pumpkin cheesecake cups contain ingredients like sweetened condensed milk, gluten-free graham crackers, and instant pudding mix. These ingredients do bring an undeniable richness and creamy texture, but they also significantly increase the sugar and carb content of the recipe. That’s why it’s essential to enjoy these cups as a rare treat, rather than a regular treat.
The Layers of Flavor
These No Bake Pumpkin Cheesecake Cups consist of two main layers: the crunchy graham cracker crust and the velvety pumpkin cheesecake filling. The combination of smooth cream cheese, fragrant pumpkin pie spice, and sweet pumpkin puree creates a dessert that’s bursting with flavor. And the added texture from the graham cracker crust gives each bite a delightful crunch.
If you want to make this recipe slightly lower in sugar, you can always substitute homemade sweetened condensed milk and whipped topping, as these modifications will cut down on some of the added sugar.
Ingredient Breakdown
Gluten Free Graham Crackers: These form the base of the dessert, adding a light crunch and sweetness to the cups.
Sweetened Condensed Milk: Adds richness and a sweet depth of flavor, but also adds a lot of sugar. Consider making your own sugar-free version if you want to reduce the sugar content.
Cream Cheese: Provides a creamy, tangy contrast to the sweet pumpkin filling.
Pumpkin Puree: Gives the cheesecake its distinct fall flavor and beautiful color.
Whipped Topping: Lightens up the filling and gives the dessert its fluffy texture.
Making Healthier Substitutions
If you want to lower the sugar content a bit, you can try making some swaps:
- Homemade Whipped Cream: Using heavy whipping cream and a low carb sweetener instead of store-bought whipped topping can reduce the sugar content. You can use this recipe for a great homemade sugar-free whipped cream.
- Homemade Sweetened Condensed Milk: Consider using a sugar-free recipe for sweetened condensed milk to lower the overall carb count.
Serving Tips
Serve these cups chilled and topped with a dollop of whipped cream and a sprinkle of leftover graham cracker crumbs. If you’re feeling extra indulgent, a drizzle of sugar-free caramel sauce adds the perfect finishing touch!
With these No Bake Pumpkin Cheesecake Cups, you can indulge in a sweet and creamy treat that’s bursting with pumpkin flavor. Just remember, this is a dessert to enjoy in moderation, especially if you’re following a low carb diet!
No Bake Pumpkin Cheesecake
Ingredients
Crust
- 9 gluten free graham crackers 1 sleeve
- 4 tablespoon unsalted butter melted
- 2 tablespoon low carb brown sweetener
- 2 tablespoons low carb granulated sweetener
- 1 teaspoon cinnamon
Filling
- 1, 15 oz can pumpkin puree
- 1, 8 oz package cream cheese room temp
- 3 teaspoons pumpkin pie spice
- 1 package of 3.4 oz zero sugar cheesecake flavored instant pudding mix yes it exists!
- 1, 14 oz can sweetened condensed milk you can make your own to decrease sugar
- 1, 8 oz tub whipped topping or homemade to decrease sugar
Instructions
Crust
- Place the graham crackers in a blender or food processor and pulse until they form fine crumbs. Add the melted butter, both sweeteners, and cinnamon, then pulse again until the mixture is well combined and has a sandy texture.
- Spoon approximately 3 tablespoons of the crust mixture into each serving cup, pressing it down gently to create an even layer. Reserve a small portion of the crust mixture to use as a topping, if desired. Set the cups aside.
Filling
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and mix on medium speed for about 2 minutes until it becomes smooth and creamy. Pause to scrape down the sides of the bowl.
- Add the pumpkin puree, pumpkin pie spice, instant pudding mix, and milk to the bowl. Continue mixing until all the ingredients are well incorporated and the filling has a smooth consistency.
Assembly
- Using a spatula, gently fold the whipped topping into the cream cheese mixture until fully combined, creating a light and airy texture.
- Evenly divide the filling into each of the prepared serving cups over the graham cracker crust layer.
- If serving right away, top each cup with a swirl of canned whipped cream and sprinkle the reserved graham cracker crumbs on top for added crunch and flavor.
- Serve immediately and enjoy this creamy, no-bake dessert!