Pumpkin Pie Cheesecake Cups
Pumpkin Pie Cheesecake Cups are easy no-bake desserts with a spiced pumpkin filling, Biscoff crust, and sweet toppings.
Ingredients
Crust Layer:
- 1½ cups Biscoff crumbs
- 4 tablespoons melted butter
- 2 tablespoon brown sugar
Pumpkin Cheesecake Layer:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- ½ cup pumpkin purée
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup Cool Whip
Topping:
- 1 cup Cool Whip or whipped heavy cream
- ½ cup chopped pecans
- ¼ cup caramel sauce
Instructions
- Mix Biscoff crumbs, melted butter, and brown sugar in a bowl until evenly moistened.
- Spoon the crust mixture into each cup and press down lightly to form the base.
- In a large bowl, beat the cream cheese until smooth and fluffy.
- Add powdered sugar, pumpkin purée, pumpkin pie spice, and vanilla. Mix until smooth.
- Fold in the Cool Whip until light and creamy.
- Spoon or pipe the pumpkin cheesecake filling over the crust layer in each cup.
- Top each cup with whipped cream, a sprinkle of chopped pecans, and a drizzle of caramel sauce.
- Chill for at least 3 hours before serving.
Nutrition
Calories: 410kcalCarbohydrates: 37gProtein: 4gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 60mgSodium: 279mgPotassium: 138mgFiber: 1gSugar: 23gVitamin A: 3963IUVitamin C: 1mgCalcium: 67mgIron: 1mg
Tried this recipe?Let us know how it was!