These mini no bake bourbon pumpkin cheesecakes are the perfect fall treat for pumpkin spice lovers. They are easy to make and great for bringing to a Halloween party or other fall gatherings. The bourbon is optional but it works so well with the warming flavors of pumpkin and fall spices.
You could also make this into one larger dessert but the cups I used are 5 oz and this recipe yields 10-12 5 oz cups. Here is the link to the cups.
No-Bake Bourbon Pumpkin Cheesecake Cups
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup light brown sugar
- 6 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 1 cup pumpkin purée
- ½ cup light brown sugar packed
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 tbsp bourbon
- 1 ½ cups heavy cream cold
Whipped Cream Topping
- 1 cup heavy cream cold
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Mix graham cracker crumbs, brown sugar, and melted butter. Divide between cups (about 2–3 tbsp each) and press down.
- Beat cream cheese until smooth. Add pumpkin, brown sugar, pumpkin pie spice, vanilla, and bourbon; mix until creamy.
- In another bowl, whip heavy cream to stiff peaks.
- Fold whipped cream into pumpkin mixture until smooth.
- Spoon or pipe filling into cups over the crust. Chill 3–4 hours or overnight.
Whipped Cream Topping
- Whip heavy cream, powdered sugar, and vanilla until medium–stiff peaks form. Pipe or spoon onto cheesecake cups.
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