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
Method
- 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.