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- 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 1 cup cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1 cup pumpkin puree - 1 tablespoon pumpkin spice - 1 teaspoon instant coffee granules - 2 tablespoons milk - Whipped cream for topping - A sprinkle of nutmeg for garnish - Medium bowl - Large mixing bowl - Whisk or electric mixer - Measuring cups and spoons - Serving cups or jars - Spatula To make these no bake pumpkin spice latte cheesecake cups, you need a few key items. First, the graham cracker crumbs form the base. The melted butter adds richness to the crust. You will need cream cheese, which gives the filling its creamy texture. Powdered sugar adds sweetness, while vanilla extract enhances flavor. Heavy whipping cream is essential for that light, fluffy texture. Pumpkin puree brings the fall flavor, and pumpkin spice adds warmth. Instant coffee granules give it a nice kick, and milk keeps everything smooth. For topping, whipped cream and nutmeg provide that perfect finishing touch. In terms of equipment, the right tools make a big difference. A medium bowl helps mix the crust. A large mixing bowl is best for the filling. A whisk or electric mixer is needed to beat the cream cheese. Measuring cups and spoons ensure accurate portions. Serving cups or jars present the dessert nicely. Lastly, a spatula is handy for smoothing the filling. Gather these ingredients and tools before you start. It makes the process easier and more enjoyable! - Combine graham cracker crumbs and melted butter in a medium bowl. - Stir until the crumbs are well coated. - Divide the mixture into serving cups, pressing down to form a solid base. - In a large bowl, beat the cream cheese until smooth. - Slowly mix in the powdered sugar and vanilla extract until well blended. - In a separate bowl, whip the heavy cream until soft peaks form. - Gently fold the whipped cream into the cream cheese mixture until combined. - In a small bowl, mix the pumpkin puree, pumpkin spice, instant coffee granules, and milk until smooth. - Fold this pumpkin mixture into the cream cheese blend until fully incorporated. - Spoon the pumpkin cheesecake filling over the crust in the cups. - Use a spatula to smooth the tops evenly. - Cover with plastic wrap and refrigerate for at least 2 hours to set. To get that light and fluffy texture, whip the cream carefully. Use a cold bowl and beaters to help soft peaks form. This makes a big difference in your cheesecake cups. Be gentle when folding the whipped cream into the cream cheese. This keeps the mixture airy. Make sure your cream cheese is at room temperature. If it’s too cold, it will be lumpy. Mix the cream cheese with the powdered sugar and vanilla until it is smooth. This step is key for a creamy cheesecake. Top your cheesecake cups with a dollop of whipped cream. A sprinkle of nutmeg adds a festive touch. You can also drizzle caramel or chocolate sauce on top for extra flavor. For a fun twist, add crushed graham crackers as a garnish. For parties, use clear cups or jars. This shows off the beautiful layers. You can even add a cinnamon stick on the side for a charming look. You can make these cheesecake cups ahead of time. Prepare the crust and filling a day before you plan to serve them. Just keep them covered in the fridge. Chill the cups for at least two hours. However, letting them sit overnight improves the flavor. The longer they chill, the better they set. {{image_2}} You can change up the spices in your cheesecake cups. Try using cinnamon or ginger for a fun twist. These spices add warmth and depth to the flavors. You can also swap the pumpkin puree with flavored yogurt. This can make your cups lighter and add a new taste. To make a low-sugar version, use a sugar substitute. This keeps the taste good while cutting calories. You can also try dairy-free substitutions. Use coconut cream instead of heavy cream for a creamy texture. This works well for those who are lactose intolerant. If you have a big crowd, you can scale up the recipe. Just multiply the ingredients by the number of servings you need. For smaller gatherings, consider making mini cups. They are perfect for parties and allow guests to try more flavors. To keep your cheesecake cups fresh, store them in the fridge. Use an airtight container to prevent them from drying out. If you made them in jars or cups, just cover them tightly with plastic wrap. They will stay fresh for about 3 to 5 days. The flavors will deepen as they sit, so they taste even better after a day. Yes, you can freeze these cheesecake cups! Freezing is a great option if you want to save some for later. Just make sure to cover each cup tightly with plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to enjoy them, take the cups out of the freezer. Let them thaw in the fridge overnight. This way, they will regain their creamy texture. Avoid thawing at room temperature, as this can change the texture. I love to serve these cheesecake cups simply, yet elegantly. Top each cup with a generous dollop of whipped cream. A sprinkle of nutmeg adds a nice touch. For added flair, consider pairing them with a spiced cookie or a slice of pumpkin bread. This makes for a beautiful dessert spread. These cheesecake cups need to chill for at least two hours. This time allows the flavors to meld and the texture to firm up. You can even make them the day before. This way, they are ready and waiting when you need them. Yes, you can use store-bought pumpkin puree. Canned pumpkin is a great time-saver. Just make sure it is 100% pumpkin, not pie filling. If you have time, homemade puree can taste even better. It adds a fresh flavor that’s hard to beat. If you lack instant coffee granules, don’t worry. You can use brewed coffee instead. Just cool it down first. Another option is to use espresso powder for a stronger flavor. You can also skip it if you prefer a pure pumpkin taste. This blog post covered how to make No Bake Pumpkin Spice Latte Cheesecake Cups. We looked at the ingredients, tools you need, and the steps to create these tasty treats. I also shared tips for the best texture and ways to store them. Finally, we discussed variations and answers to common questions. In the end, these cheesecake cups offer a simple and delicious dessert option. With a few tweaks, you can make them your own. Enjoy creating this festive treat!

No Bake Pumpkin Spice Latte Cheesecake Cups

Indulge in the deliciousness of No Bake Pumpkin Spice Latte Cheesecake Cups, the perfect fall treat! With a creamy pumpkin filling on a buttery graham cracker crust, these easy-to-make dessert cups are ideal for any occasion. Get ready to impress your friends and family with this delightful recipe that takes just 20 minutes to prepare. Click through now to explore the step-by-step instructions and savor the flavors of autumn!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

1 cup cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup pumpkin puree

1 tablespoon pumpkin spice

1 teaspoon instant coffee granules

2 tablespoons milk

Whipped cream for topping

A sprinkle of nutmeg for garnish

Instructions
 

In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are well coated.

    Divide the crumb mixture evenly among serving cups or jars, pressing down to create an even layer at the bottom.

      In a large mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

        In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

          In another small bowl, mix the pumpkin puree, pumpkin spice, instant coffee granules, and milk until smooth.

            Fold the pumpkin mixture into the cream cheese mixture until fully incorporated.

              Spoon the pumpkin cheesecake filling over the graham cracker crusts in the cups. Use a spatula to smooth the tops.

                Cover with plastic wrap and refrigerate for at least 2 hours to set.

                  Before serving, top each cheesecake cup with a dollop of whipped cream and a sprinkle of nutmeg for a festive touch.

                    Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 6