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–+ servings

Gluten Free Pumpkin Cheesecake Cups

These gluten free pumpkin cheesecake cups are a perfectly portioned fall dessert. Creamy, spiced, and absolutely irresistible at any gathering.
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Ingredients

For the Crust

  • 1 1/2 cups Gluten Free Gingersnap Crumbs
  • 4 tbsp Melted Butter
  • 2 tbsp Sugar

For the Filling

  • 16 oz Cream Cheese, softened
  • 1 cup Pumpkin Puree
  • 3/4 cup Powdered Sugar
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Cool Whip
  • Whipped Cream for topping

Instructions

  • Mix gluten free gingersnap crumbs, melted butter, and sugar, then divide among 8 cups and press down firmly.
  • Beat cream cheese until smooth and fluffy, about 2 minutes.
  • Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract, beating until fully combined.
  • Gently fold in cool whip until the mixture is light and airy.
  • Spoon or pipe the filling into each cup over the crusts.
  • Refrigerate for at least 3 hours or overnight until completely set.
  • Top with whipped cream and a sprinkle of pumpkin pie spice before serving.
Course: Dessert
Cuisine: American
Keyword: gluten-free, no-bake dessert, pumpkin cheesecake
Prep Time: 20 minutes
Total Time: 3 hours 20 minutes
Servings: 8 cups

Nutrition

Serving: 1serving | Calories: 438kcal | Carbohydrates: 34g | Protein: 5g | Fat: 31g
Calories: 438kcal
Cost: $15