No-Bake Pumpkin Cheesecake Cups (Creamy & Easy)
These no-bake pumpkin cheesecake cups are creamy, rich, dairy-free, and firm enough to stand on their own—perfect served in little jars or wine glasses for an easy, impressive dessert.
Ingredients
Crust
- 3/4 cup almond flour
- 2 tbsp maple syrup
- 2 tbsp coconut oil or dairy-free butter melted
- salt pinch
Filling
- 1 cup pumpkin purée
- 3/4 cup dairy-free cream cheese room temperature
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- nutmeg and salt pinch
Instructions
- Mix crust ingredients until crumbly. Press about 2 tablespoons into the bottom of 4–6 small jars or ramekins.
- Beat together pumpkin, cream cheese, maple, vanilla, and spices until completely smooth.
- Spoon filling on top of crusts and smooth the tops.
- Cover and refrigerate at least 4 hours or overnight.
- Serve with coconut whipped cream and a sprinkle of cinnamon.
Notes
Rachel’s Tip: These hold up in the fridge for 3 days and taste even better the second day. Great for make-ahead dinner parties or a “mom needs a treat” moment.