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Pumpkin Spice Dessert Cups
Yield: 28 cups
Pumpkin spice dessert cups are the perfect dessert cup for fall! A mini no bake pumpkin spice cheesecake with a flavorful biscoff cookie crust and a touch of cream cheese whipped cream frosting. These dessert cups are easy to make and don't require any baking!
Equipment
- 28-2oz. plastic cups with lids
- Electric hand mixer or stand mixer fitted with a whisk attachment
Ingredients
- 2 cups biscoff cookie crumbs
- ¼ cup butter melted
- 8 oz cream cheese room temperature
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ½ cup pumpkin puree
- ½ tsp pumpkin pie spice
- 1 ½ cups heavy cream
- 1 cup cream cheese whipped cream or whipped cream optional
- additional biscoff cookie crumbs
Instructions
- In a small bowl, combine biscoff cookie crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In another mixing bowl, combine room temperature cream cheese, granulated sugar, vanilla extract, pumpkin puree and pumpkin pie spice. Cream together on medium speed until combined and smooth.
- Pour in heavy cream and mix on low speed until combined with the cream cheese mixture.
- Whip on medium-high speed until light and fluffy.
- Fill a piping bag with the pumpkin spice cream and pipe the cream into the cups on the crust until about 3/4 full.
- (Optional but recommended) Add a small dollop of whipped cream and additional crushed biscoff cookie crumbs if desired.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.
Notes
Pumpkin spice dessert cups should be kept chilled in the refrigerator for up to 3 days.
If you prefer not to use plastic cups, you could also make the cups using cupcake liners or make the recipe in an 8×8 baking pan.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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