Salted Caramel Pumpkin Cheesecake Cups Recipe
If you’re looking for a dessert that feels like autumn in a cup, these Salted Caramel Pumpkin Cheesecake Cups are pure magic. Creamy, spiced pumpkin filling sitting on a crunchy gingersnap crust, all topped with a luscious salted caramel drizzle — it’s such an irresistible combo that brings together the perfect balance of sweet, spice, and a little bit of salty goodness. These no-bake treats are perfectly portioned, making them ideal for cozy gatherings or any time you need a quick, impressive dessert that tastes like it took all day to make.
Ingredients You’ll Need
This recipe is wonderfully simple with each ingredient playing a star role, from the crisp gingersnap crust that lays the perfect base to the rich, spiced pumpkin filling that captures all those comforting fall flavors. Every item is easy to find and essential to get that creamy, silky, and delicately sweet texture that makes these cups truly unforgettable.
- 1 cup Crushed gingersnap cookies: Provides a crunchy, spicy base that adds fantastic texture and warmth.
- 3 Tbsp Melted butter: Binds the crust together and adds richness.
- 8 oz Cream cheese, softened: The creamy heart of the cheesecake filling, smooth and tangy.
- ½ cup Pumpkin purée: Brings that iconic pumpkin flavor and moisture.
- ⅓ cup Brown sugar: Adds a deep, caramel-like sweetness that blends beautifully with the pumpkin.
- 1 tsp Pumpkin pie spice: The secret punch of cinnamon, nutmeg, and all those cozy spices.
- ½ tsp Vanilla extract: Enhances all the flavors with a warm, sweet aroma.
- ½ cup Whipped cream: Folded gently in to lighten the texture and add fluffiness.
- ½ cup Caramel sauce + sea salt: The finishing touch that delivers an irresistible sweet-salty contrast.
How to Make Salted Caramel Pumpkin Cheesecake Cups
Step 1: Prepare the Gingersnap Crust
Start by combining the crushed gingersnap cookies with the melted butter in a bowl. Mix until the crumbs are evenly coated and hold together when pressed. Then, firmly press this mixture into the bottom of your serving jars or cups to create a compact crust. This crunchy layer is the foundation for your Salted Caramel Pumpkin Cheesecake Cups, so make sure it’s nicely packed for that perfect bite every time.
Step 2: Make the Pumpkin Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract, then continue mixing until everything is fully incorporated. This spiced, creamy concoction is what makes these cups so comforting and deliciously rich.
Step 3: Fold in the Whipped Cream
Carefully fold the whipped cream into the pumpkin and cream cheese mixture. This step is key to lightening the filling — no one wants a dense cheesecake cup! The texture becomes airy yet still decadently creamy, striking the perfect balance for each spoonful of your Salted Caramel Pumpkin Cheesecake Cups.
Step 4: Assemble and Chill
Pipe or spoon the pumpkin cheesecake filling over the prepared gingersnap crust in each cup. Smooth the tops if needed, then cover and refrigerate for at least 2 hours. Chilling allows the flavors to meld and the texture to firm up just enough so every bite holds together beautifully.
Step 5: Add the Salted Caramel Drizzle
Right before serving, generously drizzle caramel sauce over the top of each cup and sprinkle with a pinch of flaky sea salt. This finishing touch transforms these pumpkin cheesecake cups from delightful to utterly irresistible, adding that signature salted caramel flair you’ll crave again and again.
How to Serve Salted Caramel Pumpkin Cheesecake Cups
Garnishes
To take your Salted Caramel Pumpkin Cheesecake Cups up a notch, try adding a dollop of freshly whipped cream or even some toasted pecans for crunch. A sprinkle of extra pumpkin pie spice or cinnamon can also add a cozy aroma that pairs wonderfully with the caramel’s richness.
Side Dishes
These cups stand beautifully on their own but pair amazingly well with a cup of strong coffee or chai tea. For an added indulgence, serve alongside spiced cookies or a light fruit salad to balance the richness and make the dessert feel extra special.
Creative Ways to Present
Present these cups in clear mini mason jars or elegant glassware that shows off the layered crust, creamy pumpkin filling, and glossy caramel topping. For gatherings, add personalized little spoons or festive ribbons for a charming fall-inspired touch that guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep your Salted Caramel Pumpkin Cheesecake Cups covered in the fridge for up to 3 days. The flavors actually deepen after a day, so they’re great to make ahead for parties or family dinners!
Freezing
You can freeze these cups if needed, but it’s best to do so before adding the caramel sauce and salt topping. Freeze uncovered on a tray until solid, then cover with plastic wrap or foil. Thaw in the refrigerator overnight before serving, and add fresh caramel just before enjoying.
Reheating
Since these are no-bake and best served chilled, reheating isn’t recommended. Instead, allow them to come to room temperature for about 15 minutes if they’re too cold, then add your caramel topping and serve for the perfect texture and flavor.
FAQs
Can I use a different cookie for the crust?
Absolutely! While gingersnap cookies add a wonderful spice that complements pumpkin, graham crackers or speculoos cookies can be delicious alternatives. Just make sure they’re crushed finely and mixed well with butter for the best crust.
Is this recipe gluten-free?
The recipe as written uses gingersnap cookies, which usually contain gluten. However, you can substitute with gluten-free cookies to make these Salted Caramel Pumpkin Cheesecake Cups suitable for gluten-sensitive guests.
Can I make these cups dairy-free?
Yes, swap the cream cheese and butter for plant-based alternatives and use coconut whipped cream or another dairy-free whipped topping. The texture and flavor will still be rich and satisfying.
How long should I chill the cheesecake cups?
Chilling for at least 2 hours is essential for the filling to set properly. If you’re short on time, 1 hour might work, but the texture will be firmer and flavors better developed with the full chilling time.
Can I double the recipe?
Definitely! This recipe scales up easily, just be sure to use appropriately sized containers for serving and increase chilling space in your refrigerator.
Final Thoughts
If you want a dessert that captures the spirit of fall with minimal fuss but maximum flavor, you have to try these Salted Caramel Pumpkin Cheesecake Cups. They’re creamy, cozy, and downright addictive, perfect for impressing friends or simply treating yourself to something special. Once you make them, they might just become your new seasonal favorite!
