If you’re craving that classic taste of pumpkin cheesecake but don’t want to fuss with ovens or traditional baking, these No-Bake Pumpkin Cheesecake Cups will be your new go-to dessert. Every bite brings together creamy tangy cheesecake, fragrant pumpkin, and a spiced graham cracker crust—all layered up in perfect individual portions. Whether you’re prepping for a cozy autumn party, Friendsgiving, or a sweet weeknight treat, these cups check every box: easy, festive, and irresistibly luscious.
Ingredients You’ll Need
The beauty of No-Bake Pumpkin Cheesecake Cups is how simple yet essential each ingredient is. Every component, from the creamy base to the crumbly crust, plays a starring role in making this dessert pop with flavor, texture, and those classic fall colors.
- Cream Cheese (8 oz, softened): The key to that signature cheesecake tang and creamy texture; make sure it’s at room temp for easy mixing.
- Powdered Sugar (½ cup): Dissolves seamlessly into the filling, lending sweetness without grittiness.
- Canned Pumpkin Purée (1 cup): Provides earthy sweetness and the unmistakable pumpkin hue—be sure to use pure pumpkin, not pumpkin pie filling!
- Pumpkin Pie Spice (1 tsp): Brings warmth from cinnamon, nutmeg, and cloves, making the flavor scream fall.
- Cinnamon (½ tsp): Adds an extra kick of spice for depth and coziness.
- Vanilla Extract (1 tsp): Balances the pumpkin and cream cheese with a sweet aromatic note.
- Whipped Topping (1½ cups plus more for garnish): Folds in lightness for a mousse-like finish and also makes the perfect topping.
- Graham Cracker Crumbs (1 cup): Ready-made or homemade, they become that crispy buttery crust that holds it all together.
- Melted Butter (3 tbsp): Binds the graham cracker crumbs, giving you a crust that stays together but melts in your mouth.
- Brown Sugar (2 tbsp): Deepens the crust’s flavor with a subtle caramel note.
- Whipped Cream & Crushed Graham Crackers (for topping): A crowning touch for beauty and an extra hint of crunch!
How to Make No-Bake Pumpkin Cheesecake Cups
Step 1: Make the Graham Cracker Crust
Start by stirring together the graham cracker crumbs, melted butter, and brown sugar in a medium bowl. You’re looking for the texture to resemble wet sand—easy to press and just a little sticky. Spoon about two tablespoons into the bottom of each of your cups or little jars, pressing gently to create an even crust layer. This sets the tasty foundation for your No-Bake Pumpkin Cheesecake Cups and gives every bite a lovely contrast of textures.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese with the powdered sugar until it’s super smooth and a bit fluffy, making sure there are no lumps left. Add the canned pumpkin purée, pumpkin pie spice, cinnamon, and vanilla extract, then mix again until everything is fully combined and silky. This is where those delicious fall flavors marry together!
Step 3: Fold in the Whipped Topping
Next, gently fold the whipped topping into your pumpkin cheesecake base. This step transforms your mixture into a mousse-like, airy delight. Be gentle—fold rather than stir vigorously—to keep all that fluffiness in the final No-Bake Pumpkin Cheesecake Cups.
Step 4: Layer and Chill
Spoon or pipe the pumpkin cheesecake mixture over the graham cracker crust in each cup or jar, filling them almost to the top. Smooth out the tops with a spoon or a spatula for a tidy finish. Then, pop the cups in the fridge for at least two hours so they firm up and the flavors can develop into dessert perfection.
Step 5: Add Finishing Touches
Right before serving, top each cup with a generous dollop of whipped cream and a sprinkle of crushed graham crackers. This not only makes your No-Bake Pumpkin Cheesecake Cups look totally irresistible but also adds a final pop of taste and texture!
How to Serve No-Bake Pumpkin Cheesecake Cups
Garnishes
The crowning glory for these cups is all about texture and presentation. Swirl on a rosette of extra whipped cream and shower each dessert with a dusting of crushed graham crackers. If you’re feeling playful, add a dash of cinnamon or even a few mini chocolate chips for something unexpected.
Side Dishes
Because No-Bake Pumpkin Cheesecake Cups are rich but light, they pair beautifully with a hot mug of spiced chai, a scoop of vanilla ice cream, or a platter of crisp fall apples. They’re perfect on a dessert buffet alongside other autumn treats like caramel popcorn or pecan bars.
Creative Ways to Present
Try making these in mini mason jars, clear shooter glasses, or even hollowed-out pumpkins for a showstopping twist. You can create a little dessert bar where guests build their own cups, layering crust, filling, and toppings for a fun and interactive end to any meal.
Make Ahead and Storage
Storing Leftovers
Leftover No-Bake Pumpkin Cheesecake Cups keep wonderfully in the refrigerator for up to three days. Cover each cup with plastic wrap or use cups with lids to maintain their texture and freshness. The flavors actually intensify as they rest!
Freezing
Yes, you can absolutely freeze these! Just assemble your cups (hold off on the whipped cream and final garnishes), wrap tightly, and freeze for up to a month. Thaw overnight in the fridge, finish with the toppings, and they’re ready to enjoy. It’s a smart make-ahead move for November and beyond.
Reheating
No need for reheating! These are best served chilled straight from the fridge. If frozen, simply let them thaw in the refrigerator until they’re creamy and ready to eat. Never microwave, or you’ll lose that lovely cheesecake texture.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just be sure your homemade purée is well-drained and as smooth as possible. You might even want to give it a quick whirl in the food processor so your No-Bake Pumpkin Cheesecake Cups stay luxuriously creamy.
What type of cups or jars work best for this dessert?
Small mason jars, mini dessert glasses, or even clear plastic cups work beautifully. The key is a see-through vessel so those lovely layers can shine, but don’t stress—the taste is delicious served any way!
Can I make these No-Bake Pumpkin Cheesecake Cups dairy-free?
You bet! Use your favorite dairy-free cream cheese and a coconut or non-dairy whipped topping. The results are just as creamy and delicious—with a subtle coconut twist that complements the pumpkin.
How far in advance can I make the cups?
These cups are a dream for planners: you can assemble them up to 2 days ahead. Just wait until serving to add the whipped cream and graham cracker crumbles for the best texture.
Can I double or halve this recipe?
Definitely! It’s easy to scale up for a crowd (perfect for potlucks or parties) or down for a cozy night in. Just adjust your ingredient amounts and use as many cups as you need.
Final Thoughts
If you love easy fall desserts and crave that classic creamy, spiced flavor, there’s nothing quite like homemade No-Bake Pumpkin Cheesecake Cups. Give them a try, share with your favorite people, and watch them disappear from your table in no time!
Print
No-Bake Pumpkin Cheesecake Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (includes chilling)
- Yield: 6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy, spiced goodness of these No-Bake Pumpkin Cheesecake Cups. Perfect for fall gatherings or Thanksgiving, these individual desserts are a delightful blend of pumpkin, cream cheese, and graham cracker crust.
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp brown sugar
Cheesecake Filling:
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 cup canned pumpkin purée
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 ½ cups whipped topping
Topping:
- Whipped cream
- Crushed graham crackers
Instructions
- Prepare Crust: Combine graham cracker crumbs, melted butter, and brown sugar. Press into cups.
- Make Filling: Beat cream cheese and sugar. Add pumpkin, spices, and vanilla. Fold in whipped topping.
- Assemble: Layer filling over crust. Chill for 2 hours.
- Serve: Top with whipped cream and graham cracker crumbs.
Notes
- For dairy-free, use dairy-free substitutes.
- Make ahead and store chilled for 1–2 days.
- Use mini dessert cups for serving.
Your email address will not be published. Required fields are marked *