No-Bake Pumpkin Cheesecake Cups Recipe

If you’re dreaming of the taste of autumn wrapped up in a single, show-stopping dessert, these No-Bake Pumpkin Cheesecake Cups are going to sweep you off your feet! Silky, spiced pumpkin cheesecake filling meets a buttery graham cracker crust—all in a single-serve cup made for sharing (or keeping for yourself). There’s no oven required, just a few common ingredients, and in no time, you’ll have an eye-catching, crowd-pleasing treat that tastes like a pumpkin patch picnic and a cheesecake party rolled into one. These No-Bake Pumpkin Cheesecake Cups are perfect for cozy celebrations or anytime you want “wow” factor with almost zero fuss.

No-Bake Pumpkin Cheesecake Cups Recipe - Recipe Image

Ingredients You’ll Need

The magic of No-Bake Pumpkin Cheesecake Cups truly shines with simple, top-notch ingredients. Each one not only delivers vibrant flavor but also lends the perfect texture and color to create gorgeous little desserts everyone will love.

  • Graham cracker crumbs: The classic cheesecake base, graham cracker crumbs add a delightful crunch and toasted flavor to every bite.
  • Granulated sugar: Just a touch sweetens the crust and helps marry the buttery, crumbly goodness.
  • Unsalted butter, melted: Melted butter binds the crust together, giving it rich flavor and just the right amount of stick.
  • Cream cheese, softened: The heart and soul of these cups—it creates that creamy, tangy cheesecake experience we all crave.
  • Powdered sugar: This ensures the filling comes out ultra-smooth and gently sweet, with no grittiness.
  • Canned pumpkin puree: Pure autumn in a can! Pumpkin adds color, creaminess, and the signature seasonal flavor.
  • Pumpkin pie spice: This cozy blend of spices brings warmth and depth, making every cup taste like fall in a spoon.
  • Vanilla extract: Just a splash brightens the whole dessert and deepens the cheesecake flavor.
  • Heavy whipping cream, whipped: Folding in freshly whipped cream makes the filling impossibly light and airy.
  • Extra whipped cream and crushed graham crackers for topping: The grand finale! They add both pretty presentation and extra yumminess on top.

How to Make No-Bake Pumpkin Cheesecake Cups

Step 1: Create the Graham Cracker Crust

Start by combining the graham cracker crumbs, granulated sugar, and melted unsalted butter in a small bowl. Mix until every crumb glistens and the texture is reminiscent of wet sand. Divide the mixture evenly among 6 small serving cups or jars, pressing gently to form a solid, tasty base for your No-Bake Pumpkin Cheesecake Cups. This step is where your dessert begins to take shape, giving each cup that classic cheesecake crunch!

Step 2: Make the Creamy Pumpkin Cheesecake Filling

In a medium bowl, beat together the softened cream cheese and powdered sugar until completely smooth and lush. Add in the pumpkin puree, pumpkin pie spice, and vanilla extract, then continue beating until everything’s beautifully combined and deeply aromatic. This luscious mixture is what gives these No-Bake Pumpkin Cheesecake Cups their irresistible flavor and velvety texture.

Step 3: Fold in the Whipped Cream

Carefully fold the whipped heavy cream into your pumpkin cheesecake mixture. This step is pure magic—the whipped cream makes everything light as a cloud, so your cups turn out airy instead of dense. Be gentle: the goal is to keep all those lovely air bubbles, ensuring your No-Bake Pumpkin Cheesecake Cups are fluffy and decadent.

Step 4: Layer and Chill

Spoon or pipe the pumpkin cheesecake filling over the crust in each prepared cup. Aim for an even, inviting layer that fills the cup without overflowing. Then, pop the cups into the fridge for at least 2 hours. This gives the flavors time to mingle and the filling a chance to set up into sliceable, creamy perfection.

Step 5: Add Finishing Touches

Just before serving, crown each cup with a swirl of extra whipped cream and a sprinkle of crushed graham crackers. These little touches not only make your No-Bake Pumpkin Cheesecake Cups irresistible to look at, but they add another layer of flavor and crunch that takes this dessert over the top.

How to Serve No-Bake Pumpkin Cheesecake Cups

No-Bake Pumpkin Cheesecake Cups Recipe - Recipe Image

Garnishes

For the prettiest presentation, add a billowy dollop of whipped cream and a scattering of crushed graham crackers right before serving. If you’re feeling extra festive, tuck in a cinnamon stick or sprinkle a pinch of extra pumpkin pie spice on top—either option brings a pop of color and aroma to your No-Bake Pumpkin Cheesecake Cups that guests will love.

Side Dishes

These cheesecake cups are rich enough to stand alone, but they pair beautifully with simple sides like crisp, spiced shortbread cookies, a platter of fresh apple slices, or a steaming mug of chai tea. These additions complement the pumpkin and spice flavors, making for a perfect fall dessert spread.

Creative Ways to Present

Take advantage of the individual servings by experimenting with presentation! Try serving your No-Bake Pumpkin Cheesecake Cups in mini mason jars for a rustic-chic look, or in elegant stemless wine glasses for a party-ready upgrade. Layer with extra graham cracker crumbs or add chocolate shavings for extra flair. Personalized name tags or seasonal ribbons add another festive touch that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you have any No-Bake Pumpkin Cheesecake Cups left after dessert (it might be rare!), cover them tightly and keep them in the refrigerator. They’ll stay delicious and fresh for up to 3 days—just add fresh whipped cream and a sprinkle of crumbs right before serving to bring them back to their just-made glory.

Freezing

Yes, you can freeze No-Bake Pumpkin Cheesecake Cups! Simply cover each cup snugly with plastic wrap and pop them in the freezer for up to one month. When ready to enjoy, let them thaw overnight in the fridge. Add fresh garnishes after thawing for the best taste and texture.

Reheating

There’s no need to reheat these beauties! In fact, they’re at their best served straight from the fridge. If you accidentally freeze them a bit too hard, let them sit at room temperature for 10–15 minutes to soften up before indulging.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree is as smooth and well-drained as the canned variety, so the filling stays thick and creamy rather than watery.

Is it okay to swap in low-fat cream cheese?

You can use low-fat cream cheese, but know that the filling may be slightly less rich and creamy. For that full classic cheesecake taste and texture, regular cream cheese is best.

How far in advance can I make these cups?

You can prepare No-Bake Pumpkin Cheesecake Cups up to a day ahead. In fact, chilling overnight actually helps all the flavors meld together beautifully!

Can I make these gluten-free?

Definitely—just substitute gluten-free graham crackers in the crust. Everything else in the recipe is naturally gluten-free, so the swap is easy and tasty.

What if I don’t have individual cups or jars?

No problem! You can assemble the dessert in a single trifle dish or an 8×8-inch baking pan and serve it like a no-bake pumpkin cheesecake bar—just as delicious, and beautiful in slices.

Final Thoughts

Whether you’re planning a fall feast or just want dessert in a hurry, these No-Bake Pumpkin Cheesecake Cups promise big flavor with very little fuss. Gather your favorite people, your coziest sweater, and a spoon, and give this fun, festive treat a try—it’s one of those sweet little shortcuts to pure autumn joy!

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No-Bake Pumpkin Cheesecake Cups Recipe

No-Bake Pumpkin Cheesecake Cups Recipe


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4.7 from 12 reviews

  • Author: admin
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

Indulge in the creamy and flavorful delight of No-Bake Pumpkin Cheesecake Cups. These individual desserts are perfect for fall and require no oven time, making them a hassle-free treat for any occasion.


Ingredients

Scale

Graham Cracker Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

Pumpkin Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup canned pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • Extra whipped cream and crushed graham crackers for topping

Instructions

  1. Prepare the Graham Cracker Crust: In a small bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into serving cups or jars.
  2. Make the Pumpkin Cheesecake Filling: Beat cream cheese and powdered sugar until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Fold in whipped cream.
  3. Assemble the Cheesecake Cups: Spoon or pipe the filling over the crust. Refrigerate for at least 2 hours.
  4. Serve: Top with whipped cream and crushed graham crackers before serving.

Notes

  • These cups can be made a day ahead and stored covered in the refrigerator.
  • For extra spice, consider adding a pinch of cinnamon or nutmeg to the filling.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 18g
  • Sodium: 160mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

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