No-Bake Pumpkin Cheesecake Cups

Creamy, spiced pumpkin cheesecake layered in individual cups with a crunchy graham cracker base—this No-Bake Pumpkin Cheesecake Cups is perfect for autumn gatherings, holidays, or whenever I need a quick and impressive treat.

Why You’ll Love This Recipe

No Oven Required: This recipe skips the baking process entirely, making it stress-free and perfect for busy days.

Individual Servings: The cups are pre-portioned, which makes them great for sharing at gatherings or parties.

Rich and Creamy Flavor: The combination of pumpkin, cream cheese, and warm spices delivers the ultimate fall taste.

Quick to Make: With just 20 minutes of prep time, I can have these chilling in the fridge with minimal effort.

Customizable: It’s easy to switch up the crust or toppings to suit my taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

1 cup graham cracker crumbs (use gluten-free if needed)

3 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

Pumpkin Cheesecake Filling:

8 ounces cream cheese, softened

1/2 cup canned pumpkin puree

1/3 cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1 cup whipped cream or whipped topping

Topping:

Extra whipped cream

Crushed graham crackers or a sprinkle of cinnamon

Directions

Prepare the Crust:

In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Spoon about 2 tablespoons of the mixture into the bottom of individual serving cups or jars, pressing down lightly to form a crust.

Make the Pumpkin Cheesecake Filling:

In a mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat until fully combined and creamy. Gently fold in the whipped cream until the mixture is light and fluffy.

Assemble the Cups:

Spoon the pumpkin cheesecake filling evenly over the prepared crusts in the serving cups. Smooth the tops with the back of a spoon or a spatula.

Add the Toppings:

Top each cup with a dollop of whipped cream and a sprinkle of crushed graham crackers or cinnamon.

Chill and Serve:

Refrigerate for at least 2 hours to allow the cheesecake to set before serving.

Servings and Timing

Servings: 6 individual cups

Prep Time: 20 minutes

Chill Time: 2 hours

Total Time: 2 hours 20 minutes

Calories: 240 kcal per serving

Variations

Gluten-Free Option: Use gluten-free graham crackers for the crust to make this recipe suitable for gluten-sensitive guests.

Chocolate Twist: Add a layer of chocolate ganache or chocolate chips on top of the crust before adding the filling.

Gingerbread Crust: Replace the graham cracker crumbs with crushed gingersnaps for an extra-spiced flavor.

Nutty Crunch: Top the cups with chopped pecans or walnuts for a little texture.

Maple Flavor: Replace the sugar with maple syrup in the filling for a natural, rich sweetness.

Storage/Reheating

These no-bake pumpkin cheesecake cups store well in the refrigerator for up to 3 days. I cover them with plastic wrap or keep them in airtight containers to maintain freshness.

Freezing: If I want to freeze them, I ensure they are well-covered and freeze for up to 1 month. Thaw them in the refrigerator overnight before serving.

Make-Ahead Tip: These cups are perfect for prepping a day ahead. Just assemble, chill, and serve when ready.

Related Recipes:

• Mini Cranberry Cheesecakes
• Pumpkin Cheesecake Cookies
• Cookies & Cream Dessert Cups

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, I can use fresh pumpkin puree as long as it is smooth and free of excess moisture. Roasting the pumpkin and blending it helps achieve a creamy consistency.

How do I make these vegan?

To make these vegan, I replace cream cheese with a dairy-free version, use coconut whipped cream, and ensure the graham crackers are vegan-friendly.

Can I double this recipe for a larger crowd?

Absolutely. I simply double all the ingredients and prepare them in a larger batch or additional cups for bigger gatherings.

What can I use instead of graham crackers for the crust?

I can use crushed Oreos, vanilla wafers, gingersnaps, or digestive biscuits as alternatives to graham crackers.

How long can I store these cheesecake cups?

These cups stay fresh in the fridge for up to 3 days, but they taste best when enjoyed within the first 24 hours.

Conclusion

No-bake pumpkin cheesecake cups are a delightful way to celebrate fall flavors without the hassle of baking. With their creamy, spiced filling and crunchy graham cracker crust, they’re an impressive dessert that’s easy to make and serve. Whether I’m preparing them for a holiday party or just craving something sweet, this recipe always delivers.

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