Go Back

No-Bake Pumpkin Cheesecake Cups

Creamy pumpkin cheesecake in individual cups with a crunchy graham cracker crust—no baking required.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 cups
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp brown sugar
  • 0.5 tsp cinnamon
Filling
  • 8 oz cream cheese softened
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 cup heavy whipping cream

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Hand mixer or stand mixer
  • Small cups or jars

Method
 

  1. Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press into the bottom of 8 small cups or jars.
  2. Beat softened cream cheese until smooth.
  3. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until combined.
  4. Whip heavy cream until stiff peaks form.
  5. Fold whipped cream into the pumpkin mixture gently until smooth.
  6. Spoon filling over crust in each cup and smooth the top.
  7. Refrigerate for at least 2 hours or overnight until set.
  8. Top with whipped cream and optional toppings before serving.

Notes

For best texture, chill overnight. Use full-fat cream cheese for a smoother filling.