If you’re dreaming of a dessert that perfectly captures the cozy flavors of fall without turning on the oven, you’re in for a treat with this No-Bake Pumpkin Cheesecake Cups Recipe. These delightful little cups bring together the rich creaminess of cheesecake, the warm spices of pumpkin pie, and a satisfyingly crunchy graham cracker crust—all layered in charming individual servings. They are wonderfully simple to make, irresistibly tasty, and ideal for sharing with friends or indulging in a quiet moment at home.
Ingredients You’ll Need
Each ingredient in this No-Bake Pumpkin Cheesecake Cups Recipe plays a vital role in crafting the perfect balance of flavor, texture, and color. From the buttery graham cracker crust to the dreamy whipped cream topping, everything comes together with ease.
- 1 cup graham cracker crumbs: Provides the crunchy, slightly sweet foundation that holds the dessert together.
- 3 tablespoons unsalted butter, melted: Binds the crust ingredients with a rich buttery flavor.
- 1 tablespoon granulated sugar: Just enough sweetness to enhance the crust without overpowering it.
- 8 ounces cream cheese, softened: The creamy base that lends that classic cheesecake texture.
- 1/2 cup canned pumpkin puree: Brings the fresh pumpkin flavor and beautiful orange hue crucial to this recipe.
- 1/3 cup granulated sugar: Sweetens the filling to a perfect, gentle touch.
- 1 teaspoon pure vanilla extract: Adds depth and warmth to the pumpkin cheesecake filling.
- 1 teaspoon pumpkin pie spice: Packs in the iconic autumn spice blend, creating that beloved seasonal taste.
- 1/2 teaspoon ground cinnamon: Enhances the spice profile with a mild, sweet warmth.
- 1 cup whipped cream or whipped topping: Makes the filling light, fluffy, and melt-in-your-mouth smooth.
- Extra whipped cream: Perfect for topping each cup beautifully.
- Crushed graham crackers or a sprinkle of cinnamon: Adds a charming, textured garnish to finish.
How to Make No-Bake Pumpkin Cheesecake Cups Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, melted butter, and sugar in a bowl until everything is evenly combined. This mixture forms the crunchy and buttery base for your cups, so press about two tablespoons into the bottom of each serving cup or jar, gently pressing down to create a solid crust.
Step 2: Make the Pumpkin Cheesecake Filling
In a separate mixing bowl, beat the softened cream cheese until it’s silky smooth with no lumps in sight. Then add the pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat all these together until the mixture is creamy and perfectly spiced. It’s the heart of the recipe and already smells like fall in a bowl!
Step 3: Fold in the Whipped Cream
Next, fold the whipped cream gently into your pumpkin and cream cheese mixture. This step lightens the texture dramatically, transforming your filling into a fluffy, airy delight that will melt on your tongue.
Step 4: Assemble the Cups
Spoon the luscious pumpkin cheesecake filling evenly over each crust in the cups, smoothing out the tops with the back of a spoon or an offset spatula for a clean, polished look. These little layers create a beautiful presentation that’s as inviting as it is delicious.
Step 5: Add the Toppings and Chill
Top each cup with a generous dollop of whipped cream followed by a sprinkle of crushed graham crackers or a dusting of cinnamon for that extra touch of flavor, color, and crunch. Then pop the cups in the refrigerator for at least two hours to let everything set perfectly before serving.
How to Serve No-Bake Pumpkin Cheesecake Cups Recipe
Garnishes
Simple garnishes like extra whipped cream, a sprinkle of cinnamon, or crushed graham crackers add an inviting texture and visual appeal. For a festive touch, pop a cinnamon stick or a small piece of gingersnap cookie on top of each cup.
Side Dishes
These pumpkin cheesecake cups shine as a stand-alone treat, but pairing them with freshly brewed coffee, chai tea, or a scoop of vanilla ice cream makes for an irresistible autumn-inspired dessert course that will impress your guests.
Creative Ways to Present
For a fun twist, serve this No-Bake Pumpkin Cheesecake Cups Recipe in mini jars, clear glass cups, or even mason jars, making them perfect for parties, potlucks, or an elegant dessert platter. Layering with a thin drizzle of caramel sauce or chocolate adds flair and extra flavor that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Once assembled and chilled, these pumpkin cheesecake cups keep beautifully in the refrigerator for up to three days. Just cover them tightly with plastic wrap or lid to maintain freshness and prevent odors from other foods sneaking in.
Freezing
You can freeze the assembled cups if needed, but for best texture, freeze without whipped cream topping. When ready to enjoy, thaw overnight in the fridge and add fresh whipped cream before serving.
Reheating
Since this is a no-bake dessert meant to be enjoyed chilled, avoid reheating. Instead, let frozen cups thaw fully in the refrigerator for the creamiest, most refreshing experience.
FAQs
Can I use a different type of crust?
Absolutely! While graham cracker crumbs are classic, you can substitute crushed ginger snaps or digestive biscuits for a different flavor profile. Just adjust the butter amount slightly if needed for binding.
Is canned pumpkin the same as pumpkin pie filling?
No, canned pumpkin pie filling already contains spices and sweeteners. This recipe calls for plain canned pumpkin puree to control the sweetness and spice balance perfectly.
Can I make these cups vegan or dairy-free?
Yes! Use a dairy-free cream cheese alternative and whipped coconut cream. Make sure to check that your crust ingredients are free from butter or choose a vegan butter substitute.
How long does it take to set the cheesecake cups?
They need at least two hours in the refrigerator to firm up properly, but leaving them overnight will give the best texture and flavor melding.
Can I double or triple the recipe?
Definitely! This recipe scales nicely. Just prepare more crusts and filling in proportion to the number of servings you need, keeping the layering process the same.
Final Thoughts
There’s something truly special about a dessert that feels indulgent but is so easy to throw together. I hope you enjoy making and sharing this No-Bake Pumpkin Cheesecake Cups Recipe as much as I do—it’s the perfect way to welcome the spirit of fall anytime you want a cozy, sweet treat. Give it a try and watch those smiles spread around the table!
Print
No-Bake Pumpkin Cheesecake Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
These No-Bake Pumpkin Cheesecake Cups are a delightful and easy-to-make dessert perfect for fall. Featuring a gluten-free graham cracker crust topped with a creamy pumpkin cheesecake filling, these cups are made without an oven and chilled to set. Garnished with whipped cream and a sprinkle of crushed graham crackers or cinnamon, they offer a deliciously spiced treat that’s perfect for any occasion.
Ingredients
Crust
- 1 cup graham cracker crumbs (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
Toppings
- Extra whipped cream
- Crushed graham crackers or a sprinkle of cinnamon
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar until all ingredients are evenly mixed.
- Form the Crust Base: Spoon about 2 tablespoons of the crust mixture into individual serving cups or jars and press lightly to create an even, compact base layer.
- Make the Pumpkin Cheesecake Filling: In a mixing bowl, beat the cream cheese until it becomes smooth and creamy, ensuring no lumps remain.
- Add Pumpkin and Spices: Mix in the canned pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and cinnamon to the cream cheese, and beat until the mixture is well combined and creamy.
- Fold in Whipped Cream: Gently fold the whipped cream or whipped topping into the pumpkin mixture until light and fluffy, being careful not to deflate the airy texture.
- Assemble the Cups: Evenly spoon the pumpkin cheesecake filling over the prepared crust in each cup, smoothing the tops with a spoon or spatula.
- Add Toppings: Top each cup with a dollop of extra whipped cream and garnish with crushed graham crackers or a light sprinkle of cinnamon for added texture and flavor.
- Chill and Serve: Refrigerate the assembled cups for at least 2 hours to allow the cheesecake filling to set firmly before serving.
Notes
- You can use gluten-free graham crackers to make this dessert gluten-free.
- For a richer flavor, use full-fat cream cheese and heavy whipping cream for the whipped topping.
- These cups can be prepared a day in advance and stored in the refrigerator.
- Adjust the amount of pumpkin pie spice based on your preference for spiciness.
- If you prefer, substitute whipped cream with whipped topping for a dairy-free option.
