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Easy No-Bake Pumpkin Cheesecake Cups: Best Creamy Dessert

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These creamy no-bake pumpkin cheesecake cups are a quick and easy fall dessert with a buttery graham cracker crust and a luscious, spiced pumpkin filling. Perfect for gatherings or a cozy night in, they come together in just 20 minutes of active work.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces full-fat cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup powdered sugar, sifted
  • ¼ cup heavy cream, cold
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • Whipped cream, for topping (optional)
  • Crushed graham crackers, for topping (optional)
  • Caramel sauce, for drizzling (optional)

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in melted butter and stir until every crumb is moistened. The mixture should look like wet sand.
  2. Press the crust: Divide the crust mixture evenly among 6 to 8 serving cups or ramekins. Use the back of a spoon or a flat-bottomed glass to press it down firmly and evenly into a compact layer about ¼-inch thick. Refrigerate while making the filling.
  3. Beat the cream cheese: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  4. Add pumpkin and sugar: Add pumpkin puree, sifted powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat on low until combined, then increase to medium and beat for another minute until completely smooth.
  5. Whip the cream: In a separate small bowl, whip cold heavy cream on high speed until stiff peaks form, about 2 to 3 minutes.
  6. Fold everything together: Gently fold the whipped cream into the pumpkin-cream cheese mixture using a rubber spatula. Fold until no white streaks remain. Do not overmix.
  7. Assemble the cups: Remove the crust cups from the refrigerator. Spoon or pipe the filling evenly into each cup. Smooth the tops with the back of a spoon.
  8. Chill and set: Refrigerate the assembled cups, uncovered, for at least 4 hours, or overnight for best results.
  9. Add toppings and serve: Just before serving, top each cup with whipped cream, a sprinkle of crushed graham crackers, and a drizzle of caramel sauce if desired. Serve chilled.

Notes

Room temperature cream cheese is essential for a smooth filling. Sift powdered sugar to avoid lumps. Fold whipped cream gently to keep the filling light. Chill for at least 4 hours, preferably overnight. For a gluten-free version, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin dessert, fall dessert, easy cheesecake cups, creamy pumpkin

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