Easy No-Bake Pumpkin Cheesecake Cups Recipe
These Easy No-Bake Pumpkin Cheesecake Cups are a quick and delicious dessert perfect for fall or any time you crave a creamy pumpkin treat. With a crisp graham cracker crust, smooth pumpkin cheesecake filling, and a fluffy whipped cream topping, these individual servings come together in just 10 minutes of active prep and chill time for a fuss-free, crowd-pleasing dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
Filling
- 8 ounces cream cheese, softened
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup heavy whipping cream
Topping
- ¼ cup heavy whipping cream
- 1 tablespoon powdered sugar
- ¼ teaspoon vanilla extract
- Crushed graham crackers or chopped pecans (for garnish)
- Caramel sauce (optional, for drizzling)
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and stir with a fork until the mixture resembles wet sand and holds together when squeezed. Set aside about 2 tablespoons for garnish.
- Form crust in cups: Divide the crust among 6 to 8 small cups, about 2 tablespoons each. Press down firmly with the bottom of a small glass or spoon. Place cups in the refrigerator to chill while preparing the filling.
- Whip the cream: In a large bowl, beat 1 cup heavy whipping cream on medium-high speed until soft peaks form, approximately 2-3 minutes. Refrigerate whipped cream until needed.
- Beat the cream cheese: In another large bowl, beat softened cream cheese on medium speed until smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl.
- Add pumpkin and sugar: Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and ground cinnamon to the cream cheese. Beat on medium speed until fully combined and smooth, about 1 minute. Scrape the bowl again to ensure even mixing.
- Fold in whipped cream: Remove whipped cream from the refrigerator. Add about one-third of the whipped cream to the pumpkin mixture and gently fold it in with a rubber spatula until mostly combined. Add the remaining whipped cream and fold carefully until no white streaks remain, taking care not to overmix.
- Fill the cups: Remove the cups with crust from the refrigerator. Spoon or pipe the pumpkin cheesecake filling into each cup, dividing it evenly and filling to about ¼ inch from the top. Gently tap the cups on the counter to settle the filling.
- Chill: Place the filled cups into the refrigerator and chill for at least 4 hours, preferably overnight, until the filling is set and firm.
- Make the topping: Just before serving, whip the remaining ¼ cup heavy cream with 1 tablespoon powdered sugar and ¼ teaspoon vanilla extract until soft peaks form. Dollop or pipe this whipped cream topping onto each cheesecake cup.
- Garnish and serve: Sprinkle the reserved graham cracker crumbs and chopped pecans over the topping. Optionally, drizzle with caramel sauce. Serve cold for a refreshing and festive dessert.
Notes
- For best results, use cream cheese softened to room temperature to ensure a smooth filling.
- Do not use canned pumpkin pie filling; use pure pumpkin puree for authentic flavor and texture.
- You can prepare the crust and filling a day ahead and refrigerate overnight for convenience.
- Optional garnishes like chopped pecans and caramel sauce add extra texture and sweetness but can be omitted for a simpler dessert.
- Use airtight containers or cover cups with plastic wrap during chilling to prevent drying out.
- If you want a lower fat version, consider using light cream cheese and reduced-fat heavy cream, but texture and richness may vary.
Keywords: no-bake pumpkin cheesecake, pumpkin dessert cups, easy pumpkin recipe, fall dessert, no bake cheesecake cups, pumpkin mousse cups
