Nothing says autumn like the warm, comforting flavors of pumpkin and spice. These No-Bake Pumpkin Cheesecake Cups bring all that seasonal goodness into a convenient, elegant dessert that doesn’t require turning on the oven. With layers of creamy pumpkin cheesecake filling, a buttery graham cracker crust, and optional whipped cream topping, these cups are perfect for dinner parties, Thanksgiving, or just a cozy evening treat.

The beauty of this recipe is its simplicity: it combines pantry staples and seasonal ingredients into a dessert that feels indulgent but is surprisingly easy to prepare. Each cup delivers a perfect balance of spiced pumpkin, creamy cheesecake, and a crunchy base, making every bite a blissful fall experience.

These cheesecake cups are customizable, too. You can add a drizzle of caramel, a sprinkle of cinnamon, or even crushed gingersnap cookies to the crust for extra flavor. The dessert can be made ahead, which makes it a stress-free option for entertaining.

Ingredients

Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 tbsp brown sugar
Pumpkin Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup heavy cream, whipped to soft peaks
Optional Topping:
- Whipped cream
- Sprinkle of cinnamon or crushed graham crackers
- Caramel drizzle

Instructions

Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and brown sugar until well combined. Press the mixture evenly into the bottom of individual serving cups or a small dessert dish. Chill in the refrigerator for at least 10 minutes to set.
Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until fully incorporated and smooth.
Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin cheesecake mixture using a spatula, creating a light and airy texture. Be careful not to deflate the whipped cream.
Assemble the Cups: Spoon or pipe the pumpkin cheesecake filling over the chilled crust in each cup. Smooth the top with a spoon or spatula.
Chill: Refrigerate the assembled cups for at least 2 hours or until firm. This allows the flavors to meld and the filling to set properly.
Add Toppings: Just before serving, optionally top with whipped cream, a light sprinkle of cinnamon, crushed graham crackers, or a drizzle of caramel for an extra special touch.
Serve: Present the cups on a dessert tray or individually. These no-bake pumpkin cheesecake cups can be enjoyed immediately after chilling and stored in the refrigerator for up to 3–4 days.

Tips & Variations

Spice it Up: Adjust the spices to your taste; add more cinnamon for warmth or a pinch of allspice for complexity.
Crust Alternatives: Substitute graham crackers with gingersnap or digestive biscuits for a spicier crust.
Mini Cheesecakes: Serve in shot glasses for bite-sized portions perfect for parties.
Make Ahead: Prepare the crust and filling a day ahead to save time when entertaining.

Serving Suggestions

Pair with a hot cup of chai, coffee, or pumpkin spice latte for the ultimate fall indulgence.
Garnish with festive autumn decor such as cinnamon sticks, star anise, or edible gold dust for a holiday table.
Great for potlucks, family gatherings, or as a make-ahead Thanksgiving dessert.