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No-Bake Pumpkin Cheesecake Cups

Creamy, spiced pumpkin cheesecake layered over a buttery graham cracker crust, perfect for a quick, no-bake fall dessert.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup unsalted butter melted
  • 2 tbsp brown sugar
Pumpkin Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 cup heavy cream whipped to soft peaks

Equipment

  • Mixing bowls
  • Spatula
  • Whisk or hand mixer
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, mix graham cracker crumbs, melted butter, and brown sugar until well combined. Press evenly into the bottom of serving cups. Chill for at least 10 minutes.
  2. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, ginger, and cloves. Mix until fully incorporated.
  3. Gently fold whipped cream into the pumpkin cheesecake mixture until light and airy.
  4. Spoon or pipe filling over chilled crust in each cup and smooth the top.
  5. Refrigerate for at least 2 hours until set.
  6. Optional: Top with whipped cream, sprinkle of cinnamon, crushed graham crackers, or caramel drizzle before serving.
  7. Serve chilled and store leftovers in the refrigerator for 3–4 days.

Notes

For added flavor, try adding a touch of maple syrup to the filling or using gingersnap crumbs for the crust. Make-ahead friendly and perfect for autumn entertaining.