No Bake Pumpkin Cheesecake Cups

Why You’ll Love This Recipe

These cheesecake cups are a crowd-pleaser with their rich, creamy texture and cozy pumpkin flavor. They’re portioned into muffin cups for easy serving and presentation. Best of all, you can prepare them ahead of time, making them ideal for holidays, parties, or when you just want a stress-free dessert with seasonal flair.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/2 cups graham cracker crumbs (or 9 whole crackers)
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
A pinch of salt
7 tablespoons unsalted butter, melted

For the pumpkin cheesecake filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/3 cup canned pumpkin
1/4 teaspoon pumpkin spice
1/4 cup heavy whipping cream

directions

1. If using whole graham crackers, place them in a Ziploc bag and crush with a rolling pin until fine crumbs form.

2. In a large mixing bowl, combine graham crumbs, brown sugar, cinnamon, and salt. Stir in melted butter until evenly moistened.

3. Line a 12-cup muffin tray with cupcake liners. Add about 1/4 cup crust mixture to each liner and press firmly with the back of a spoon. Freeze for 10 minutes.

4. In a clean bowl, beat cream cheese and granulated sugar with a hand mixer on medium speed for 30 seconds until smooth.

5. Mix in pumpkin and pumpkin spice on low speed until combined.

6. In a separate bowl, beat heavy whipping cream on high speed until stiff peaks form.

7. Gently fold whipped cream into the pumpkin mixture until just combined.

8. Remove crusts from the freezer and spoon about 1/4 cup of cheesecake filling into each cup, smoothing the tops.

9. Cover and refrigerate for at least 4 hours, or until set.

10. Before serving, garnish with a sprinkle of cinnamon.

Servings and timing

This recipe makes 12 cheesecake cups.
Prep Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes

Variations

• Gingersnap Crust: Swap graham crackers for crushed gingersnaps for extra spice.

• Nutty Crunch: Add finely chopped pecans or walnuts to the crust mixture.

• Whipped Cream Topping: Pipe sweetened whipped cream on top before serving.

• Chocolate Drizzle: Drizzle melted chocolate over the cups for a decadent twist.

• Mini Jars: Assemble in small mason jars for a charming presentation.

storage/reheating

Store cheesecake cups covered in the refrigerator for up to 5 days.
They can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
These are best enjoyed chilled; reheating is not recommended.

FAQs

Can I make these cheesecake cups ahead of time?

Yes, they’re perfect for preparing a day or two in advance since they need time to chill.

Can I use homemade pumpkin puree instead of canned?

Yes, just make sure it’s thick and not watery to keep the filling stable.

Do I need to bake the crust?

No, the crust sets firmly after being chilled in the freezer.

Can I make these without cupcake liners?

You can, but liners make it much easier to remove and serve the cheesecake cups.

What type of cream cheese works best?

Full-fat cream cheese works best for a creamy, stable texture.

Can I double the recipe?

Yes, simply double the ingredients and use two muffin trays.

How can I make these dairy-free?

Use dairy-free cream cheese, coconut cream in place of whipping cream, and vegan butter.

What if I don’t have pumpkin spice?

You can use a mix of cinnamon, nutmeg, ginger, and cloves as a substitute.

Can I use a food processor instead of a mixer?

Yes, but avoid overmixing the filling once the whipped cream is folded in.

Can I serve them without chilling for 4 hours?

They need at least 4 hours in the fridge to firm up properly; overnight is even better.

Conclusion

No Bake Pumpkin Cheesecake Cups are a delightful way to enjoy all the cozy flavors of fall without turning on the oven. Creamy, spiced, and perfectly portioned, they’re a make-ahead dessert that’s sure to impress at gatherings or as a simple treat for your family. These cups bring all the charm of pumpkin pie with the creaminess of cheesecake in every bite.