No-Bake Pumpkin Cheesecake Cups

No-bake pumpkin cheesecake cups are super smooth and decadent individual desserts. Layers of indulgent graham cracker crust, pumpkin cheesecake, and cream will make you fight for more!

Warning! This recipe is extremely easy to make which means you can satisfy your cheesecake craving at any moment. It may also become highly addictive. Whew, glad I got that out of the way!

Sometimes when I think about making cheesecake, I cringe. To make a cheesecake just right, it takes a lot of time and proper technique to nail the super decadent creamy texture. Not to mention you’ve got to fire up the oven, make a water bath, hope the top of your cheesecake doesn’t crack…urgh, the stress is unbearable at the moment.

I have seen a lot of great no-bake dessert recipe ideas lately, so I thought I would give these no-bake pumpkin cheesecake cups a try! This is an exceptionally clever technique to make when you run out of oven space during your holiday cooking marathon.

Not having to bake sounds like an excellent way to make a dessert! For these no-bake cheesecake cups, I wanted to keep the classic flavor combinations of a cheesecake together. I made a simple graham cracker crust, which is like peanut butter and jelly for cheesecakes. However, you could use any cookie you enjoy, like gingersnaps, chocolate wafers or almond cookies for a twist.

The flavor of this pumpkin cheesecake filling had just the right amount of sweetness and “tang” from the cream cheese. I noticed that the longer you let the cups chill; the layers settle over time. Some of the lightness from the air incorporated into the filling is slightly removed, and the cheesecake becomes less like eating a cloud.

If you do like a more intense and creamy cheesecake filling, I would recommend you omit the Chantilly cream layer so you have a stronger pumpkin flavor and more dense cheesecake filling.

The best part of this dessert is not only the luscious pumpkin mousse-like experience but also how easy it is to assemble! All you have to do is spoon in layers of crunchy graham cracker crust, creamy pumpkin cheesecake filling and light Chantilly cream into each cup. That’s it, and you’re done!

So the individual serving sizes I used are VERY generous. The cups are a 15-ounce stemless wine glass, which I layered about over ¾ full, that’s a lavish treat! You can indeed create smaller portions and even get 8 servings instead of just 4 using smaller cups.

No-Bake Pumpkin Cheesecake Cups

No-bake pumpkin cheesecake served in individual cups! Smooth and decadent layers of graham cracker crust, pumpkin cheesecake, and cream.

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4.80 from 35 votes

Prep Time2 hours hrs

Cook Time0 minutes mins

Total Time2 hours hrs

Servings 4 servings

Course Dessert

Cuisine American

Ingredients  

1x2x3x

Graham Cracker Crust

• ▢ 1 cup graham crackers, finely crushed (about 7 crackers)
• ▢ ½ cup light brown sugar, packed
• ▢ ¼ cup unsalted butter, melted

Pumpkin Cheesecake

• ▢ 8 ounces cream cheese, chilled
• ▢ 6 tablespoons light brown sugar, packed
• ▢ ½ teaspoon vanilla extract
• ▢ ½ teaspoon cinnamon, ground
• ▢ ¼ teaspoon nutmeg, ground
• ▢ ¼ teaspoon ginger, ground
• ▢ 1 pinch cloves, ground
• ▢ 1 cup pumpkin puree, chilled, canned

Chantilly Cream

• ▢ 2 cups heavy whipping cream
• ▢ ¼ cup granulated sugar

Instructions 

Graham Cracker Crust

• In a medium-sized bowl, combine crushed graham crackers and brown sugar. Stir in the melted butter until cookies are moistened. Add 3 tablespoons of the crust mixture into 4 glasses, pressing gently into an even layer.

Pumpkin Cheesecake

• In a mixer fitted with a whisk attachment, beat cream cheese until light and fluffy. Add brown sugar and beat until combined. Add vanilla, cinnamon, nutmeg, ginger, and cloves; beat until combined. Fold in pumpkin puree until fully combined. Cover and refrigerate.

Chantilly Cream

• In a mixer fitted with a whisk attachment, combine heavy whipping cream and sugar until stiff peaks form.

Assembly

• Gently fold in 1 cup of the Chantilly cream into the pumpkin cheesecake mixture. Reserve the rest of the cream.
• Pipe or spoon the pumpkin cheesecake mixture into the glass cups containing the crumb crust. Pipe or spoon a layer of Chantilly cream on top of the pumpkin cheesecake. Sprinkle 2-3 tablespoons of the crumb crust over the Chantilly cream. Repeat layering as desired.
• Chill the cheesecakes for at least an hour before serving.

Equipment

• Stand Mixer

Notes

• Cheesecakes can be refrigerated for up to 3 days.

Nutrition Facts

Serves: 4 servings

Calories 801kcal (40%)Carbohydrates 94g (31%)Protein 5g (10%)Fat 47g (72%)Saturated Fat 27g (135%)Polyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 137mg (46%)Sodium 345mg (14%)Potassium 193mg (6%)Fiber 3g (12%)Sugar 81g (90%)Vitamin A 11000IU (220%)Vitamin C 4.1mg (5%)Calcium 150mg (15%)Iron 2.2mg (12%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.