No-Bake Pumpkin Cheesecake Cups
These Pumpkin Cheesecake Cups are a no-bake pumpkin dessert recipe that’s easy and ready in no time. They’re creamy, spiced, sweet pumpkin cheesecake layered over a cinnamon graham cracker crust. It’s a great single-serve dessert idea to serve at your fall party.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
These are great for Friendsgiving or a cozy fall gathering. They’re easy to make ahead and perfectly portioned for parties or after-dinner treats.
If you’re putting together a fall party table, these Pumpkin Cheesecake Cups go great with my Fall Appetizer Charcuterie Board and Cranberry Turkey Pinwheels.
How to Make No Bake Pumpkin Cheesecake Cups
Ingredients you’ll need for the crust
Ingredients you’ll need for pumpkin cheesecake
Step-by-Step Guide
1. Toss the graham crackers into a food processor or blender and pulse until they’re fine crumbs. Add melted butter, sugars, and cinnamon. Give it a few more pulses until everything is combined.
2. Spoon about 3 tablespoons of the crust mixture into each jar or cup. Press it down gently. You can set a little aside if you want to sprinkle some on top later.
3. In a stand mixer with the paddle attachment, beat the softened cream cheese for 2 minutes. Scrape the sides and add the pumpkin, pumpkin pie spice, pudding mix, and condensed milk. Mix until smooth and creamy.
4. Use a spatula to gently fold in the whipped topping until just combined. Don’t overmix.
5. Divide the filling evenly between your jars on top of the crust.
Serve and Enjoy!
If you’re serving right away, add a swirl of whipped cream and a sprinkle of those extra graham crumbs. If you’re making them ahead, just pop them in the fridge and add the toppings right before serving.
Important Recipe Notes
- You can prep these the night before! Just hold off on adding the whipped cream and graham cracker topping until right before serving so they stay fresh and pretty.
- Make sure your cream cheese is at room temperature for the smoothest, lump-free filling.
- Use Pumpkin Puree, Not Pie Filling: Double-check the can! You want plain pumpkin puree, not the pre-sweetened pie mix.
- You can add more or less pumpkin pie spice to taste. You can also add a dash of cinnamon or nutmeg if you like it extra cozy.
- This recipe fills about six 8 oz jars. For smaller portions (like for a party tray), use 4 oz jars or mini dessert cups and get double the servings!
No Bake Pumpkin Cheesecake Cups
Ingredients
For the Crust:
- 9 cinnamon-flavored graham crackers (1 sleeve)
- 4 Tbsp unsalted butter, melted
- 2 Tbsp light brown sugar
- 2 Tbsp sugar
- ½ tsp cinnamon
For the Pumpkin Cheesecake:
- 1 (15 oz) can pumpkin puree
- 1 (8 oz) package cream cheese, room temp
- 3 tsp pumpkin pie spice
- 1 (3.4 oz) package cheesecake-flavored instant pudding mix
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) tub whipped topping
Optional Topping:
- Whipped cream topping
- Graham cracker crumbs
Instructions
- Toss the graham crackers into a food processor or blender and pulse until they’re fine crumbs. Add melted butter, sugars, and cinnamon. Give it a few more pulses until everything is combined.
- Spoon about 3 tablespoons of the crust mixture into each jar or cup. Press it down gently. You can set a little aside if you want to sprinkle some on top later.
- In a stand mixer with the paddle attachment, beat the softened cream cheese for 2 minutes. Scrape the sides and add the pumpkin, pumpkin pie spice, pudding mix, and condensed milk. Mix until smooth and creamy.
- Use a spatula to gently fold in the whipped topping until just combined. Don’t overmix.
- Divide the filling evenly between your jars on top of the crust.
- If you’re serving right away, add a swirl of whipped cream and a sprinkle of those extra graham crumbs. If you’re making them ahead, just pop them in the fridge and add the toppings right before serving.
