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Easy no-bake pumpkin cheesecake cups layered with graham cracker crumbs, creamy pumpkin cheesecake filling, and whipped cream.

Easy No-Bake Pumpkin Cheesecake Cups

Creamy individual pumpkin cheesecake cups layered with buttery graham cracker crumbs and fluffy pumpkin-spice cheesecake filling for an easy no-bake fall dessert.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 cups
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Graham Cracker Layer:
  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons light brown sugar
  • Small pinch of salt
  • For the Pumpkin Cheesecake Filling:
  • 16 ounces full-fat block cream cheese softened
  • 1 cup pure pumpkin puree
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Small pinch of salt
  • 1 cup cold heavy whipping cream
  • For Serving:
  • Reserved or additional whipped cream
  • Graham cracker crumbs
  • Ground cinnamon or pumpkin pie spice

Method
 

  1. Combine the graham cracker crumbs, melted butter, brown sugar, and a small pinch of salt.
  2. Divide approximately 2 tablespoons of crumb mixture among 8 small dessert glasses.
  3. Level the crumbs gently without packing them firmly.
  4. Place the softened cream cheese in a large mixing bowl.
  5. Beat for 1–2 minutes until completely smooth.
  6. Gradually beat in the powdered sugar.
  7. Add the pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and salt.
  8. Mix until smooth and evenly combined.
  9. In a separate bowl, beat the cold heavy cream until medium-stiff peaks form.
  10. Reserve some whipped cream for topping if desired.
  11. Fold approximately one-third of the whipped cream into the pumpkin mixture.
  12. Gently fold in the remaining whipped cream until the filling is fluffy and uniform.
  13. Pipe or spoon pumpkin cheesecake filling over the graham cracker layer.
  14. Sprinkle a small amount of additional graham cracker crumbs over the filling.
  15. Add a second layer of pumpkin cheesecake filling.
  16. Cover and refrigerate for at least 1 hour, preferably 2 hours.
  17. Before serving, top each cup with whipped cream.
  18. Finish with graham cracker crumbs and a very light sprinkle of cinnamon or pumpkin pie spice.
  19. Serve chilled.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Full-fat block cream cheese produces the thickest, creamiest filling.
Make sure the cream cheese is softened before mixing to prevent lumps.
Keep the heavy whipping cream cold until you're ready to whip it.
The pumpkin cheesecake filling itself takes approximately 5 minutes to mix, but additional time is required for the crumb base, assembly, and chilling.
For the best texture, chill the assembled cups for at least 1 hour.
These cups can be prepared the night before serving.
For the cleanest presentation, add the final whipped cream and crumb garnish shortly before serving.