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A high-resolution image showing four no-bake pumpkin cheesecake cups in clear glass containers, each layered with a graham cracker crust, smooth pumpkin cheesecake filling, and topped with whipped cream.

No-Bake Pumpkin Cheesecake Cups

Jana Rae
Creamy pumpkin cheesecake in individual cups with a graham crust! No oven needed - just 2 hours to chill. Perfect fall dessert for parties or Thanksgiving.
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Prep Time 10 minutes
Chill time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 210 kcal

Ingredients
  

For the Crust:

  • 1 cup graham cracker crumbs about 8 sheets
  • 3 tbsp melted butter

For the Filling:

  • 1 cup 8 oz cream cheese, softened
  • 1 cup pumpkin puree not pie filling
  • ¼ cup powdered sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ½ tsp vanilla extract

For Topping:

  • Whipped cream
  • Extra cinnamon for dusting optional

Instructions
 

Make the Crust

  • Line a muffin tin with 8 cupcake liners
  • Mix graham crumbs and melted butter until moistened
  • Press 1½ tbsp mixture firmly into each liner (use a shot glass to pack)

Prepare Filling

  • Beat cream cheese with hand mixer until smooth (~1 minute)
  • Add pumpkin, powdered sugar, spices and vanilla
  • Mix on medium until fully combined (~2 minutes)

Assemble & Chill

  • Spoon filling over crusts (about 2 tbsp per cup)
  • Smooth tops with back of spoon
  • Refrigerate at least 2 hours (overnight is best)

Serve

  • Top with whipped cream
  • Dust with cinnamon if desired
  • Keep refrigerated until serving

Notes

Expert Tips

✅ For smoother filling: Let cream cheese sit at room temp 30 minutes first
✅ Make ahead: Stores well for 3 days in fridge
✅ Gluten-free option: Use gluten-free graham crackers
✅ Extra flavor: Add ¼ tsp cloves or pumpkin pie spice