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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.
Jana Rae

No-Bake Pumpkin Cheesecake Cups

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
Servings: 8
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

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

Method
 

Make the Crust
  1. Line a muffin tin with 8 cupcake liners
  2. Mix graham crumbs and melted butter until moistened
  3. Press 1½ tbsp mixture firmly into each liner (use a shot glass to pack)
Prepare Filling
  1. Beat cream cheese with hand mixer until smooth (~1 minute)
  2. Add pumpkin, powdered sugar, spices and vanilla
  3. Mix on medium until fully combined (~2 minutes)
Assemble & Chill
  1. Spoon filling over crusts (about 2 tbsp per cup)
  2. Smooth tops with back of spoon
  3. Refrigerate at least 2 hours (overnight is best)
Serve
  1. Top with whipped cream
  2. Dust with cinnamon if desired
  3. 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