When the crisp autumn air begins to creep in and pumpkin spice takes over every café and bakery, it’s time to indulge in seasonal favorites. These No-Bake Pumpkin Cheesecake Cups are the perfect treat for anyone craving a cozy dessert without the hassle of turning on the oven. Creamy, spiced, and delightfully simple, this recipe is a must-try for your collection of Pumpkin Fall Desserts Recipes.
Ingredients
To make these no-bake pumpkin cheesecake cups, you’ll need simple pantry staples and seasonal ingredients. Here’s the full breakdown:
For the crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the pumpkin cheesecake filling:
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8 oz (225g) cream cheese, softened
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1 cup pumpkin puree (not pumpkin pie filling)
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½ cup brown sugar, packed
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1 tsp vanilla extract
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger
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⅛ tsp ground cloves
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Pinch of salt
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1 cup heavy whipping cream (cold)
Optional toppings:
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Whipped cream
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Crushed graham crackers
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A sprinkle of cinnamon or pumpkin spice
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Chopped pecans
Required Kitchen Tools
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Mixing bowls (at least 2)
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Electric hand mixer or stand mixer
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Rubber spatula
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Measuring cups and spoons
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Small sauce pan (optional if melting butter)
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Dessert cups or small mason jars
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Piping bag or spoon (for neat filling)
Step-by-Step Preparation Instructions
1: Prepare the Crust
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In a medium bowl, combine the graham cracker crumbs and granulated sugar.
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Pour in the melted butter and mix until the texture resembles wet sand.
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Spoon about 2 tablespoons of the mixture into the bottom of each dessert cup or jar. Press it down firmly using the back of a spoon or the bottom of a small glass.
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Place the cups in the refrigerator while preparing the filling.
2: Make the Whipped Cream
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In a clean, chilled bowl, beat the heavy whipping cream using an electric mixer on high speed until stiff peaks form (about 3–4 minutes).
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Set the whipped cream aside.
3: Create the Pumpkin Cheesecake Filling
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In another mixing bowl, beat the softened cream cheese until smooth and creamy (no lumps).
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Add the pumpkin puree, brown sugar, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves, salt). Mix on medium speed until well combined and silky.
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Gently fold in the whipped cream using a spatula until fully incorporated. Be careful not to deflate the whipped cream—use gentle motions.
4: Assemble the Cheesecake Cups
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Remove the prepared cups with crusts from the fridge.
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Spoon or pipe the pumpkin cheesecake filling evenly into each cup, filling almost to the top.
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Smooth the tops using the back of a spoon.
5: Chill and Serve
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Cover each cup with plastic wrap and refrigerate for at least 3 hours, or overnight for best texture and flavor.
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Just before serving, top with a swirl of whipped cream, a sprinkle of crushed graham crackers, a dusting of cinnamon, or chopped pecans for a crunchy finish.
Helpful Tips for Success
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Use full-fat cream cheese for a richer, creamier texture.
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Pumpkin puree vs. pumpkin pie filling: Make sure to use pure pumpkin puree with no added spices or sugar.
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Chill thoroughly: The chilling time helps the filling firm up for that perfect no-bake cheesecake consistency.
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Make ahead: These cups can be made up to 2 days in advance and kept refrigerated. Perfect for fall parties or Thanksgiving prep!
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Jar size: 4 oz mason jars or small dessert cups are ideal for single servings.
Nutritional Information (Approximate per serving)
Based on 8 servings:
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Calories: 340
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Fat: 24g
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Carbohydrates: 28g
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Sugar: 18g
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Protein: 4g
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Fiber: 1g
Note: Nutritional values may vary based on specific ingredients and brands used.
Why These No-Bake Pumpkin Cheesecake Cups Are a Fall Favorite
When you’re looking for an easy yet impressive fall dessert, nothing checks all the boxes like these no-bake pumpkin cheesecake cups. They’re quick to assemble, bursting with classic autumn flavors, and require no baking at all. Whether you’re planning a Halloween party, Thanksgiving dinner, or just a cozy evening at home, these delightful cups are the ultimate way to celebrate pumpkin season.
Plus, they fit perfectly into any list of Pumpkin Fall Desserts Recipes thanks to their rich flavor, creamy texture, and fuss-free preparation.
Conclusion
There’s something undeniably comforting about pumpkin spice and creamy cheesecake—especially when they come together in one indulgent, no-bake dessert. These No-Bake Pumpkin Cheesecake Cups are proof that you don’t need an oven to create something truly decadent and memorable. Whether you’re looking for the perfect ending to a fall dinner or just a sweet treat to enjoy on a chilly afternoon, this recipe is bound to become a seasonal favorite.