If you’re craving pumpkin spice but don’t want to turn on the oven, these No-Bake Pumpkin Spice Cheesecake Cups are your new fall favorite. They’re creamy, flavorful, and beautifully layered in individual servings. Whether you’re prepping for a last-minute dinner party or just want a cozy dessert without the fuss, this quick recipe brings big autumn flavor with minimal effort. All you need is a few pantry ingredients and 20 minutes.
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Why I Love This Recipe
The ultimate no-bake fix
I created this recipe on a warm September day when I was dying for pumpkin cheesecake—but definitely not ready to bake. These little cups saved the day. Cold, creamy, and spiced just right, they satisfied every craving. Since then, they’ve become my go-to for quick fall desserts. They also travel well and look gorgeous on a party tray.
Perfect for gatherings (or solo treats)
These cups are incredibly versatile. You can serve them in mini mason jars, glass ramekins, or even disposable cups if you’re hosting a larger group. Everyone gets their own little serving, which makes them ideal for fall parties. For another party-worthy fall dessert, check out these Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting—another crowd favorite!
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No-Bake Pumpkin Spice Cheesecake Cups
- Total Time: 15 minutes + chilling
- Yield: 6–8 cups
- Diet: Vegetarian
Description
These no-bake pumpkin spice cheesecake cups are creamy, rich, and layered with fall flavors. Quick to prepare and served individually, they’re perfect for parties or a cozy night in.
Ingredients
1 cup graham cracker crumbs
3 tbsp melted butter
1 tbsp brown sugar
8 oz cream cheese, softened
1/2 cup pumpkin puree
1/3 cup powdered sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
2 tbsp maple syrup
Whipped topping or whipped cream (for garnish)
Ground cinnamon (optional)
Instructions
1. In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until combined.
2. Spoon 2 tablespoons of crust mixture into the bottom of each serving cup. Press gently to flatten.
3. In a separate bowl, beat cream cheese until smooth.
4. Add pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and maple syrup. Beat until creamy and fluffy.
5. Spoon or pipe the cheesecake mixture over the crust in each cup.
6. Chill cups in the fridge for at least 1 hour to set.
7. Before serving, top each cup with whipped cream and a sprinkle of cinnamon.
8. Serve cold and enjoy!
Notes
Use vanilla wafers or gingersnaps for the crust if preferred.
Make dairy-free by using plant-based cream cheese and topping.
Store in fridge up to 3 days without whipped topping.
Freeze cups without whipped cream up to 1 month, thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: No-Bake Desserts, Fall Treats
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: no-bake pumpkin cheesecake, pumpkin spice dessert cups, fall dessert in a cup, individual pumpkin desserts
Ingredients & Layers
Simple ingredients, big flavor
The base is made from crushed graham crackers and melted butter. The pumpkin cheesecake filling combines cream cheese, pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. A touch of maple syrup adds depth and warmth. Top it off with whipped cream and a sprinkle of cinnamon, and you’ve got a showstopper with zero baking required.
Easy layering technique
Spoon the graham crust into the bottom of your cups and press gently. Pipe or spoon in the pumpkin cheesecake mixture. Chill for at least an hour to set, then finish with whipped cream. If you want to elevate it visually, dust with cinnamon or add pumpkin-shaped candies on top. For more pumpkin goodness, you’ll love these Pumpkin Cinnamon Roll Muffins—a baked option that’s equally delightful.
Serving & Customizing
Perfect portion sizes
This recipe makes 6–8 small cups depending on your container size. For larger servings, double the recipe or use wider ramekins. These are rich and satisfying, so smaller portions go a long way. You can also make them in mini shot glasses for bite-sized desserts at holiday events.
Make them your own
Use ginger snaps or vanilla wafers instead of graham crackers for a twist. Add a swirl of caramel sauce between the layers. You can even fold in some mini chocolate chips for texture. If you’re a fan of chocolate-pumpkin combinations, don’t miss these Pumpkin Cheesecake Swirl Brownies—they’re decadent and delicious.
Storage & Make-Ahead Tips
How to store cheesecake cups
Cover and store the cups in the fridge for up to 3 days. Keep whipped topping separate and add just before serving for the freshest look. These are best enjoyed cold, straight from the fridge. If transporting, place them in a lidded tray to prevent movement and smudging.
Can you freeze them?
Yes! Freeze the assembled cups (without whipped cream) for up to 1 month. Thaw in the fridge overnight. The texture may be slightly softer, but still delicious. They’re great to make ahead for fall gatherings and holiday prep. If you’re planning a dessert table, add this Moist Pumpkin Spice Cake for a cozy variety.
FAQ
Can I make this dairy-free?
Absolutely. Use dairy-free cream cheese and whipped topping. Double-check that your graham crackers are vegan, and use plant-based butter for the crust.
Can I use fresh pumpkin?
Yes, but make sure it’s very well mashed and drained to avoid excess moisture. Canned pumpkin puree works best for consistency and ease.
Do I need a mixer?
You can mix everything by hand with a sturdy whisk or spatula, but an electric hand mixer makes the filling extra smooth and fluffy.
Conclusion
No-Bake Pumpkin Spice Cheesecake Cups are a lifesaver when you’re short on time but still want something seasonal and impressive. With just a handful of ingredients and 20 minutes, you’ll have a dessert that tastes like fall in a cup. They’re sweet, creamy, spiced just right, and impossible to resist. Serve them at your next gathering or treat yourself to a quiet night in—you deserve it!