No-Bake Pumpkin Cheesecake Cups

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These no-bake pumpkin cheesecake cups are such an easy fall dessert idea! Made in individual serving cups, they’re quick and easy to make for Thanksgiving or other fall get-togethers.

Why You’ll Love This Recipe

This recipe for no-bake pumpkin cheesecake cups has so many things to love about it:

• It’s easy to make!
• Kids and adults alike will love this easy fall dessert idea.
• It’s fast—just about 20 minutes from start to finish!
• They can be made ahead of time, which is super-helpful if you’re making these for Thanksgiving or another fall party.
• Individual serving cups makes these mini pumpkin cheesecakes easy to serve!

Any type of cheesecake recipe is always a crowd-pleaser, in my experience. From this easy no-bake cherry cheesecake in a 9 x 13 pan, to these mini cheesecakes, you can’t go wrong with cheesecake!

Cheesecake seems to lend itself well to parties, and these no bake pumpkin cheesecakes are no exception. These would be great on your dessert table after Thanksgiving dinner in addition to classic pumpkin bars, turkey brownies, or a fall dessert charcuterie board!

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Supplies Needed for This Recipe

• Food processor or blender
• Measuring cups
• Measuring spoons
• Glass measuring cup
• Spatula
• 6 mini mason jars (or other 8 ounce jars or container)

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

• Cinnamon Flavored Graham Crackers: you could also use plain graham crackers if preferred.
• Butter: unsalted, melted butter is used.
• Sugar: light brown sugar and granulated sugar are used here.
• Pumpkin Puree: To keep this recipe simple, I just use canned pumpkin, but you can also use homemade pumpkin puree. Be sure not to get pumpkin pie mix, but just plain pumpkin puree.
• Cream Cheese: softened cream cheese for the perfect cheesecake flavor.
• Pumpkin Pie Spice: you can use store-bought pumpkin pie spice, or make your own with this recipe.
• Cheesecake Flavored Instant Pudding Mix: one 3.4 ounce package.
• Sweetened Condensed Milk: one can
• Whipped Topping: You can always make your own whipped cream in place of the store-bought whipped topping.

How to Make No-Bake Pumpkin Cheesecake Cups

1. Make the crust by first adding the graham crackers to a blender or food processor and pulse until small crumbs form. Add the melted butter, both sugars and cinnamon. Pulse again until combined.

2. Spoon about 3 tablespoons into each serving cup and set aside. Leaving a bit left over for topping if desired.

3. To make the filling, first add the cream cheese to a stand mixer with the paddle attachment. Mix on medium speed for 2 minutes. Pause to scrape the bowl and add the pumpkin, pumpkin pie spice, instant pudding packet and milk (photos a and b). Mix until combined.

4. With a spatula, gently fold in the whipped topping (photos c and d)

5. Divide the filling into the serving cups.

6. If serving immediately, top with canned whipped cream and sprinkle the leftover graham cracker crust on top. Enjoy!

No-Bake Pumpkin Cheesecake Cups Tips

• Store pumpkin cheesecake cups in the refrigerator.
• If serving the next day, make the cups and place in the refrigerator. Top with whipped cream and graham cracker crumbs right before serving.

If you don’t have pumpkin pie spice, you can make your own with this recipe, or use the amounts below to make 1 teaspoon (you’ll need to make 3 teaspoons for this recipe):

• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves or allspice

More Fall Dessert Recipes

• Turkey Brownies
• Fall Dessert Charcuterie Board
• Pumpkin Bars with Cream Cheese Frosting
• Pumpkin Chocolate Chip Cookies
• Easy No-Churn Pumpkin Ice Cream
• Sourdough Pumpkin Pie
• Homemade Pumpkin Spice Latte

If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!