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Easy No-Bake Pumpkin Cheesecake Cups: Best 10-Minute Dessert

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These no-bake pumpkin cheesecake cups are a quick and easy fall dessert that comes together in just 10 minutes. Creamy pumpkin filling, buttery graham cracker crust, and a dollop of whipped cream make for a perfect treat without turning on the oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 8 ounces cream cheese, softened
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 cup heavy whipping cream
  • ¼ cup heavy whipping cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • ¼ teaspoon vanilla extract (for topping)
  • Crushed graham crackers or chopped pecans (for garnish)
  • Caramel sauce (optional, for drizzling)

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand and holds together when squeezed. Set aside about 2 tablespoons for garnish.
  2. Divide the crust among 6 to 8 small cups (about 2 tablespoons each). Press down firmly using the bottom of a small glass or spoon. Place cups in the refrigerator while making the filling.
  3. Whip the cream: In a large bowl, beat 1 cup heavy whipping cream on medium-high speed until soft peaks form, about 2-3 minutes. Set aside in the refrigerator.
  4. Beat the cream cheese: In another large bowl, beat softened cream cheese on medium speed until smooth and creamy, about 1 minute. Scrape down sides and bottom.
  5. Add pumpkin and sugar: Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat on medium speed until combined and smooth, about 1 minute. Scrape bowl again.
  6. Fold in whipped cream: Remove whipped cream from fridge. Add one-third to the pumpkin mixture and gently fold with a rubber spatula until mostly combined. Add remaining whipped cream and fold until no white streaks remain. Do not over-mix.
  7. Fill the cups: Remove cups with crust from refrigerator. Spoon or pipe the pumpkin cheesecake filling into each cup, dividing evenly. Fill to about ¼ inch from the top. Tap cups gently on counter to settle filling.
  8. Chill: Place filled cups in refrigerator for at least 4 hours, preferably overnight, until filling is firm.
  9. Make the topping: Just before serving, whip remaining ¼ cup heavy cream with 1 tablespoon powdered sugar and ¼ teaspoon vanilla until soft peaks form. Dollop or pipe onto each cup.
  10. Garnish and serve: Sprinkle with reserved graham cracker crumbs and chopped pecans if desired. Drizzle with caramel sauce. Serve cold.

Notes

Room temperature cream cheese is essential for a smooth filling. Do not skip the chilling time—at least 4 hours, but overnight is best. Use pure pumpkin puree, not pumpkin pie filling. For dairy-free, use dairy-free cream cheese and chilled coconut cream. For gluten-free, use gluten-free graham crackers.

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin dessert, easy fall dessert, no-bake dessert, pumpkin cheesecake cups, 10-minute dessert

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