Craving all the cozy fall flavors without touching the oven? These No-Bake Pumpkin Spice Cheesecake Cups deliver creamy, spiced bliss in minutes. They’re easy, make-ahead, and totally crowd-pleasing. Because there’s no baking, the texture stays silky, the spices shine, and cleanup stays painless. Whether you’re building a low-stress Thanksgiving dessert table or just want a quick fall treat, these mini cheesecake cups hit the sweet spot.
At a Glance
- Servings: 12 cups (4–6 oz each)
- Prep Time: 20 minutes
- Chill Time: 2–4 hours (overnight best)
- Total Time: 2 hours 20 minutes–4 hours 20 minutes
- Difficulty: Easy
- Estimated Cost: $12–$18 (varies by brands)
Table of Contents
Ingredients (No-Bake Pumpkin Spice Cheesecake Cups)
For the crust
- 1 1/2 cups (150 g) graham cracker crumbs (or gingersnaps for extra spice)
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp (25 g) light brown sugar
- 1/4 tsp fine sea salt
For the pumpkin cheesecake filling
- 16 oz (454 g) full-fat cream cheese, softened
- 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
- 3/4 cup (90 g) powdered sugar (confectioners’ sugar), sifted
- 2 tsp pumpkin pie spice (or 1 1/2 tsp cinnamon + 1/2 tsp ginger + 1/8 tsp nutmeg + pinch cloves)
- 2 tsp (10 ml) pure vanilla extract
- Pinch fine sea salt
- 1 cup (240 ml) cold heavy whipping cream, whipped to stiff peaks
- Swap: 8 oz (226 g) whipped topping works too
For topping
- 1–2 cups lightly sweetened whipped cream
- Ground cinnamon or pumpkin pie spice for dusting
- Optional crunch: crushed gingersnaps, graham crumbs, or toasted pecans
- Optional drizzle: thick caramel sauce (dairy-free if needed)
Ingredient Swaps & Notes (mini cheatsheet)
| Need | Use This Instead | Notes |
|---|---|---|
| Gluten-free | GF graham crackers | Keep crumbs fine so the crust binds. |
| Dairy-free | Vegan cream cheese + coconut cream (chilled, whipped) | Add 1–2 tbsp lemon juice for tang. |
| Lower sugar | 1:1 powdered monk fruit/erythritol | Taste and adjust; some blends are sweeter. |
| Extra spice | +1/2 tsp pumpkin pie spice | Start small; spices intensify as they chill. |
| Nut-free | Skip nuts; add gingersnap crumble | Still gives crunch without allergens. |
Flavor profile keywords (LSI): no bake pumpkin cheesecake, mini pumpkin cheesecake, pumpkin pie cheesecake cups, individual cheesecake jars, fall dessert cups, Thanksgiving no-bake dessert, graham cracker crust cups, spiced cream cheese filling.
Step-by-Step Instructions: No-Bake Pumpkin Spice Cheesecake Cups
- Make the crust base
In a bowl, mix graham crumbs, brown sugar, and salt. Then stir in melted butter until evenly moistened and the mixture holds when pressed. Spoon 2–3 tablespoons into each cup or jar. Press down firmly with the back of a spoon or a flat-bottomed shot glass. Set aside. (Optional—but still no-bake: warm the crumbs in a dry skillet for 2–3 minutes over low heat to bloom flavors.)
Chill target: Keep cups at 38–40°F (3–4°C) while you make the filling for tidy layers.
- Whip the filling base
Beat softened cream cheese until ultra-smooth and fluffy (about 1–2 minutes). Next, add pumpkin purée, powdered sugar, pumpkin pie spice, vanilla, and a pinch of salt. Beat until creamy with no lumps, scraping the bowl as needed. Because pumpkin adds moisture, ensure it’s fully blended.
- Lighten the filling
Whip cold heavy cream to stiff peaks in a separate bowl. Gently fold whipped cream into the pumpkin mixture in 2–3 additions until silky and airy. Don’t overmix; you want volume.
- Assemble the cups
Pipe or spoon the pumpkin cheesecake filling over the crusts, dividing evenly. Tap cups on the counter to settle. Smooth tops with a spoon swirl for a pretty finish. Add a thin layer of whipped cream if you like.
- Chill and garnish
Cover and refrigerate until set, at least 2 hours (best overnight) at 38–40°F (3–4°C). Right before serving, top with whipped cream, a dusting of cinnamon, and a crunchy sprinkle or caramel drizzle.
Pro Tips & Variations (No-Bake Pumpkin Cheesecake Ideas)
- Keep it cold: Cold cream whips faster and holds better. So, chill your bowl and beaters for max loft.
- Texture control: For a denser bite, fold in only 3/4 of the whipped cream. For lighter cups, use it all.
- Gingersnap twist: Swap half or all the graham crumbs for crushed gingersnaps to dial up the spice.
- Jar sizes: Use 4 oz jars for tastings or 6–8 oz for generous single-serve desserts.
- Salt, but sparingly: A tiny pinch sharpens flavors without making it “salty.”
- Make it plant-based: Use dairy-free cream cheese and whipped coconut cream; sweeten with maple syrup and a touch of lemon for tang.
- Add latte vibes: Fold in 1 tsp espresso powder for a PSL-inspired note (still alcohol-free).
- Protein bump: Whisk 1/2 cup (120 g) Greek yogurt into the filling and reduce whipped cream slightly for balance.
Quick Nutrition (estimate per 1 of 12 cups)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| ~320 | ~28 g | ~22 g | ~4 g |
Serving Suggestions (Fall Dessert Cups That Shine)
- Holiday spread: Pair No-Bake Pumpkin Spice Cheesecake Cups with apple crisp, cranberry bars, and a fruit tray for color and contrast.
- Crunch bar: Offer bowls of crushed gingersnaps, graham crumbs, mini chocolate chips, cinnamon sugar, and toasted coconut so guests can customize.
- Coffee pairing: Serve with hot coffee, chai, or decaf for evening events. The spice and creaminess love warm sips.
- Portion play: For kids, spoon into 2–3 oz cups. For dinner parties, go for chic stemless wine glasses.
- Decor: Finish with a tiny cinnamon stick, leaf-shaped sprinkle, or chocolate shavings to make them look bakery-fancy.
Storage & Reheating (Make-Ahead Mini Cheesecakes)
- Refrigerator: Cover tightly; store up to 3–4 days at 38–40°F (3–4°C).
- Freezer: Freeze (without whipped cream topping) up to 1 month. Wrap cups or jars well. Thaw overnight in the fridge.
- Reheating? Not needed—these are served chilled. If chilled too firm, simply let sit at room temp for 10–15 minutes before serving.
Troubleshooting (Set, Texture, and Flavor Fixes)
- Filling too loose: You may have under-whipped the cream or overmixed when folding. Whip an extra 1/4 cup cream to stiff peaks and gently fold in. Then chill longer.
- Grainy texture: Cream cheese wasn’t fully softened or sugar wasn’t sifted. Next time, beat cream cheese smooth first and sift powdered sugar.
- Crust crumbling: Add 1–2 tsp more melted butter; press more firmly. If using very dry GF crumbs, increase butter slightly.
- Too sweet or too spiced: Balance with a pinch of salt and a dollop of tangy yogurt folded in. Or top with unsweetened whipped cream to mellow sweetness.
- Pumpkin weeping: Some purées hold extra moisture. Blot pumpkin with paper towels before mixing, or simmer purée briefly to reduce moisture (cool fully before use).