No-Bake Pumpkin Cheesecake Cups

Creamy pumpkin cheesecake layered over a buttery graham crust — no oven required!

Prep Time: 15 mins | Chill Time: 2 hrs | Servings: 6–8 cups

📝 Ingredients

For the Crust:

• 1 cup graham cracker crumbs

• 3 tbsp melted butter

• 2 tbsp brown sugar

For the Cheesecake Filling:

• 8 oz cream cheese (softened)

• ½ cup powdered sugar

• 1 cup canned pumpkin purée

• 1 tsp pumpkin pie spice

• ½ tsp ground cinnamon

• 1 tsp vanilla extract

• 1 ½ cups whipped topping

For the Topping:

• Extra whipped cream

• Crushed graham crackers

👩‍🍳 Instructions

1️⃣ Make the Crust

• In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar.

• Divide evenly among serving cups and press down gently to form a firm base.

2️⃣ Prepare the Filling

• In a large bowl, beat softened cream cheese with powdered sugar until smooth.

• Add pumpkin purée, pumpkin pie spice, cinnamon, and vanilla extract. Mix until fully incorporated.

• Gently fold in the whipped topping until light and fluffy.

3️⃣ Assemble the Cups

• Spoon or pipe the pumpkin cheesecake filling over the crust layer in each cup.

• Smooth the tops for an even finish.

4️⃣ Chill

• Refrigerate for at least 2 hours to set the cheesecake.

5️⃣ Garnish & Serve

• Top with a dollop of whipped cream and a sprinkle of crushed graham crackers before serving.

💡 Tips & Variations

• Make-Ahead Friendly: These cups can be made up to 2 days in advance — just add the whipped cream right before serving.

• Individual Jars: Serve in mini mason jars for a portable dessert.

• Extra Crunch: Add a few chopped pecans or candied walnuts on top for texture.

If you’d like, I can also give you a gingersnap cookie crust version of this recipe for a spicier twist. Would you like me to add that?