Last updated on October 23, 2026
These no bake pumpkin cheesecake cups are layered with a buttery graham cracker crumb crust, a fluffy pumpkin cream cheese filling and topped with whipped cream. Prepare six individual desserts in small jars or glasses, approximately 15 minutes active work and at least three hours in refrigerator.
Still deciding on a dessert? Browse our pumpkin dessert collection and see how these spoonable cups stack up against pumpkin pies, bars and other fall favorites.
These pumpkin dessert cups have a light and airy filling made with whipped heavy cream, no eggs or gelatin needed. Prepare the cups in advance and store them in the refrigerator, adding the toppings just before serving.
Table of Contents
Why We Love These Easy Pumpkin Cheesecake Cups
A Cheesecake You Serve With a Spoon
The cups hold a soft filling, so there is no springform pan, unmolding, or slicing. Each guest gets a portion with both crumbs and pumpkin filling.
Whipped Cream Lightens the Filling
Cold heavy cream is whipped separately, then folded into the pumpkin cream cheese mixture. This gives the filling an airy texture without eggs or gelatin.
You Can Finish Each Cup Differently
Keep the filling the same and vary the final garnish. Add crumbs, pecans, or caramel shortly before serving so guests can choose the finish they prefer.
No Bake Pumpkin Cheesecake Cups
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These no bake pumpkin cheesecake cups have a graham cracker crust with a light and fluffy pumpkin cream cheese filling on top. Make six individual servings. Chill for at least three hours. Top with whipped cream before serving.
Ingredients
For the Graham Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons light brown sugar
- 4 tablespoons unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1 cup pumpkin purée
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup cold heavy whipping cream
For the Topping:
- Whipped cream (homemade or store-bought)
- Ground cinnamon or nutmeg, for garnish
- Optional: caramel drizzle, crushed graham crackers, or chopped pecans
Instructions
- Mix the crumb base.
Stir together the graham cracker crumbs and brown sugar. Add the melted butter and mix until evenly moistened. - Divide among the cups.
Divide the entire crumb mixture evenly among six small jars or dessert cups. Press lightly with the back of a spoon and refrigerate while making the filling. - Make the pumpkin base.
Beat the softened cream cheese until smooth. Add the pumpkin purée, powdered sugar, vanilla, pumpkin pie spice, and cinnamon. Beat until combined, scraping the bowl as needed. - Whip and fold in the cream.
In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold it into the pumpkin mixture in three additions until no large white streaks remain. - Fill and chill.
Divide the filling evenly over the crumb bases, leaving room for toppings. Smooth the tops, cover, and refrigerate for at least three hours or overnight. - Add the toppings.
Shortly before serving, add additional whipped cream and your choice of cinnamon, nutmeg, crumbs, pecans, or a light caramel drizzle. - Serve cold.
Serve directly from the cups with spoons. Keep remaining portions refrigerated.
Notes
- Measure the one cup of heavy cream before whipping. This cream goes into the filling; whipped cream for the topping is additional.
- Use plain pumpkin purée, not pumpkin pie filling, and full-fat block cream cheese.
- Expect a soft, spoonable filling. This recipe is designed to stay in its serving cups.
- Assemble up to two days ahead and refrigerate covered. Add toppings shortly before serving.
- Use refrigerated leftovers within four days of assembly, including the make-ahead period.
- Prep Time: 15 minutes
- Chill time: 3 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar (approx. 6 oz)
- Calories: 325 kcal
- Sugar: 18 g
- Sodium: 165 mg
- Fat: 23 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
Ingredients for Pumpkin Cheesecake Cups
Graham Cracker Base
- 1 cup graham cracker crumbs
- 2 tablespoons light brown sugar
- 4 tablespoons unsalted butter, melted
Use fine crumbs so the butter distributes evenly. Press the mixture lightly into each cup: it should form a base that is easy to scoop through with a spoon.
Pumpkin Cheesecake Filling
- 8 ounces full-fat block cream cheese, softened
- 1 cup plain pumpkin purée
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup cold heavy whipping cream
Use canned pumpkin purée for a consistent starting texture. Pumpkin pie filling contains added sugar and spices and changes the recipe’s balance. The one cup of heavy cream is measured before whipping and goes into the filling.
Toppings
Use additional whipped cream, a little cinnamon or nutmeg, and your choice of graham cracker crumbs, chopped pecans, or a light caramel drizzle. Keep crunchy toppings separate until serving.
Ingredient Choices That Affect the Filling
| Ingredient | What to choose or prepare | Why it matters |
|---|---|---|
| Cream cheese | Full-fat block cream cheese, softened before beating | It blends more smoothly than cold cream cheese. Spreadable tub products can have a different consistency. |
| Pumpkin | Plain canned pumpkin purée | Added sweeteners, spices, or excess liquid change the flavor and consistency of the filling. |
| Heavy cream | Measure 1 cup while liquid, keep cold, then whip to stiff peaks | Whipping incorporates the air that gives the filling its lighter texture. |
| Powdered sugar | Use the listed ½ cup | It blends into the cream cheese mixture without the graininess of undissolved granulated sugar. |
| Melted butter | Mix into the crumbs and let the base cool before filling | A hot base can soften the filling when the layers meet. |
How much do the cups or jars hold?
- Start with six 6-ounce (180 mL) serving vessels. Serving weight, not container capacity. Split the crust and filling evenly, allowing room for the topping.
- Wide holes make pumpkin cheesecake jars simple to fill and devour. When using refrigerated food containers, glasses and ramekins work too.
- When transporting pumpkin cheesecake in mason jars, seal the lids without touching the contents. Separate the whipped cream topping for transport.
- Use smaller glasses to make tiny pumpkin cheesecake cups for a dessert sampling table. The original recipe makes six servings, depending on how much you add in each glass.
How to Make No Bake Pumpkin Cheesecake Cups
1. Prepare the Crumb Base
Stir the graham cracker crumbs and brown sugar together, then mix in the melted butter until evenly moistened. Divide the entire mixture among the six cups and press lightly. Refrigerate while preparing the filling.
Dividing the full mixture avoids leftover crust and keeps the six servings consistent. There is no need to pack the base as firmly as a crust that must support a sliced cheesecake.
2. Beat the Pumpkin Cream Cheese Mixture
Beat the softened cream cheese until smooth. Add the pumpkin purée, powdered sugar, vanilla, pumpkin pie spice, and cinnamon. Beat until evenly combined, scraping the sides and bottom of the bowl.
Check for cream cheese lumps before adding the whipped cream. It is easier to smooth the base now than after the airy cream has been folded in.
3. Whip and Fold in the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. When you lift the beaters, the peaks should hold their shape. Stop before the cream becomes grainy.
Fold the whipped cream into the pumpkin mixture in three additions with a spatula. Lift the mixture from the bottom and turn it over gently until no large white streaks remain. Avoid beating the combined filling with the mixer.
King Arthur Baking’s visual guide to whipping cream shows the difference between soft peaks, stiff peaks, and overwhipped cream.
4. Fill the Cups and Chill
Spoon or pipe the filling over the crumb bases, dividing it evenly among the six containers. Smooth the tops and leave space for the garnish. Cover and refrigerate for at least three hours or overnight.
These pumpkin cheesecake dessert cups should be chilled and spoonable. They are not intended to be unmolded or cut into freestanding slices.
5. Finish Before Serving
Finish each pumpkin cheesecake with whipped cream and your chosen garnish. Add graham crumbs or pecans at the last minute for crunch. Serve cold with small spoons.
Make-Ahead, Storage, and Transport
Prepare Up to Two Days Ahead
These pumpkin cheesecake cups are perfect for make ahead Thanksgiving desserts. Assemble them in advance and add the finishing touches before serving.
- Make ahead: Assemble, cover, and refrigerate the cups up to 2 days before serving.
- Add toppings last: Finish with whipped cream and crunchy garnishes just before serving.
- Expect a softer crust: The crumb base gradually softens as it absorbs moisture from the filling.
Tip: Keep the toppings separate until serving for the best texture and presentation.
Keep Refrigerated
Store the cheesecake cups covered in the refrigerator and enjoy within 4 days of assembly, including any days prepared ahead.
According to the FDA’s food storage guidance:
- Keep refrigerated desserts at 40°F (4°C) or colder.
- Don’t leave them at room temperature for more than 2 hours.
- Reduce that limit to 1 hour when temperatures exceed 90°F (32°C).
Tip: Return leftover cups to the refrigerator promptly after serving.
Transport in a Cooler
These cheesecake cups are easy to bring to Thanksgiving gatherings when packed properly.
- Keep cups upright: Place covered cups in a snug container to prevent tipping.
- Use a cooler: Pack with ice packs to maintain a safe temperature of 40°F (4°C) or colder.
- Keep chilled: Refrigerate the cups as soon as you arrive.
- Avoid freezing: Thawing can change the creamy filling and soften the crumb base.
Tip: Keep the cups refrigerated until serving, then add the whipped cream and garnishes for a fresh, festive finish.
Variations and Topping Ideas
- Gingersnap base: Try finely crushed gingersnaps for a spicier crumb layer. Different cookies absorb butter differently, so the texture may change.
- Chocolate crumb base: Chocolate cookie crumbs add contrast to the pumpkin filling.
- Pecan topping: Add chopped pecans immediately before serving for crunch.
- Caramel finish: Drizzle a small amount over the topping rather than mixing extra liquid into the filling.
When replacing the garnish, keep the proportions of the original filling. Replacing cream or cream cheese with a dairy-free alternative necessitates a new recipe test; it is not a guarantyd comparable substitution.
Serving Individual Pumpkin Cheesecake for Thanksgiving
Using a tiny spoon, serve each individual pumpkin cheesecake cold right from its cup. Arrange the cups on a dish and top with whipped cream and crunchy toppings right before serving. For a buffet, serve a few servings at a time and keep the rest chilled.
If you are planning several make ahead Thanksgiving desserts, browse our no bake Thanksgiving dessert collection for more flavors and serving ideas.
For another way to serve pumpkin cheesecake, choose the format that suits your gathering:
- For smaller treats on a dessert platter: Choose No Bake Pumpkin Cheesecake Truffles for bite-size portions alongside other sweets.
- For slices from a shared pan: Try No Bake Pumpkin Cheesecake Bars. Use the separate bar recipe rather than this soft cup filling when you want portions that hold a slice.
Frequently Asked Questions
Prefer a Layered Pumpkin Dessert in One Pan?
If individual jars are not the serving format you need, try No Bake Pumpkin Lush. Its separate cream cheese and pumpkin pudding layers give you another way to serve a chilled pumpkin dessert from a shared pan.