Can I make these no bake pumpkin cheesecake cups ahead of time?

Absolutely. These are one of the easiest make ahead Thanksgiving desserts . Assemble and chill up to two days in advance, then garnish just before serving.

Can I use store-bought whipped topping?

Yes — it’s a reliable shortcut that holds its shape longer than homemade whipped cream, especially if you’re transporting your pumpkin cheesecake jars .

How long do they last in the fridge?

Stored properly, these fall dessert cups stay fresh for four days. The crust softens slightly, creating that classic creamy-to-crunchy balance.

Can I make them dairy-free or gluten-free?

Definitely. Use dairy-free cream cheese and coconut whipped cream for a lactose-free version, and swap gluten-free graham crackers to keep it celiac-safe.

How do I know when the filling has set?

After at least three hours of chilling, the filling should look firm yet soft to the touch — it should yield slightly, not wobble. That’s when your creamy pumpkin desserts are ready.

Can I serve them warm?

No-bake cheesecake should always be served chilled. Let them sit at room temperature briefly if you prefer a softer bite, but don’t heat or microwave — it’ll melt the structure.

Festive No-Bake Pumpkin Cheesecake Cups – 15-Minute Prep & Irresistibly Creamy

Description

These No-Bake Pumpkin Cheesecake Cups are a creamy, spiced fall dessert layered with buttery graham cracker crust and light pumpkin cheesecake filling. Perfect as make ahead Thanksgiving desserts or cozy fall dessert cups, they’re elegant, easy, and completely oven-free. Each spoonful delivers the essence of autumn — sweet pumpkin, warm spices, and velvety cream — beautifully presented in individual jars.

Ingredients

Scale

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

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Instructions

Prepare the Crust: In a mixing bowl, stir together the graham cracker crumbs and brown sugar. Pour in melted butter and mix until the crumbs are evenly moistened and resemble damp sand.
Form the Base: Spoon about two tablespoons of crust mixture into each small jar or glass (6-ounce size works best). Press gently with the back of a spoon to form a compact layer. Refrigerate while preparing the filling.
Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add pumpkin purée, powdered sugar, vanilla, pumpkin pie spice, and cinnamon. Mix until fully blended.
Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture using a spatula, working in thirds to maintain airiness.
Assemble the Cups: Spoon or pipe the pumpkin cheesecake filling over the chilled crust in each jar. Smooth the tops or tap lightly to remove air bubbles. Cover with lids or plastic wrap and refrigerate for at least 3 hours or overnight.
Add the Toppings: Before serving, top each cup with whipped cream, a sprinkle of cinnamon, and optional garnishes such as caramel drizzle or chopped pecans.
Serve & Enjoy: Keep chilled until serving time. Serve directly from the jars with small spoons for an elegant and effortless presentation.

Notes

Make-Ahead: These no-bake pumpkin cheesecake cups can be made up to 2 days in advance. Add whipped cream just before serving.
Freezing: Freeze the pumpkin cheesecake filling (without crust) for up to 1 month. Thaw in the fridge before layering.
Texture Tip: Cold heavy cream and softened cream cheese are the key to a smooth, stable filling.
Jar Options: Use glass jars, ramekins, or dessert cups — they travel well and make beautiful gifts.
Flavor Variations: Try gingersnap crumbs for a spicier crust or swirl in a touch of maple syrup before chilling.

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