Pumpkin Cheesecake Cups
Creamy, cozy, and layered to perfection, these No-Bake Pumpkin Cheesecake Cups are the ultimate fall dessert. With a buttery graham cracker base, spiced pumpkin cheesecake filling, and fluffy whipped cream topping, they’re an easy make-ahead treat for parties or weeknight cravings. No oven required!
Ingredients
Graham Cracker Crust Layer
- 1 1/2 cups graham cracker crumbs About 10-12 full graham cracker sheets
- 6 Tbsp butter melted
- 2 Tbsp brown sugar
- 1 pinch cinnamon optional
Pumpkin Cheesecake Layer
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 3/4 cup canned pumpkin puree not pumpkin pie filling
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla
- 1 cup heavy cream whipped to stiff peaks (about 1 3/4 - 2 cups whipped) can also use Cool Whip
Whipped Cream Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
- Extra cinnamon, graham cracker crumbs or caramel optional garnishes
Instructions
Make Graham Cracker Crust Layer
- If you didn't already, crush your graham crackers in a food processor or by using a rolling pin and plastic bag
- In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon until the texture resembles wet sand.
- Set aside
Make Pumpkin Cheesecake Layer
- Beat the softened cream cheese and powdered sugar together until smooth and fluffy.
- Add pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until well combined.
- If you didn’t already, whip the heavy cream until stiff peaks form (or use 1 3/4 Cool Whip and skip this step)
- Gently fold the whipped cream into the pumpkin mixture until light and airy.
- Put pumpkin cheesecake filling in a piping bag with no tip and set aside (optional)
Make Whipped Cream Topping
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Put whipped cream in a piping bag with a star tip (I like the Wilton 1M tip). This is optional, but recommended for pretty whipped cream swirls.
Assemble
- Spoon about 2 tablespoons of graham cracker mixture into the bottom of a cup. I recommend doing one cup at a time so you can ensure you have enough filling to fill the cups completely rather than making 10 half-filled cups.
- Pipe a swirl of 3–4 tablespoons of pumpkin cheesecake filling (or use a spoon) on top
- Repeat the layers if your cups are tall enough: more crumbs, then more filling, until you reach the top.
- Top with whipped cream and optional garnish.
- Refrigerate for at least 1 hour before serving so the layers can set. These are best served chilled and can be made up to 24 hours in advance if you use homemade whipped cream topping for the top.