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Easy No-Bake Pumpkin Cheesecake Cups: Best 10-Minute Dessert

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These Easy No-Bake Pumpkin Cheesecake Cups are a quick and delicious fall dessert that comes together in just 10 minutes. With a buttery graham cracker crust, creamy pumpkin cheesecake filling, and fluffy whipped cream topping, they’re perfect for any gathering or a simple seasonal treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon (optional)
  • 8 ounces cream cheese, softened
  • ½ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup powdered sugar
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup heavy whipping cream (cold)
  • ¾ cup cold heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Ground cinnamon or nutmeg for dusting

Instructions

  1. Make the crust: Crush graham crackers into fine crumbs. Transfer to a small bowl and add melted butter, sugar, and cinnamon (if using). Stir until mixture resembles wet sand. Spoon about 2 tablespoons into each serving cup and press firmly with the back of a spoon or small glass. Set aside.
  2. Make the pumpkin cheesecake filling: In a medium bowl, beat softened cream cheese with an electric mixer until smooth and fluffy (about 1 minute). Add pumpkin puree, powdered sugar, brown sugar, vanilla extract, and pumpkin pie spice. Beat on medium speed until combined and smooth.
  3. In a separate bowl, beat ½ cup cold heavy whipping cream on medium-high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture using gentle, sweeping motions until no white streaks remain.
  4. Layer the cups: Spoon or pipe the pumpkin cheesecake filling over the crust layer in each cup, filling about two-thirds full. Tap cups gently on the counter to settle. Refrigerate for at least 2 hours or overnight to set.
  5. Make the whipped cream topping: About 30 minutes before serving, beat ¾ cup cold heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until medium-stiff peaks form. Spoon or pipe over chilled cheesecake filling. Dust with cinnamon or nutmeg. Serve immediately or refrigerate for up to 2 hours.

Notes

Softening cream cheese properly is crucial—leave it on the counter for 30 minutes or microwave in 10-second bursts. Don’t skip folding in the whipped cream; it gives the filling a light, mousse-like texture. Press the crust firmly to prevent crumbling. Chilling for at least 2 hours is non-negotiable for proper set. These cups are best served cold and can be made a day ahead. For gluten-free, use gluten-free graham crackers or crushed nuts. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: no-bake pumpkin cheesecake, pumpkin dessert, easy fall dessert, no-bake dessert, pumpkin cheesecake cups, 10-minute dessert

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