No Bake Pumpkin Cheesecake Cups — The Creamiest Fall Dessert You’ll Ever Make (No Oven Needed!)

Hey there, pumpkin lovers! 🎃 Thanks for stopping by my kitchen today — I’m so excited to share this dreamy dessert with you. These No Bake Pumpkin Cheesecake Cups are the perfect mix of creamy cheesecake and spiced pumpkin pie, all layered up in adorable cups that require zero oven time. Whether you’re hosting Thanksgiving or craving a sweet fall treat on a lazy Sunday, this recipe delivers that cozy pumpkin-spice magic without breaking a sweat.

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Overview of Recipe Content

These No Bake Pumpkin Cheesecake Cups are your golden ticket to effortless fall desserts. They’re light, fluffy, and beautifully layered — perfect for entertaining or portion-controlled indulgence.

What It Is

A creamy pumpkin-spice cheesecake layered with a buttery graham cracker base, topped with whipped cream — all served in individual cups or jars.

Why You’ll Love It

• No oven, no fuss, no stress!
• Perfectly portioned for parties or meal prep.
• That pumpkin spice + cream cheese combo is absolute autumn comfort.
• Great make-ahead dessert for Thanksgiving or Friendsgiving.

What It Tastes Like

Think: pumpkin pie meets classic cheesecake in a fluffy, spoonable dream. Every bite is silky, spiced, and just the right amount of sweet.

Health/Nutritional Notes

You can easily lighten it up by using reduced-fat cream cheese, sugar-free whipped topping, or even Greek yogurt for some extra protein.

Ingredients

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• 1 cup pumpkin purée
• 8 oz cream cheese, softened
• 1 cup whipped topping (like Cool Whip or homemade whipped cream)
• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• ¼ cup brown sugar (or maple syrup for a natural sweetener)

Tools Needed

• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Measuring cups & spoons
• Small serving jars or cups

Substitutions & Additions

• Dairy-free? Use vegan cream cheese and coconut whipped topping.
• Crust swap: Try crushed gingersnaps or Biscoff cookies.
• Extra flair: Add a caramel drizzle or chopped pecans on top!

How to Make No Bake Pumpkin Cheesecake Cups

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Step 1: Make the Crust

Mix graham cracker crumbs with melted butter until evenly coated. Spoon a couple of tablespoons into each serving cup and press lightly with the back of a spoon.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese, brown sugar, vanilla, and pumpkin pie spice until smooth. Add pumpkin purée and blend until silky.

Step 3: Fold in Whipped Topping

Gently fold in the whipped topping to make it light and airy. Don’t overmix — this keeps the texture mousse-like!

Step 4: Assemble

Spoon or pipe the pumpkin cheesecake filling over the crust layer. Smooth the tops or swirl them with a spoon.

Step 5: Chill

Refrigerate for at least 2 hours to set.

Step 6: Garnish & Serve

Top with more whipped cream, a sprinkle of cinnamon, or crushed graham crackers before serving.

What to Serve with No Bake Pumpkin Cheesecake Cups

These pair beautifully with:

• Hot apple cider 🍎
• A maple latte or espresso
• A crisp white wine (like Riesling) for adults
• Or just your coziest blanket and a fall movie!

Tips for Making It Perfect

• Room-temp cream cheese is key for smoothness.
• Chill long enough for the layers to firm up.
• Add a dash of lemon juice if you like a tangy cheesecake vibe.
• Use clear cups for a beautiful presentation!

Storage Instructions

• Fridge: Store covered up to 4 days.
• Freezer: Freeze (without whipped topping) up to 1 month. Thaw overnight before serving.
• Make-ahead tip: Assemble the night before a party — they actually taste better the next day!

General Information

This no-bake dessert draws inspiration from classic American cheesecake and pumpkin pie traditions. It’s especially popular during fall festivities like Thanksgiving, but honestly — I make it year-round because it’s that good.

For more cozy, seasonal favorites, check out:

• Easy No Bake Apple Pie Cups

Frequently Asked Questions

1. Can I make these ahead of time?
Absolutely! These taste even better the next day after chilling.

2. Can I use homemade whipped cream instead of store-bought?
Yes — just whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form.

3. What if I don’t have pumpkin spice?
Mix cinnamon, nutmeg, ginger, and a pinch of cloves for a DIY version.

4. Can I double the recipe?
Totally — just use a larger bowl and prep assembly-line style!

5. Can I make them gluten-free?
Use gluten-free graham crackers or almond flour for the base.

Conclusion

There you have it — the creamiest, coziest, easiest fall dessert ever! 🧡 These No Bake Pumpkin Cheesecake Cups will make you the star of any Thanksgiving table (or late-night snack session).

If you loved this recipe, you’ll also adore my Mini No Bake Oreo Cheesecakes and Caramel Apple Cheesecake Dip.

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Interactive Elements

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Nutritional Information

Serving Size	Calories	Carbs	Protein	Fat	Sugar
1 cup	290	26g	5g	18g	14g

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