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Easy No-Bake Pumpkin Cheesecake Cups (Best Small Batch Recipe)

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These easy no-bake pumpkin cheesecake cups are a small batch fall dessert that requires no oven. Creamy pumpkin filling, buttery graham cracker crust, and warm spices come together in a simple, make-ahead treat perfect for two.

Ingredients

Scale
  • 4 full sheets graham crackers, crushed
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 4 ounces full-fat cream cheese, softened to room temperature
  • 1/4 cup pumpkin puree (100% pure, not pie filling)
  • 3 tablespoons powdered sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Whipped cream (for topping, optional)
  • Ground cinnamon (for dusting, optional)
  • Graham cracker crumbs (for topping, optional)

Instructions

  1. Crush graham crackers into fine crumbs (using a food processor or a zip-top bag and rolling pin). Transfer to a small bowl.
  2. Add melted butter, granulated sugar, and a pinch of salt to the crumbs. Stir with a fork until mixture resembles wet sand and clumps when pressed.
  3. Divide crust mixture evenly between two 6-8 ounce cups or ramekins. Press firmly with the back of a spoon or bottom of a small glass. Place cups in the fridge while making the filling.
  4. In a medium bowl, beat softened cream cheese with a hand mixer on medium speed until smooth and fluffy, about 1-2 minutes. Scrape down sides.
  5. Add pumpkin puree, powdered sugar, heavy cream, pumpkin pie spice, and vanilla extract. Beat on low speed to combine, then increase to medium and beat for 2-3 minutes until smooth and creamy. Do not overmix.
  6. Remove crust-lined cups from fridge. Divide filling evenly between the two cups, smoothing the tops with a spatula. Tap cups gently on counter to release air bubbles.
  7. Cover cups with plastic wrap or lids and refrigerate for at least 4 hours, preferably overnight, until set.
  8. Before serving, top with whipped cream, a dusting of cinnamon, and extra graham cracker crumbs if desired.

Notes

Room temperature cream cheese is essential for a smooth filling. Do not overmix the filling once combined. Chill for at least 4 hours, but overnight is best for texture. For a dairy-free version, use dairy-free cream cheese and full-fat coconut cream. For a gluten-free version, use gluten-free graham crackers.

Nutrition

Keywords: no-bake pumpkin cheesecake cups, small batch pumpkin dessert, easy fall dessert, no-bake cheesecake, pumpkin cheesecake cups

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