There’s something magical about desserts you don’t have to bake especially in the fall when pumpkin cravings hit hard! I remember the first time I made No-Bake Pumpkin Cheesecake Cups in my little Crete kitchen. It was late afternoon, golden sunlight streaming through the window, and I wanted something sweet but didn’t feel like turning on the oven.
I started layering a creamy pumpkin cheesecake mixture over crushed cookies in little cups. By the time I finished, my kitchen smelled like autumn itself warm spices, sweet pumpkin, and a hint of maple. My friends came over, tasted one, and their eyes lit up. That moment reminded me why I love sharing recipes so much: food isn’t just flavor it’s joy, comfort, and connection.
These No-Bake Pumpkin Cheesecake Cups are perfect for any occasion: a cozy dessert after dinner, a Thanksgiving treat, or just a little indulgence on a crisp autumn afternoon. They’re creamy, sweetened lightly with maple syrup, and full of pumpkin spice warmth. Best of all, they’re quick to make no oven needed!
Ingredients You’ll Need
Here’s everything you need for these creamy, dreamy pumpkin cheesecake cups.
For the crust:
- 1 cup graham cracker crumbs (or gingersnap crumbs for extra spice)
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
For the cheesecake filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ¼ cup pure maple syrup
- ¾ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Optional toppings:
- Whipped cream
- Crushed pecans or gingersnap crumbs
- A drizzle of maple syrup
Step-by-Step Instructions
Here’s how to make these No-Bake Pumpkin Cheesecake Cups creamy, smooth, and irresistible.
1. Prepare the Crust
In a small bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir until all crumbs are coated and slightly moist. Press a spoonful of the mixture into the bottom of each serving cup or mason jar to form a firm crust layer.
2. Make the Cheesecake Filling
In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and maple syrup, mixing until creamy. Stir in pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract until well combined.
3. Assemble the Cups
Spoon the pumpkin cheesecake mixture over the prepared crust in each cup. Smooth the tops gently with a spoon or spatula. Layering makes these cups look beautiful, but you can also swirl the mixture slightly for a fun effect.
4. Chill
Cover the cups with plastic wrap and refrigerate for at least 2–3 hours, or until firm. No baking required the chilling does all the magic.
5. Add Toppings and Serve
Before serving, top each cup with whipped cream, a sprinkle of crushed pecans, or a light drizzle of maple syrup for that final touch of autumn perfection.
Serving Suggestions
These No-Bake Pumpkin Cheesecake Cups are perfect for individual servings, making them great for parties, Thanksgiving, or a cozy treat at home. Serve them chilled with coffee or chai tea for a luxurious dessert that feels fancy but takes minimal effort.
If you want to make them in advance, they hold well in the fridge for up to 3 days. For a playful twist, layer in crushed gingersnaps or a sprinkle of cinnamon sugar between layers for extra texture.
Helpful Tips for Success
- Use full-fat cream cheese for the creamiest texture.
- Chill long enough these cups need time to set properly for the best bite.
- You can swap the crust for Oreo crumbs for a chocolatey variation.
- Adjust the sweetness by tasting the filling before chilling. Add more maple syrup if desired.
- Decorate creatively whipped cream, cinnamon, and a few pecans make them look bakery-ready.
Recipe Card
📇 No-Bake Pumpkin Cheesecake Cups Recipe
⏰ Time:
Prep: 15 minutes
Chill: 2–3 hours
Total: ~3 hours 15 minutes
🧂 Ingredients:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp brown sugar
- 8 oz cream cheese
- ½ cup powdered sugar
- ¼ cup maple syrup
- ¾ cup pumpkin puree
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp vanilla extract
- Optional: whipped cream, pecans, maple syrup
👩🍳 Instructions:
- Mix crust ingredients and press into cups.
- Beat cream cheese, powdered sugar, and maple syrup.
- Stir in pumpkin, spices, and vanilla.
- Spoon mixture over crust in cups.
- Chill 2–3 hours. Add toppings before serving.
📝 Notes:
Swap graham crackers for gingersnaps or Oreos. Chill at least 2 hours for best texture.
🍽️ Nutrition (Per Serving):
Calories: ~220 | Fat: 14g | Carbs: 20g | Protein: 4g | Sugar: 14g
Marilyn’s Story
Hi, I’m Marilyn, 38, from Crete, Greece. Cooking has been part of my life since childhood, learning from my grandmother how to make traditional dishes full of love. I believe food brings people together especially women who share warmth through cooking.
I like to keep things simple yet flavorful, mixing classic recipes with creativity. Sometimes my kitchen gets messy, but that’s part of the fun! Whether you’re new to cooking or experienced, I’m here to help you make meals and desserts that feel like home.
Conclusion
These No-Bake Pumpkin Cheesecake Cups are creamy, cozy, and delightfully easy to make. They combine pumpkin spice, smooth cream cheese, and just the right amount of sweetness in a dessert that’s perfect for fall.
No baking means minimal cleanup and maximum comfort perfect for busy days or special gatherings. Every spoonful tastes like autumn in Crete, full of warmth and love. Enjoy these treats with friends, family, or just yourself because life is sweeter with a little pumpkin cheesecake magic! 🎃