If you’re a pumpkin lover, get ready for a dreamy fall dessert that’s easy to make and tastes like a cozy hug in a jar! These No Bake Pumpkin Cheesecake Cups are everything you love about cheesecake, with a delicious pumpkin twist—and the best part? No baking required! Whether you’re hosting a gathering, craving a personal indulgence, or just in the mood to whip up something festive without turning on the oven, this recipe is perfect.

How to Make No Bake Pumpkin Cheesecake Cups

Ingredients you’ll need for the crust

9 cinnamon-flavored graham crackers (1 sleeve)
4 Tbsp unsalted butter, melted
2 Tbsp light brown sugar
2 Tbsp sugar
½ tsp cinnamon

Ingredients you’ll need for pumpkin cheesecake

1 (15 oz) can pumpkin puree
1 (8 oz) package cream cheese, room temp
3 tsp pumpkin pie spice
1 (3.4 oz) package cheesecake-flavored instant pudding mix
1 (14 oz) can sweetened condensed milk
1 (8 oz) tub whipped topping
Whipped Cream Topping (Optional)
Graham Cracker Crumbs (Optional Topping)

Step by Step Guide

1. Let’s start with the base of our delicious cheesecake cups: the graham cracker crust. Toss your cinnamon-flavored graham crackers into a blender or food processor and pulse until you have fine crumbs.

2. Then, add the melted butter, light brown sugar, sugar, and cinnamon. Give it another quick pulse until everything is mixed together and has that perfect crumbly texture.

3. Spoon about 3 tablespoons of this heavenly mixture into each mason jar, gently pressing it down. Save a bit of the mixture if you want to sprinkle it on top later.

4. Now for the main event—the pumpkin cheesecake filling! In a stand mixer, add the softened cream cheese and mix on medium speed for 2 minutes. This ensures it’s nice and smooth. Then, toss in the pumpkin puree, pumpkin pie spice, instant pudding mix, and sweetened condensed milk. Mix until it’s all well combined, and you’ve got a luscious, pumpkin-flavored filling.

5. Take your whipped topping and gently fold it into the cheesecake mixture using a spatula. This gives the filling its light and airy texture that’ll have you swooning.

6. Divide the filling evenly into the prepared mason jars, spooning it right on top of that crunchy graham cracker crust. You’re almost there!

7. If you’re serving these beauties immediately, go ahead and add a generous swirl of whipped cream on top. Sprinkle some of that leftover graham cracker crust for extra flavor and a bit of crunch. Voilà! You’ve got yourself a no-bake treat that looks (and tastes) gourmet!

If you’re prepping these for later, simply cover the jars and pop them in the fridge. Right before serving, add the whipped cream and graham cracker crumbs so everything stays fresh and delicious.

There you have it—No Bake Pumpkin Cheesecake Cups that are rich, creamy, and perfectly spiced for fall. These little jars of joy are bound to be a hit whether you’re sharing them with loved ones or enjoying one all to yourself (no judgment here!). Happy no-baking!

Ingredients

For the Crust:

9 cinnamon-flavored graham crackers (1 sleeve)
4 Tbsp unsalted butter, melted
2 Tbsp light brown sugar
2 Tbsp sugar
½ tsp cinnamon

For the Pumpkin Cheesecake:

1 (15 oz) can pumpkin puree
1 (8 oz) package cream cheese, room temp
3 tsp pumpkin pie spice
1 (3.4 oz) package cheesecake-flavored instant pudding mix
1 (14 oz) can sweetened condensed milk
1 (8 oz) tub whipped topping

Optional Topping:

Whipped cream topping
Graham cracker crumbs

Instructions

Let’s start with the base of our delicious cheesecake cups: the graham cracker crust. Toss your cinnamon-flavored graham crackers into a blender or food processor and pulse until you have fine crumbs.
Then, add the melted butter, light brown sugar, sugar, and cinnamon. Give it another quick pulse until everything is mixed together and has that perfect crumbly texture.
Spoon about 3 tablespoons of this heavenly mixture into each mason jar, gently pressing it down. Save a bit of the mixture if you want to sprinkle it on top later.
Now for the main event—the pumpkin cheesecake filling! In a stand mixer, add the softened cream cheese and mix on medium speed for 2 minutes. This ensures it’s nice and smooth. Then, toss in the pumpkin puree, pumpkin pie spice, instant pudding mix, and sweetened condensed milk. Mix until it’s all well combined, and you’ve got a luscious, pumpkin-flavored filling.
Take your whipped topping and gently fold it into the cheesecake mixture using a spatula. This gives the filling its light and airy texture that’ll have you swooning.
Divide the filling evenly into the prepared mason jars, spooning it right on top of that crunchy graham cracker crust. You’re almost there!
If you’re serving these beauties immediately, go ahead and add a generous swirl of whipped cream on top. Sprinkle some of that leftover graham cracker crust for extra flavor and a bit of crunch. Voilà! You’ve got yourself a no-bake treat that looks (and tastes) gourmet!
If you’re prepping these for later, simply cover the jars and pop them in the fridge. Right before serving, add the whipped cream and graham cracker crumbs so everything stays fresh and delicious.