No-bake pumpkin cheesecake cups are smooth and creamy with extra pumpkin spice flavor. They make a super easy fall and Thanksgiving dessert and are the perfect portion size, which makes them great for parties and large gatherings!
Why make one pumpkin treat when you can whip up many? These no-bake pumpkin desserts are perfect for feeding a crowd or just having handy for when you want a little nibble of something without committing fully to a huge slice of pie.
Having this dessert in a glass jar makes for less mess and also helps it to be super simple to carry around!
The kids always love when this dessert is on the menu because everything about it is perfectly sweet. The cookie crust paired with the creamy cheesecake will have everyone scraping the jar, hoping for one last taste.
TO MAKE NO-BAKE PUMPKIN CHEESE CUPS YOU WILL NEED:
For Making the Crust
- Ginger snap cookies or ginger cookies crumbs – Either is fine for the crust.
- Unsalted butter – Don’t use salted butter as it will be too salty.
- Granulated sugar – A bit of extra added sweetness for the crust.
For The Whipping cream
- Heavy cream – This gives a nice and rich flavor.
- Powdered sugar – Pairs perfectly with the heavy cream.
- Vanilla extract – I always add in vanilla when I’m making desserts.
For making The Pumpkin Cheesecake
- Cream cheese – Make sure that it’s at room temperature.
- Granulated white sugar – Combined with the rest of the ingredients to add a hint of sweetness.
- Pumpkin puree – Use canned pumpkin, not canned squash! (always read the labels!)
- Pumpkin pie spice – Just a little boost of extra pumpkin flavor.
- Ground cinnamon – A pinch of cinnamon adds a flavor of warmth.
- Caramel – Optional but fun to drizzle on top.
HOW TO MAKE NO-BAKE CHEESECAKE PUMPKIN CUPS
Once you realize how fun it is to not turn on your oven, I think you’re going to want to have even more no-bake desserts in your future!
Use a food processor to crush up the cookies to make the crust. Mix in the butter and sugar well. This step can also be done by hand if desired (crushing in a zip-seal bag).
After the crumbs have been crushed, transfer them to the bottom of glass jars and press down firmly. This will serve as your cheesecake crust.
For the cheesecake batter, begin by whipping the whipping cream in a stand mixer.
When it is fully whipped. Remove it from the mixer and to the same mixing bowl, add the cream cheese and sugar in a bowl, and whip at low speed. Add in the other ingredients and combine.
Combine the two mixtures together and fold until mixed well.
Add the cheesecake mixture into a piping bag and pipe onto the crusts. In a different piping bag, fill with the leftover whipped cream and add that as the final top layer. Put in the fridge for up to 2 hours.
If you’d like to add caramel drizzle, do this right before serving.
Can I use different types of jars?
Yes, You can use mason jars, ramekins, or any small serving size container. preferably see-through. For parties or large gatherings, I like to use the clear disposable party cups from the dollar store or dessert cups from amazon. These are the dessert jars I used in the photos. They come with lids, spoons, and labels! Plus, they double as spice jars and so much more.
HOW DO YOU STORE NO-BAKE PUMPKIN CUPS?
These need to be kept cold in the fridge until you’re ready to eat. If you’re going to be serving them the next day, add a lid on top to keep them fresh!
WHAT OTHER TOPPINGS CAN GO ON PUMPKIN CUPS?
You can add some cinnamon on top, or even some leftover crushed gingersnap cookies! We also like to add on some fun fall-colored sprinkles as well.
No Bake Pumpkin Cheesecake Cups
For making crust
- 12-15 ginger snap cookies or 1 cup ginger cookies crumbs
- 1/4 cup unsalted butter melted
- 3 tablespoons granulated sugar
For whipping cream
- 1 1/2 cups heavy cream divided
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For making pumpkin cheesecake
- 8 oz cream cheese at room temperature
- 1/2 cup granulated white sugar
- 1 (15oz) can pumpkin puree
- 1 teaspoon ground pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoon caramel to serve
- In a food processor, place the ginger snaps and process until fine crumbs. Add the melted butter and sugar; mix it until well combined.
- Transfer the crumbs (about 2 tablespoons) to individual glass jars and press it evenly into the bottom and keep it aside.
- In a stand mixing bowl combine heavy cream, powdered sugar, and vanilla extract; whip on a medium speed until soft peaks are formed. Transfer the whipped cream to a different bowl and set it aside.
- Place the cream cheese and sugar in the same stand mixing bowl and whip it on a low speed. Add in the pumpkin puree, pumpkin pie spice, ground cinnamon, and salt, and whip until everything comes together. Combine ½ portion of the prepared whipped cream into the pumpkin cream cheese mixture and fold gently with the help of a spatula.
- Transfer the pumpkin cheesecake mixture to a piping bag and pipe them over the crust and fill the individual glass jar full.
- In another piping bag with a star nozzle fill the remaining whipped cream and pipe over the cheesecake and refrigerate for at least 2 hours to set.
- Serve the pumpkin cheesecake chill with a drizzle of caramel on top.