Mini Pumpkin Cheesecake Cups

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These no-bake mini pumpkin cheesecake cups feature a cinnamon crust, layered with a rich and creamy pumpkin cheesecake filling, and garnished with whipped topping and pumpkin spice.

Easy Fall Dessert

Mini Pumpkin Cheesecake Cups are a delightful little treat that’ll fit perfectly in your hand! This recipe uses 12 9-ounce cups, and honestly, it’s a perfect size! This handy little treat can easily be taken to your Thanksgiving get-together!

Now, this recipe is not just limited to cups. I have included instructions below on to make no-bake pumpkin cheesecake in both a springform pan and a pie plate.

Cinnamon graham crackers are finely crushed and blended with sugar and butter. This cinnamon sugar crust is layered with a light and creamy pumpkin cheesecake filling, garnished with whipped topping and decorated with pumpkin pie spice. It’s the ultimate autumn treat!

Ingredients Needed for the Cinnamon Sugar Graham Cracker Crust

• Honey graham crackers
• Cinnamon
• Sugar
• Butter

About the Graham Crackers

I used to make this crust with cinnamon graham crackers- until I found out that it tastes so much better when you add your own cinnamon. Cinnamon graham crackers can be used in a pinch, but I highly recommend using cinnamon and honey graham crackers for this recipe.

Ingredients Needed for the Pumpkin Cheesecake Filling

For this irresistible, pumpkin-packed cheesecake filling, you will need:

• Cream cheese
• Milk
• Sugar
• Vanilla Extract
• French Vanilla (or Vanilla) instant pudding mix
• Pumpkin puree
• Pumpkin pie spice
• 12 9-ounce cups

Ingredients Needed for the Whipped Topping

• Whipped topping
• Pumpkin pie spice

How to Make the Crust for Mini Pumpkin Cheesecake Cups

Combine the graham cracker crumbs, sugar, and butter. Fill each cup with 2 tablespoons of graham cracker mixture and press lightly. Chill the filled cups while preparing the filling.

How to Make the Filling for Mini Pumpkin Cheesecake Cups

Using a mixer, beat the softened cream cheese until very soft, about 2 minutes. Blend in 1/2 cup of milk until silky smooth. Add the remaining milk, sugar, vanilla, pudding mix, pumpkin, and pumpkin pie spice. This mixture should be smooth and creamy.

Fill each cup with about 1/2 cup of filling mix. Chill for at least two hours.

Top each cup with whipped topping and garnish with pumpkin pie spice. I found that the easiest way to dispense the whipped topping is to use a pastry bag or Ziploc bag with a Star decorating tip.

Where Can I Find the Cups?

These cups can be found on Amazon, of course!

Pumpkin Cheesecake in a Pie Plate

This pumpkin cheesecake can be made either in a springform pan or a pie plate. This recipe will fit perfectly in a springform pan. If you plan on using a pie plate, there will be leftover filling- which is awesome because who doesn’t love pumpkin cheesecake pudding?!

Press the crust into the bottom of the springform pan or pie plate. Refrigerate while preparing the filling. Prepare the filling and pour it into the crust. Refrigerate for at least two hours.

How to Store Mini Pumpkin Cheesecake Cups

Refrigerator: Carefully stack the cups in a large airtight plastic container and place them in the refrigerator for no more than two days. The whipped topping can get weird after a couple of days, but the pumpkin cups can last up to four days if the topping is left off until ready to be served.

* Nutrition information is an estimate and will vary based on ingredients used and cooking methods.

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