These no-bake mini pumpkin cheesecake cups layer buttery gingersnap crumbs with a whipped pumpkin cheesecake filling. They make six individual desserts and need at least four hours in the refrigerator. Serve them straight from the cups with a spoon and add the crunchy topping just before serving.
What makes the filling light?
Whip the cream separately and fold it into the pumpkin and cream cheese mixture. This gives the filling a mousse-like texture. Use full-fat block cream cheese softened just enough to beat smoothly, chilled heavy cream and canned pure pumpkin purée. Pumpkin pie filling already contains sweeteners and spices and would change the balance.
Gingersnaps bring enough spice that the crust needs only melted butter. If you use graham crackers, add a small pinch of cinnamon to the crumbs.
How to get clean layers
Press the crumbs lightly into each cup with the back of a spoon. A tightly packed base is harder to scoop through once cold. For neat sides, transfer the filling to a zip-top bag, snip a corner and pipe it into the middle of each cup. Gently tap the cups on a folded kitchen towel to settle the filling.
If the cream cheese looks lumpy, smooth it before adding the whipped cream. Once the filling is folded together, vigorous mixing will knock out the air.
Make them the night before
Cover the filled cups and refrigerate overnight. Add whipped cream and extra cookie crumbs right before serving. The crust softens as it sits, which makes it easier to eat with a spoon.
Recipe card
Open the recipe video. This 20-second guide uses AI-generated recipe illustrations and on-screen instructions.
Yield: 6 cups
Prep: About 20 minutes
Timing: Chill at least 4 hours
Equipment: Six 5- to 6-ounce dessert cups and a hand mixer
Ingredients
- ¾ cup finely crushed gingersnaps
- 2 tablespoons unsalted butter, melted
- 8 ounces full-fat block cream cheese, softened
- ½ cup powdered sugar
- ½ cup canned pure pumpkin purée
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of fine salt
- ½ cup cold heavy whipping cream
- Whipped cream and extra cookie crumbs, optional
Instructions
- Stir the crumbs and melted butter together. Divide among the cups and press lightly.
- Beat the cream cheese until smooth. Beat in the powdered sugar, then mix in the pumpkin, spice, vanilla and salt. Scrape the bowl so no streaks remain.
- In a separate chilled bowl, whip the heavy cream to firm peaks. Fold one-third into the pumpkin mixture to loosen it, then gently fold in the rest.
- Divide the filling among the cups. Cover and refrigerate for at least four hours. Garnish just before serving.
Common questions
Do the cups need gelatin? The whipped cream gives the filling enough body for a chilled spoon dessert.
Can I use homemade pumpkin purée? Yes, if it is smooth and as thick as canned purée. Drain watery purée before measuring.
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