Become a Better Cook in 4 Days!

These No-Bake Mini Pumpkin Cheesecakes are easy to make and so delicious!

The ORIGINAL recipe...No-Bake Mini Pumpkin Cheesecake - a creamy and delicious cheesecake mousse with pumpkin pie spice flavor!


All year long, I look forward to pumpkin season – and pumpkin recipes – and this No-Bake Mini Pumpkin Cheesecakes recipe is one of the very best!

And ever since we posted this recipe a few years back, A Family Feast readers flock to this easy, creamy pumpkin cheesecake recipe every Fall. If you haven’t tried this recipe yet, you are in for a huge treat! (Scroll below to our recipe card to watch a video showing you how easy these No-Bake Mini Pumpkin Cheesecakes are to make. )

How to make no-bake pumpkin cheesecake

Our No-Bake Mini Pumpkin Cheesecakes are quick and super-easy recipe to make, and the creamy, sweet and spicy filling will satisfy any pumpkin cravings you might have. A mix of pumpkin puree, cream cheese, whipped topping (you can use Cool Whip or real whipped cream), cheesecake pudding mix, and spices are combined into a luscious mousse, then spooned over buttery graham cracker crumbs.

no bake pumpkin cheesecake recipe

We make these no-bake mini pumpkin cheesecakes for just about every Fall party we attend, and we receive rave reviews every single time.  Everyone loves this recipe! (I think you will too!)

P.S. We get asked a lot of questions about those cute little serving glasses in the photos above.  Those are actually small glass votive candle holders and these are very similar to what we used. You could serve them in clear glass votive candle holders like this too. Or, if you are taking these mini desserts to another home, small plastic cups like this or even this are another great option. Then decorate with a dollop of whipped cream on top, and a cinnamon stick for garnish.

Happy Fall!

This post originally appeared on A Family Feast in August 2013.

You may like these other Pumpkin desserts:

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
No-Bake Mini Pumpkin Cheesecakes - A Family Feast

No-Bake Mini Pumpkin Cheesecakes

  • Prep Time: 1 hour 30 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings (using a 9-ounce clear plastic cup for serving)
  • Category: dessert
  • Method: no-bake
  • Cuisine: American


For the crust

  • 1 sleeve graham crackers (about 9 crackers)
  • ½ stick (4 tablespoons) butter, melted
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar

For the filling

  • 1 8-ounce package cream cheese, softened to room temperature
  • 1 15-ounce can pumpkin puree
  • 3 teaspoons pumpkin pie spice
  • 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce container frozen whipped topping*, plus extra for garnish if desired (*If you prefer, you can use 4 to 5 cups of real whipped cream)


  1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
  2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
  3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  4. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  5. Add the sweetened condensed milk and mix again until well combined.
  6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
  7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
  9. Garnish with additional whipped topping if desired.

Keywords: No-Bake Pumpkin Cheesecake



No Bake Mini Pumpkin Cheesecakes - So simple to make and so delicious! (There's a good reason this recipe has been pinned over 300,000 times!)

Featured in this No-Bake Mini Pumpkin Cheesecake post

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Chantelle wrote:

    Where I live I can’t find cheesecake pudding mix of any kind, anywhere. Would sugar free or regular vanilla pudding work?

    • Martha wrote:

      Hi Chantelle – Sure, vanilla pudding will work instead.

  • Lisa wrote:

    Can I assemble a day ahead?

    • Martha wrote:


  • Pamela S Bradford wrote:

    Wow!! Awesome recipe.

    • Martha wrote:

      Thanks Pamela!

  • Diane S. wrote:

    This cheesecake is truly heaven on earth. It tastes as good as professionally made pumpkin cheesecake. Thank you!

    • Martha wrote:

      You’re very welcome Diane – glad you liked it!

  • Cyndi wrote:

    I can’t wait to make these! I have everything ready – I’m just a little confused about the amount of Cool Whip, though. I’m in Canada, and I purchased a 1 litre container of Cool Whip, and it is very light weight, so I don’t know how much of it to use in the recipe. Could you possibly give me what 12 ounces of Cool Whip would be in cups? Thank you so much!

    • Martha wrote:

      Hi Cyndi – 12 ounces of Cool Whip will be around 4 1/2 cups.

  • Susan Hoy wrote:

    Can you freeze the pumpkin mousse and the
    The pesppermint one

    • Martha wrote:

      Hi Susan – We haven’t tried freezing them ourselves. It would probably be OK (the texture might not be as smooth), but you might need to mix it up again after it thaws.

  • Melanie wrote:

    Could this be made a day in advance of serving?

    • Martha wrote:

      Hi Melanie – Yes – a day ahead should be perfectly fine.

  • Ann Marie Jones wrote:

    I have a box of graham cracker crumbs I want to use…how much crumbs is the equivalent of a sleeve of crackers.?

    • Martha wrote:

      Hi Ann Marie – If I remember correctly, I think it works out to be about 3/4 cup of crumbs.

  • eileen holder wrote:

    looks so delicious

    • Martha wrote:

      Thanks Eileen! We hope you enjoy the recipe!

  • April Drake wrote:

    They were great! A good change up from the “ol pumpkin pie”. I used smaller cups(5.0oz) but it worked out fine…especially for the little ones!! There were none left!! Thanks for sharing!!! Happy Thanksgiving!!

    • Martha wrote:

      So glad you all enjoyed the recipe April! Happy Thanksgiving to you too!

  • Teresa Miller wrote:

    Made this morning for Thanksgiving tomorrow. A little sweet for my taste but the family will love it. And it is a very pretty presentation- I used 4 ounce ball jars.

    • Martha wrote:

      Great idea Teresa! Happy Thanksgiving!

  • Amy wrote:

    These were SO good and a HUGE hit!! I used 1/3 package of the pudding mix instead of the sugar free. And since I knew they weren’t the only dessert that was going to be at my occasion, I made them in mini, clear plastic shot glasses from the dollar store. And, i served them with mini plastic silver spoons. They looked so cute and everyone raved about the flavor. My friends said I have to make them again and come up with a christmas flavor for them, instead of pumpkin. Challenge accepted!! Thanks for the recipe.

  • Yumvilla wrote:

    They are delicious! thanks so much!

  • Silvana wrote:

    Hi. I just saw this recipe on FB and can’t wait to try it. I wasn’t able to find the cheesecake pudding mix so I was thinking of adding some cream cheese to the mix. What do you think?

    • Martha wrote:

      Hi Silvana – Yes – adding some cream cheese to the mix would be fine. Just make sure it is soften to room temp and blend it in with the pumpkin puree.

      • Silvana wrote:

        I’m all about the details but totally missed it when you added cream cheese on the video lol.
        I guessed I got caught up with the cheese cake pudding thinking that that was the only cream cheese flavor in the recipe. Thank you so much for your quick response.
        BTW I just made it and is delicious (and I’m not a pumpkin person). Thank you

        • Martha wrote:

          We’re so glad you enjoyed the recipe Silvana! 🙂

  • Patricia Canino wrote:

    How far in advance can you make these?

    • Martha wrote:

      Hi Patricia – I’d suggest making the pumpkin mixture no more than a day or two ahead of time. Also, wait to add the garnishes until you are ready to serve.

  • Kelly Blase wrote:

    It looks delicious!

    • Jack wrote:

      Thank you Kelly!

  • Nicki wrote:

    Do you have to use cheesecake flavoured pudding??

    • Martha wrote:

      No Nicki – you could swap in vanilla pudding instead if you can’t find the cheesecake flavored pudding.

  • CJB wrote:

    Question on the No-Bake Mini Pumpkin Cheesecakes recipe
    You list one 1 ounce of Cheesecake instant pudding mix
    Just to clarify do you mean one box 3.4 oz of the pudding?

    • Martha wrote:

      Hi – We used the sugar free instant pudding which comes in the 1-ounce package. If you are using the non-sugar free version, I’d add about 1/3rd of the package to your recipe instead of the full box.

  • Savita @ChefDeHome wrote:

    This no-bake cheesecake look very delicious. thanks for the recipe.

    • Martha wrote:

      Thanks Savita!

  • Dorae wrote:

    I did the nutrition information on MyfitnessPal app. 240 calories – 4 oz/112grams per serv

    • Martha wrote:

      Thanks Dorae!

  • Theres wrote:

    Going to making single serve pie crust,, do you think that will work for the pumpkin filling and be as good as the graham cracker crust

    • Martha wrote:

      Hi Theres – The consistency of this recipe is closer to a firm mousse rather than a sliced pie filling – unless you freeze it, then it will slice well. Any sort of sweeter crust will work just fine! Hope that helps!

  • Samira wrote:

    Thank you for an awesome recipe. Love this recipe and have made it a couple of times. I would like to feature this in my monthly newsletter and wondering if it would be ok with you. If you could email me/comment here and let me know I would really appreciate it. My email is [email protected]. Thanks!

    • Martha wrote:

      Hi Samira – Please send me an email at [email protected]. Thank you.

  • Patty wrote:

    Hi Martha! I just found the link from Pinterest and this looks wonderful. I will be making this to bring into the office. This will be a change up from all the cookies and cupcakes brought in the office for Halloween. I have an office full of foodies that will love this. I also think I will make this as a dip, making a few pretty glasses for home for dessert one night. Thanks for sharing!

    • Martha wrote:

      You’re welcome Patty – Hope you all enjoy the recipe!

  • Karen Laliberte wrote:

    Hello Martha & Jack I trie to sign up for your weekly Recipe Recap (receive an email on Friday with a recap of the week’s recipes) but it won’t allow me to. Hmmm I don’t know why but it said to many tries and I only did it once it and it said thither I tried again and it still says that. Any -woo I was very excited to find your web site and hope to get signed up. Thanks Karen L

    • Martha wrote:

      Hi Karen – I’m not sure what happened but I have just manually added you to our weekly recipe email list. You should receive your first email from us on Friday, October 2nd. Thanks for your interest in our recipes and sorry for the confusion! Martha

  • Edith wrote:

    how many servings does this make?

    • Martha wrote:

      Hi Edith – It’s right at the top of the recipe. We made 10 9-ounces servings.

  • Kim wrote:

    Could you use the canned pumkin pie mix in place of the pumkin and pumpkin spice

    • Martha wrote:

      Hi Kim – Yes – you probably can! (I haven’t tried it myself so please let us know how it comes out!) Good luck!

  • Marcie Wakatsuki wrote:

    I would like to make this as sugar free as possible. The only ingredient that I don’t know how to substitute is the sweetened condensed milk. Do you know what I can use instead?

    • Martha wrote:

      I don’t have a suggestion Marcie unless you can find sugar free sweetened condensed milk? (I know they have fat-free versions but I’ve never seen sugar free versions.) The condensed milk also serves as a thickener as well as a sweetener so whatever you use should be a similar thick consistency.

  • Annie wrote:

    I can’t wait to do this… I need help tho. I already got a pie crust… before I read all the questions and your answers about putting the filling in a pie crust :-/ That being said, do you think it would thicken up a bit if I used two boxes of pudding mix? I would need to double the pumpkin spice, wouldn’t I? Ugh. Thank you for any help you can give me. What about plain gelatin? Heavy cream?

    • Martha wrote:

      Hi Annie – It can work as written but it will be a very soft slice and not super firm. Or – you could try freezing the pie if you want to slice it. I personally wouldn’t put in another box of pudding mix – I just think it will be too much. If you want to use heavy cream – here is a link to a ‘homemade cool whip’ that you might find helpful: (Hope this helps!)

  • Jen wrote:

    Will these stay moist and fresh if I make them a day in advanced?

    • Jen wrote:

      Just saw the answer a few comments above mine!! Can’t wait to try these this weekend!

  • Megan wrote:

    If I didn’t want to do the individual cups what pan size should I use? Would a 9×13 be too small? Thanks!

    • Martha wrote:

      Hi Megan – This is really more of softer mousse than a cheesecake that you can slice so I’d recommending a bowl and you can just spoon out the servings. You can keep the graham cracker crust aside to sprinkle on top – or you can put it in the bottom (or in layers) in the larger bowl. Hope that helps!

  • Ashlee wrote:

    I know this is an older post, but I am making this now. A typical tub of Cool Whip in our store is 8 oz. Is it an 8 oz. tub, or should I do a tub and a half?

    • Martha wrote:

      Hi Ashlee – Definitely 12 ounces so a tub and a half….enjoy!

      • Ashlee wrote:

        Thank you! They were a huge hit! How long does it stay good if refrigerated?

        • Martha wrote:

          Hi Ashlee! Glad you enjoyed the recipe! They should be good for a day or two in the refrigerator!

  • Sarah wrote:

    This looks delicious! How many individual servings does it make? I’m planning on using plastic glasses.

    • Martha wrote:

      Hi Sarah – Thanks for your question – it makes about 10 servings. (I recently changed to a new recipe format and it somehow dropped the number of servings…fixed now!)

      • Sarah wrote:

        Thank you!

  • Linda @ Home Cooking wrote:

    Hubby saw this and his eyes lit up, so I will be making this today. LOL Sounds so good. I’m new to your site and a new follower from Home Cooking. Thanks for sharing and making hubby’s tummy happy. Blessings.

    • Martha wrote:

      Thank you so much Linda! We hope you and your husband enjoy the recipe as much as we do!

  • natalie wrote:

    Hello, I was wondering what number tip you used to pipe the pumpkin cheesecake into the little cups… it looks so great and tasty, so excited to try! Thanks in advance :).
    – Natalie

    • Martha wrote:

      Hi Natalie – It was the Wilton Large Star Tip #21 – but any larger star tip should work!

  • Loren wrote:

    Hi! I just found this blog (I was looking for a kugel recipe and yours looks great!) and I have been browsing through. many excellent recipes I have bookmarked and am planning to try – especially the Basil Coconut Curry chicken (can’t remem at the moment if that’s the exact name but I’m sure you know which one that is!). I also saw a recipe for slow cooker chicken Tikka Masala – a coincidence since I made Tikka Masala just last night! I want to peruse yours for the mix of spices since I love Indian food. This is a wonderful food blog; just wanted to let you know how much I am enjoying it! Thanks for all the hard work and putting it out there for the rest of us to enjoy!

    • Martha wrote:

      Thank you Loren! We’re glad you found us!

  • Caroline wrote:

    loving your recipe! I have a few problems because I live in europe and need to find substitutes. I just wondering about “sugar free cheesecake-flavored instant pudding mix” is this something like gelatin or just pudding mix which contains potato flour? Thank you 🙂

    • Martha wrote:

      Hi Caroline – It’s a powdered pudding mix – I’m not sure if it contains potato flour but once milk is added, it thickens to pudding texture. If you are using fresh whipped cream instead of the frozen whipped topping, you could use gelatin to stabilize and thicken the whipped cream too. I hope that helps! I’m not sure where you live in Europe, but a German magazine called Sweet Dreams adapted this recipe for European markets. If you are able to find that magazine (and can read German) it would be there! Thanks for writing to us! Martha

      • Caroline wrote:

        Ohhhh I know, i know. It contain food starch so that’s why it thickens to pudding texture. Omg, cant wait to make this 🙂 Well I live in Poland, speak German a little bit too 🙂 Ohhh and about whipped cream, we have very good creams here so I dont need to add gelatin or anything 🙂
        Thank you sooo much for ur answer! 🙂

        • Martha wrote:

          We hope you enjoy the recipe Caroline! (My grandparents – on both sides – were from Poland. 🙂 Hope to make it there someday…I do love the food!)

          • Caroline wrote:

            Thank you. Im waiting for dishes inspired by Polish cuisine made ​​by you 🙂

  • Amy @ItsAMindfulLife wrote:

    Hi Martha!
    I am super excited to find your website and this fun recipe! It is absolutely brilliant! I am honored to feature it in my post “Fabulous Fall Treats” on my website, The Mindful Shopper!

    Amy Kelsch

    • Martha wrote:

      Thank you Amy!

  • Rynn wrote:

    I really want to try this recipe; I’m having guests over tomorrow and want to make these, however, no where can I find pumpkin puree; only pumpkin pie filling or 100% pure pumpkin. I noticed someone suggested pumpkin baby food would work, but cant find that anywhere either. I’ve been to different grocery stores and have come up empty-handed 🙁 Maybe its non-exsistant in Canadian grocery stores? Lol!

    HELP! What can you sugegst to do?

    • Martha wrote:

      Hi Rynn – Here in the US, pumpkin pie filling is the puree that already has spices added – so you can definitely use that and leave out the spices we’ve listed in the recipe. The 100% pumpkin – if that is sold in chunks you can puree it in the blender or food processor with a little water to get it pureed. I hope that helps!

      • Rynn wrote:

        Awesome; thanks so much Martha!

        LOVE the website by the way!!

        • Martha wrote:

          Thanks so much Rynn!

  • Kaylee Kado wrote:

    All I can say is WOW! This was amazing, I honestly could not get enough of it. I was skeptical at first because I’m not big on sweets. But oh my goodness, this was a GREAT fall treat. Drank my white chocolate mocha with it, worth every bite.

    • Martha wrote:

      Thank you Kaylee – glad you enjoyed the recipe!

  • Nina wrote:

    I’ve just found your picture of the no bake mini Pumpkin Cheesecake in a german food magazine. I don’t know, if they’ve asked you for permission to publish it? So if you want to have more information please contact me. I’ve posted a picture to Instagram, so you can take a look. You can find me there as “hauptsachebunt”
    Excuse my english, its a mess 😉

    • Martha wrote:

      Hi Nina! Thank you so much!! I did give Sweet Dreams permission to use the photo and adapt the recipe. (Hopefully that is the one you’ve seen?). I appreciate you contacting me about it! Thank you! Martha

  • renee33538 wrote:

    I saw this recipe today.. went out and bought the items as soon as I got off work.. this is devine.. I also decided to switch it up because of comments, so I made a ginger snap bottom and a graham cracker bottom and split it 50-50… either way .. Amazing! and I honestly believe it would work with a chocolate graham cracker bottom as well, I love pumpkin and chocolate together.. later in the season my stores should be offering chocolate coolwhip, that might make for an interesting twist!

    • Martha wrote:

      Sounds delicious Renee – I love chocolate and pumpkin together too! This is definitely a recipe that can easily be changed up with different flavors…thanks for writing to us!

  • lisa gordon wrote:

    would like to know what you suggest how much i would use if i used graham cracker crumbs

    • Martha wrote:

      Hi Lisa – It would be about 1 1/2 cups of crumbs. Thanks for your question!

  • Cinderella wrote:

    Can the pumpkin cheesecake filling be made the day before? How far in advance can they be put together?

    • Martha wrote:

      Hi Cinderella – Yes – you can make the filling the day before but I’d recommend filling the glasses the day that you serve so the crumbs at the bottom don’t get too soggy. Hope that helps!

  • Ellen Lane wrote:

    The No-Bake Pumpkin Cheesecakes look great, however,
    I can’t seem to get to the recipe. [amd-zlrecipe-recipe:304] appears in its place.
    Please help; I’m a pumpkin lover.

    • Martha wrote:

      Hi Ellen – Thanks for your email – it should be viewable now…our recipe plugin got deactivated but I’ve turned it back on. Please let me know if you continue to see issues! Martha

  • PATRICIA RYAN wrote:

    I have a recipe for sugar free condensed milk…….1/2 cup cold water, 1 1/3 cups powdered milk, 3/4 cup splenda, 1 teaspoon vanilla. Stir milk and water to dissolve. Microwave 1 minute. Stir in vanilla and sugar, Cover and chill. It’s a good substitute I think

    • Martha wrote:

      Thanks so much for sharing Patricia!

      • PATRICIA RYAN wrote:

        You’re welcome ! I am diabetic so I look for any substitutions on a low carb site. It may not be exactly like the regular stuff, but at least its close. Enjoy !

  • Helen Reilly wrote:

    Darn … you lost me at “instant pudding mix” 🙁

    • Martha wrote:

      I completely understand Helen – 99.9% of our recipes are made with whole or fresh ingredients and that is how we prefer to eat! But every once in a while, we do look for convenience and use packaged ingredients and mixes if a recipe requires it for flavor or consistency. Thanks for writing to us!

    • Loren wrote:

      Helen, You might try using an envelope of unflavored gelatin instead. Looking at the recipe, I would up the amount of cream cheese to 12 ounces (1 1/2 8 oz pkgs, or 3 4 oz pkgs), then dissolve the gelatin in about 1/2 cup warmed cream or half&half, then reduce the condensed milk by about a third. Leaving other ingredients AND method unchanged, beat the cream/gelatin in to the cream cheese/pumpkin mix at the point where the condensed milk is added; this should give a texture, once chilled, similar to the original, maybe a tiny bit firmer. I would chill thoroughly in a bowl and pipe into the serving dishes.

      Also, for those who don’t like to use frozen whipped topping, there is a product called “Dream Whip”, which comes as a powder in an envelope (in a box); when made up as per package directions, it is a whipped topping, and IIRC it is based on dried dairy products mostly, like whey powder (at least, it used to be). I haven’t used it in MANY years (this product was created as a whipped cream substitute years before frozen whipped topping came into being), but it might be more acceptable to those not wanting to use frozen whipped topping. I DON’T know how stable or how long it will hold, though.

      Martha, the recipe sounds fabulous to me and I appreciate anything labeled “pumpkin” that ACTUALLY has pumpkin, and not just the pie spices, in it. For health and weight reasons, I would try to find the fat-free condensed milk, and limit the serving size to no more than six ounces. By the way, you could also use Neufchatel cheese to replace the cream cheese; it is basically just fat free cream cheese and you (or at least, I) cannot tell it from cream cheese! Sorry for the length of the post; but I hope these suggestions can help someone who wants to try this but has objections to one or more ingredients.

      • Martha wrote:

        Thanks Loren! Great suggestions!

  • I could it any kind of pumpkin recipe all year long! Especially this one! Pinned!

    • Martha wrote:

      Thanks Amy!

  • Sonya wrote:

    Hi there- it looks like someone asked a similar question, but why all the sugar-free or low sugar ingredients? Is this to make it healthier or to shave off some of the sweetness from other ingredients?

    • Martha wrote:

      Hi Sonya – We were only able to find the cheesecake pudding in the sugar-free flavor – so that is what we used. And yes – trying to cut down a bit on the calories by using lower sugar Cool Whip. But the non-sugar free will also work in this recipe!

  • Linda C wrote:

    Another yummy recipe. After making the number of desserts I needed I served the leftovers as a dip with gingersnaps and graham crackers. Dangerously good recipe!

    • Martha wrote:

      What a great idea using this as a dip Linda!!! We are glad you enjoyed the recipe!

  • Priscilla wrote:

    Hi there I was prepared to make this for thanksgiving but I was wondering if one can make it the night before seeing as though I won’t have the time the day of. Would this work?

    • Martha wrote:

      Yes. It will be fine made the day before!

  • Alyssa wrote:

    Hi, I have a big family and was just wondering if you can double or triple the recipe? Thanks 🙂

    • Martha wrote:

      Yes Alyssa!

  • Shawn wrote:

    Hi! I’m wondering if I used 3 ounces of the pudding mix it would set up thick enough to put into an entire pie crust?

    • Martha wrote:

      Hi Shawn – It will be enough for a pie crust but it is a soft filling and may not slice well. It’s like a mousse consistency! Hope that helps!

  • Cathy Shaw wrote:

    These look so airy and heavenly. I pinned!

    • Martha wrote:

      Thanks Cathy!

  • Joni Mason wrote:

    I can’t wait to make these for Thanksgiving dinner! My son and his wife are both Type 1 diabetics and this will be the perfect size dessert portion for them, thanks SO much for sharing!

    • Martha wrote:

      I hope you all enjoy the recipe Joni! Have a great holiday!

  • Julia wrote:

    I used full fat / sugar everything except for the Cool Whip, which was “Lite”. I calculated these to have 377 calories each. Yikes! They are delicious, but I will be sending the rest to work with my husband tomorrow!

    • Martha wrote:

      Thanks for letting us know Julia!

      • Amiah wrote:

        I am 13 and love to bake i just made these today ang wow i absolutly love them so do my brother’s and sister

        • Martha wrote:

          Thank you Amiah!!

  • Krista wrote:

    Is the batter thick enough to use as a whole pie instead of the single serve cups? I’m just curious to know if you slice the pie if it’d cone out nice and not falling apart. Thanks!

    • Krista wrote:

      Nevermind. I should have looked at the previous post. Oops! Thanks! 🙂

      • Martha wrote:

        No worries! Glad you saw the earlier response!

  • Becki wrote:

    Do you think that I could make this and stick it in a pie crust? I don’t know if I want to go to the trouble of putting it in individual servings.

    • Martha wrote:

      Hi Becki – It’s fairly soft like a mousse so it won’t slice into nice clean slices like a regular cheesecake. But yes – you can put it in a pie plate and then just spoon it out to serve it!

  • Shreen wrote:

    Hey, I have a question. Why, when you use normal pudding mix, do you use only a third of the packet, compared to when you use sugar-free pudding mix? I find that sugar-free mix tastes off (due to the artificial sweeteners), but I’m curious as to whether you find the sugary mix to be too sweet. Thanks!

    • Martha wrote:

      Hi Shreen – I’ve actually only been able to find the sugar-free cheesecake pudding at my local supermarket so I can’t speak for the taste comparison myself. I would put in only 1/3rd of the regular mix – the pudding is more of a stabilizer in this recipe, plus a little flavor so I think the full 3 ounce package of the regular pudding might make it too thick. Hope that helps! Martha

  • Erin C wrote:

    I just made the mix right now then I realized I won’t be taking them to work until tomorrow! Will the mix be fine if it’s left in the fridge overnight? I don’t want to put it into the graham cracker crust because I think it will make it soggy. Or am I wrong about that?

    • Martha wrote:

      Hi Erin – The mix should be fine overnight! We’ve had some leftovers when we made these in the past and the graham crackers don’t get too soggy at all – but just to safe, I’d fill the cups in the morning! Hope you enjoy the recipe!

      • Erin C wrote:

        Oh okay. Thank you so much! So far the mix smells delicious and looks great. I cannot wait to try it 🙂

  • 2 Sisters Recipes wrote:

    HI This is our first time visiting your site! Love your recipes! I will be following you too!
    Warmly, Anna and Liz

    • Martha wrote:

      Thank you!!

  • Valorie wrote:

    Just made this to take to a church dinner…big hit! Thank you!!!

    • Martha wrote:

      So glad you liked it Valorie! Thanks for letting us know!

  • Laurie wrote:

    I tried this and it was delicious! I used ginger snaps instead of graham cracker as another reader suggested. So good!

    • Martha Pesa wrote:

      Thanks Laurie! We’re glad you enjoy it! (I’ll have to try the ginger snaps myself the next time we make this recipe!)

  • Angela wrote:

    These are delicious. Getting ready for fall. Thanks!

    • Martha Pesa wrote:

      Thanks Angela!

  • Virginia wrote:

    Hello M. Do you think I could make up the filling several hours or even one day ahead and pipe into glasses? Does the regular recipe break down if left longer?


    • Martha Pesa wrote:

      Hi Virginia – it should be fine day in advance! We had some leftovers and they held up well the next day!

      • Virginia wrote:

        great, thanks. I will be trying them for a group of ladies gathering next week. I will let you know what they think. I already believe they will think they are fab because it sounds so yummy! Appreciate the quick response.

  • Pam wrote:

    I don’t want to rain on any ones parade, but I need to watch my carb intake. Do you happen to know the nutritional value?

    • Martha Pesa wrote:

      No. I’m sorry Pam. We haven’t calculated that info for our recipes. You might be able to find an online tool where you can enter the ingredients and have that calculate what you need.

  • Nickie H. wrote:

    Hi! I stumbled on your blog and I fell in love with this recipe! I love how elegant and pretty it looks, plus anything no bake is a win-win lol.

    In fact I loved it so much I featured it on my Top 15 easiest, cheapest, and quickest Fall recipes list. If you want a badge for your site or just to check it out you can find it here:
    Have a good day!

    • Martha Pesa wrote:

      Thank you so much Nickie!

  • Crystal wrote:

    Looks & sounds delicious! How much would I need if I used the boxed graham cracker crumbs?

    • Martha Pesa wrote:

      Thanks Crystal – 9 graham crackers translates into probably around a cup of graham cracker crumbs.

  • Crystal Milligan wrote:

    I really want to try this..But sadly i can afford my stand mixer yet..Can i just use my plain old beaters and man power?

    • Martha Pesa wrote:

      Oh yes Crystal. A hand mixer will work fine!! I hope you enjoy the recipe!

  • Jeanne wrote:

    This sounds wonderful, does anyone know how I could make this without the sweetened condemsed milk? Trying to keep the sugar level down….

    • Martha Pesa wrote:

      Hi Jeanne – We haven’t tried it without the sweetened condensed milk, sorry! If you replace it, you’ll need to swap in something that has both sweetness as well as thickness to retain the consistency of the original recipe. Let us know what you decide to do and how it comes out!

      • Tammy Mann wrote:

        I think that Vanilla Low Fat Yogurt may work as a substitute for the Sweetened Condensed milk. I have made another recipe that called for cheesecake sugar free pudding and fat free cool whip, and you would never have guessed it had yogurt in the recipe. Just a thought 😉

        • Martha Pesa wrote:

          Thanks Tammy!

  • Lea wrote:

    I was wondering if you had other suggestions of flavors I could use instead of pumpkin. I wasn’t sure if I took it out and used something like chocolate if the consistency would change too much. My brother-in-law is not a fan of pumpkin…but this recipe looks delish! I would love ideas! thanks,

    • Martha Pesa wrote:

      Hi Lea – The only other suggestions I can think of that would have a similar consistency to the pumpkin puree would be sweet potato or some other pureed squash and maybe you can adjust the seasonings to something that your brother-in-law would like. Chocolate would be a totally different consistency and a very different recipe. Might be best to search for a chocolate mousse or a chocolate cheesecake recipe (we have a few recipes like that on our site!) Hope you find a recipe that works for you! Thanks for stopping by!

  • tj wrote:

    would this set up okay in a regular graham cracker pie crust rather than individual servings?

    • Martha Pesa wrote:

      Hi TJ – It’s a fairly soft filling so it won’t really slice well. But you could serve it in a large bowl with a graham cracker crumb bottom and then spoon it into individual servings. Hope that helps!

  • Betsy wrote:

    Any idea how many calories are in one serving? They sound absolutely divine!

    • Martha Pesa wrote:

      No – sorry Betsy – I haven’t calculated the calories. But you might be able to find an online calculator to plug in the ingredients. Using light cream cheese, sugar-free jello and fat-free whipped topping would help cut down on some of the calories and still be delicious! Hope that helps!

  • Courtney wrote:

    These sound so delicious, but Cool Whip is SO bad for you…it’s basically plastic in a tub!

    I have been making real whipped cream, and subbing, but it doesn’t always set up as nice. If anyone else tries something more real than cool whip that works, please let me know!!

    • Martha Pesa wrote:

      Will do Courtney! Or if you try it yourself with real whipped cream – let us know too!

    • Karen wrote:

      I use whipped cream all the time. To stabilize you use unflavored gelatin with a little water. Wilton has a recipe for stabilized whip cream as frosting. My late husband was a chef and used unflavored gelatin straight in his whipping cream – makes for very stable peaks of whip cream on a dessert.

      • Martha Pesa wrote:

        Thanks so much Karen! Great suggestion!

  • Alissa wrote:

    Is it ok to use 100% Pure Pumpkin as the puree in this recipe? Thanks!

    • Martha Pesa wrote:

      Hi Alissa – Canned pumpkin is precooked so if you are using fresh pumpkin, you should cook it first before pureeing and adding to the recipe.

  • Danielle wrote:

    Any suggestions on substitutions for the pudding mix for those of us who think this looks amazing but don’t want to use artificial ingredients? I’ll also have to use real whipped cream instead of the whipped topping.

    • Martha Pesa wrote:

      Hi Danielle – The pudding mix adds some flavor and makes the mixture thicker, but you can try leaving it out, or maybe adding some powdered sugar in its place as a stabilizer. The real whipped cream will also work fine – I’d suggest serving the dessert within a few hours of mixing the ingredients together since real whipped cream isn’t as ‘stable’ as Cool Whip. Let us know how it comes out! Martha

  • Carey wrote:

    Hi! This sounds delish but I’m not a fan of Cool Whip, can it be omitted? Or can regular whipping cream be used? Thanks!! 🙂

    • Martha Pesa wrote:

      Hi Carey – Yes – regular whipping cream should be fine! I’d plan to serve it within a few hours of mixing the ingredients together – real whipped cream isn’t as ‘stable’ as Cool Whip – but it will taste great with the real whipped cream!

  • Lucy wrote:

    Looks so cute, can’t wait to try it out!

    • Martha Pesa wrote:

      Thanks Lucy!

  • Lisa Martinez wrote:

    Where do you find cheesecake flavored pudding? I’ve looked at the stores I go to and they do not have it.

    • Martha Pesa wrote:

      I was able to find it at my local grocery store. If you can’t find cheesecake flavor, vanilla would also work!

      • Jodi wrote:

        Same here about the cheesecake pudding. I did find the pumpkin spice pudding they bring out now. Would that be to much?

        • Martha wrote:

          Hi Jodi – To be safe – try using the pumpkin spice pudding without the additional pumpkin pie spices and taste it. If you’d like it to be a strong spice flavor, then add it in gradually. Hope that helps!

  • Valerie wrote:

    I made this over the weekend and it was soooooo good! Never too early for the pumpkin recipes! I opted for crushed ginger snaps instead of graham crackers and I enjoyed the extra spice! Thanks for sharing!

    • Martha Pesa wrote:

      Great idea!!

  • Peggy wrote:

    Looks so yummy! Perfect for fall in the South–no need to heat up the oven.

    • Martha Pesa wrote:

      Thanks Peggy!

  • Sheila Stickell wrote:

    Can’t wait to make these for our next book club gathering. The ladies will really be impressed. Thanks for sharing this yummy recipe.

    • Martha Pesa wrote:

      Thank you for stopping by Sheila – I hope you enjoy the recipe as much as we do!

  • Debbie @ Kneaded Creations wrote:

    Really looks like great dessert. I am such a pumpkin fan, this will feed my craving! Quick and easy! Thanks for posting it. Deb @ Kneaded Creations

    • Martha Pesa wrote:

      Thanks Debbie!

  • Tina @ Tina’s Chic Corner wrote:

    These are gorgeous! This has totally gotten me in the mood to bake for the Fall! Pinning to make. 🙂

    • Martha Pesa wrote:

      Thank you so much Tina!

  • Jess wrote:

    I can’t seem to find a cheesecake flavor jello with 1 oz package only the standard 3.4 oz. do you think it will still work out okay?

    • Martha Pesa wrote:

      Hi! I would only add about 1/3rd of the bag… the full 3+ ounces would probably make the mousse too thick!

  • texannie wrote:

    love this! i am absolutely have a brain freeze…is the pudding mix put in dry or do you make the pudding according to recipe and then mix it in?

    • Martha Pesa wrote:

      Hi. It’s added dry!

  • Mert Fowler wrote:

    This recipe looks wonderful. As I was reading the process it indicates 1/2 cup (4 Tablespoons) of butter. I believe there is a typo as 1/2 STICK of butter is 4 Tablespoons.

    • Martha Pesa wrote:

      Thank you so much!! It is supposed to be 1/2 stick not 1/2 cup!! I will update ASAP!! Thank you for writing to us!!

  • Shannon wrote:

    I have a severe gluten allergy, and while I know there are gluten free graham crackers, they’re extremely expensive. Would you say that the filling, mousse-like stuff would be delish all on its own? Thanks!

    • Martha Pesa wrote:

      Oh yes-absolutely! Or gluten free cookies would be another great option! We have a family member with gluten sensitivity so we understand… Thanks for visiting today!!

    • Judy Hooper wrote:

      You could try finely chopped nuts for a crust. Or if you have any gluten free crackers or dry cereal, use that.

      • Martha Pesa wrote:

        Thanks Judy!

  • [email protected] House and Home wrote:

    These look and sound amazing – I pinned so I can find out how they taste! Thanks for the recipe! Julia

    • Martha Pesa wrote:

      Thanks Julia!

  • freindsofmine wrote:

    Cant wait to try , sounds so good !

    • Martha Pesa wrote:

      Thank you!

  • Martha, it’s never too early! We all love pumpkin and apples and all the flavors of fall. wrote:

    Not too early, I collect fall recipes anytime!

    • Martha Pesa wrote:

      Thanks Nancy!

  • Kathy wrote:

    Oh! It’s never too early for pumpkin! This is delicious! I have already made several pumpkin baked goods too!

    • Martha Pesa wrote:

      I agree!! Thanks for stopping by Kathy!

      • Jane wrote:

        I made this this yesterday for our cooking club. Everyone thought it was delicious. Instead of using graham crackers for the crust , I used ginger snaps.

        • Martha Pesa wrote:

          Great idea Jane! Glad you enjoyed the recipe!

        • Carolyn wrote:

          Oh! Snap! And I can do those gluten-free with gingersnap. I haven’t tried any of your recipes, I just found you, but I’m already drooling! I can’t wait to try these.

          • Martha wrote:

            Thanks Carolyn – Hope you enjoy them – and yes – definitely works with other types of crumbs!

          • Carolyn wrote:

            I just made this and I HAD to lick the bowl. I’m taking it to work and am going to serve it as a dip. Going to serve it in a bowl with cinnamon grahams and gingersnaps on the side. I’m sure it will go over quite well!

          • Martha wrote:

            Great idea Carolyn – this would totally work as a dip!!

          • Carolyn wrote:

            Everyone LOVED it! I left some at the house for dessert last night, and the family loved it, too. My husband ate it like a pudding and went for seconds. Thanks for sharing the recipe! This one goes into the files as “Excellent”.

          • Martha wrote:

            So glad Carolyn! Thanks for writing to us!

    • Barbara Bensur wrote:

      I eat everything pumpkin year round. Yippee for pumpkin.

      • Martha Pesa wrote:

        Thanks Barbara!

    • Amie wrote:

      If I have frozen pumpkin guts and puree them is it the same as the canned stuff? Or would I need to cook that first?

      • Martha Pesa wrote:

        The canned puree is definitely already cooked – so if using fresh pumpkin, you would want to cook it before using in this recipe.

    • Gibson wrote:

      Where did you get the cups you used for these?

      • Martha Pesa wrote:

        The glasses you see in the photo were bought many years ago at Pier 1 Imports. But we’ve used clear plastic disposable drinking glasses found at the supermarket or a party store when bringing these to parties! Hope that helps!

        • Barbara Petty wrote:

          try Dollar Tree . They have very pretty glasses usually for a dollar or look in the party ware section there.

          • Martha wrote:

            Thanks Barbara!

    • JOYCE wrote:

      can this be made in a way for dieters?

      • Martha wrote:

        Hi Joyce – you can use fat free Cool Whip and sugar free pudding to cut some calories but you’d need to find an alternative for the sweetened condensed milk. Hope that helps.

        • Cindy wrote:

          they make a “fat free” sweetened condensed milk!

          • Martha wrote:

            I didn’t know that! Thanks for letting us know!

        • Mouse wrote:

          You can also use coconut milk instead of sweetened condensed milk. The texture will be a little bit different if you do. I’ve found that using a bit less coconut milk works best (so in this case around 10~12oz instead of 14). Living in Korea, it’s very difficult to find sweetened condensed milk. But I’m going to have to try this recipe because I don’t have an oven and I miss my baked noms!

          • Martha wrote:

            Great idea! Thank you!

    • Mitzi wrote:

      Wondering if the cool whip should be frozen or already thawed in the fridge when I make the filling?

      • Martha wrote:

        Hi Mitzi – softened in the fridge so it will mix easily with the other ingredients!

        • Mitzi wrote:

          Thanks so much! Happy Thanksgiving 🙂

    • Jolaine wrote:

      I have a question in the recipe. This maybe stupid, but is the pudding for the cheesecake prepared or leave as dry.

      • Martha wrote:

        Hi Jolaine – The pudding is put in the mix dry, not prepared. 🙂

      • Conniei wrote:

        Good question!

    • Carrie Maurer wrote:

      definition of Pumpkin puree?

      • Martha wrote:

        Hi Carrie – It is sold (here in the US) in most supermarkets in the canned foods section or sometimes in the baking section around the fall/holidays. It is simply cooked and pureed pumpkin. You don’t want to buy the pumpkin pie puree which already has spices mixed it – just use the plain pumpkin puree. Hope that helps.

        • Judy Monnin wrote:

          I think this sounds great and I think I will make it. But……………………………………why in the world would you use sugar free pudding? So not okay. I say if you are going to do it do it right. That stuff is so bad for you. Not that sugar is good, but when I bake I use all “real” everything. Thank you

          • Martha wrote:

            Hi Judy – We used the sugar free pudding in part out of necessity because it was the only cheesecake-flavored pudding mix our local supermarket sold. As in any recipe, you should feel free to change the ingredients to suit your tastes and preferences. If you decide to make the recipe and use the non-sugar free pudding mix, it will make the consistency thicker because there is more powder than in the sugar free version so please plan for that. Thanks for visiting us today!

        • Kim wrote:

          Baby food pumpkin should work also

          • Martha wrote:

            Thanks Kim – great suggestion!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.