No-Bake Mini Pumpkin Cheesecakes

There’s a reason this is one of the most popular recipes on our site – it’s fantastic!

4.8 from 10 reviews
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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!

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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. The exact glasses we used are no longer available, but you could serve them in clear glass votive candle holders like this. 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:

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No-Bake Mini Pumpkin Cheesecakes

No-Bake Mini Pumpkin Cheesecakes - A Family Feast
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4.8 from 10 reviews

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

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

Ingredients

Units Scale

For the crust

  • 1 sleeve graham crackers (about 9 crackers)
  • 1/2 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)

Instructions

  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.

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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!)

Last updated: August 6, 2025

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

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263 Comments

  1. 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?

    Reply

    1. 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!

      Reply

  3. 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!

    Reply

  4. 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!

    Reply

  5. 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!

    Reply

  6. 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.

    Reply

    1. 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!

      Reply

  7. 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!

    Reply

    1. 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

      Reply

  8. Hello!
    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?

    Reply

    1. 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!

      Reply

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

    Reply