Easy Desserts
Pumpkin Cheesecake Cups
No-bake pumpkin cheesecake cups with a buttery cookie base, a fluffy cinnamon filling, and an optional dusting of cocoa.
By PedroPublished October 5, 2026 · Updated October 5, 2026i
Estimated total time. This covers the full recipe from start to finish, including preparation and any resting, chilling, baking, or cooling. Some of that time is hands-off.
If you want a pumpkin dessert for Halloween but don’t feel like cutting and serving a whole cake, these little cheesecake cups are a good place to start. Each glass has its own cookie base and a pale orange filling, so there’s nothing to slice when it’s time for dessert. Just bring out the spoons.
What stands out to me here is how clearly you can see the layers through the glass: the compact cookie base, the fluffy pumpkin filling, and that fine coating of cocoa on top. The cinnamon is in the cheesecake itself. I’d keep the decoration simple like this and let the pumpkin have its place at the table.
Ingredients for Pumpkin Cheesecake Cups
I use Digestive-style cookies for the base. The cream cheese is at room temperature, while the whipping cream is very cold. Pumpkin puree gives the filling its pale orange color, with cinnamon alongside it.
- 90 g Digestive-style cookies
- 30 g buttermelted
- 165 g cream cheeseat room temperature
- 140 g pumpkin puree
- 150 g whipping creamvery cold
- 70 g powdered sugar
- 3 g ground cinnamon
- whipped cream, crushed cookies, or unsweetened cocoa powderoptional, for decorating
How to Make Pumpkin Cheesecake Cups
Allow about 15 minutes for the hands-on preparation, plus at least 2 hours in the refrigerator before serving.
Crush the cookies
I crush the Digestive-style cookies into fine crumbs, then transfer them to a bowl and mix in the melted butter until the texture resembles damp sand.
Press the bases
I divide the cookie mixture among three cups and gently press it into an even layer at the bottom of each one. The cups go into the refrigerator while I make the filling.
Mix the pumpkin
I beat the room-temperature cream cheese with an electric mixer until smooth and creamy. Then I add the pumpkin puree, powdered sugar, and ground cinnamon and mix until everything is combined.
Whip the filling
I pour the very cold whipping cream directly into the pumpkin mixture and whip until the filling is fluffy and holds its shape.
Fill and chill
I spoon the pumpkin filling over the chilled cookie bases, dividing it among the three cups, then gently smooth the tops. I refrigerate the filled cups for at least 2 hours before serving.
Decorate the cups
Once the cups have chilled, I finish them with whipped cream, crushed cookies, or a dusting of unsweetened cocoa powder, if I want a topping. The cups in these photographs have cocoa on top.
Tips that make a difference
- Use room-temperature cream cheese so you can beat it smooth before adding the pumpkin.
- Keep the whipping cream very cold so the filling can whip up fluffy and hold its shape.
- Gently press the cookie mixture into an even layer so each cup has a base beneath the filling.
- Give the filled cups at least 2 hours in the refrigerator so the cheesecake has its full chilling time before serving.
A Spoonful of Each Layer
The clear glasses show the cookie base underneath the pale orange filling. I finished these with cocoa, but the topping is optional. Dig down to the bottom with your spoon to get some of the cookie layer with the cheesecake.
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Pumpkin Cheesecake Cups
No-bake pumpkin cheesecake cups with a buttery cookie base, a fluffy cinnamon filling, and an optional dusting of cocoa.
Ingredients
Instructions
- 1Crush the cookies
I crush the Digestive-style cookies into fine crumbs, then transfer them to a bowl and mix in the melted butter until the texture resembles damp sand.
- 2Press the bases
I divide the cookie mixture among three cups and gently press it into an even layer at the bottom of each one. The cups go into the refrigerator while I make the filling.
- 3Mix the pumpkin
I beat the room-temperature cream cheese with an electric mixer until smooth and creamy. Then I add the pumpkin puree, powdered sugar, and ground cinnamon and mix until everything is combined.
- 4Whip the filling
I pour the very cold whipping cream directly into the pumpkin mixture and whip until the filling is fluffy and holds its shape.
- 5Fill and chill
I spoon the pumpkin filling over the chilled cookie bases, dividing it among the three cups, then gently smooth the tops. I refrigerate the filled cups for at least 2 hours before serving.
- 6Decorate the cups
Once the cups have chilled, I finish them with whipped cream, crushed cookies, or a dusting of unsweetened cocoa powder, if I want a topping. The cups in these photographs have cocoa on top.
