These Mini No-Bake Pumpkin Cheesecakes have a delicious sugary graham cracker base with a creamy, delicate pumpkin whipped topping. This is a great fall treat or pumpkin pie substitute for Thanksgiving dinner.

A mini glass 4 oz jar with graham cracker crust and pumpkin no-bake cheesecake swirled into the jar.

A No-Bake Dessert

I will be honest, I’m not a huge fan of the traditional pumpkin pie. I like my pumpkin pie to have a bit more flavor and texture. In fact, I spruced up my pumpkin pie recipe to be a praline pumpkin pie. So, of course I wanted to find another twist on the traditional pumpkin pie dessert. 

This pumpkin spice no-bake cheesecake filling is a dream! It has the taste of pumpkin pie, but the texture is so much better. The whipped topping in it makes it so light and fluffy it’s the perfect filling for licking the bowl. I dare you not to just pipe the filling straight into your mouth. 😂 

I’m making this for our Thanksgiving Day dessert. Forget the pumpkin pie, this is better.

Ingredients

Graham Cracker Crumb Base:

  • Graham crackers crumbs
  • Butter, melted
  • Brown sugar
  • Sugar
  • Cinnamon

Pumpkin Cheesecake Filling:

  • Cream cheese, softened to room temperature
  • Pumpkin puree
  • Pumpkin pie spice
  • Sweetened condensed milk
  • Package sugar free cheesecake flavored instant pudding mix
  • Frozen whipped topping (Cool Whip)

Graham cracker crumbs inside the bowl of a food processor.

How to Make No-Bake Pumpkin Cheesecakes

  1. In a medium size bowl, combine the graham cracker crumbs, butter, brown sugar, sugar, and cinnamon. Stir to combine. 
  2. Place 1-1 1/2 T crumb mixture into 4-oz. glass jars. I like a lot of crumb mixture, so I add at least 1 1/2 T of crumb mixture to my jars. Use your fingers, or a spoon to lightly pack it down. Place in the fridge to set. 
  3. In a bowl of a stand mixer using the paddle attachment, or using your hand beaters, beat the cream cheese until smooth. Then add the pumpkin, pumpkin spice, and pudding mix. Beat until ingredients are mixed in. 
  4. Add the sweetened condensed milk to the pumpkin mixture. Beat until combined. 
  5. Switch your paddle to the wire whisk attachment. Add the frozen whipped topping to the bowl. Mix until combined. I usually keep the speed on low, and it takes about 1.5-2 minutes for things to incorporate fully. 
  6. Cover the pumpkin mixture and place in the refrigerator for 30-60 minutes. 
  7. Remove from the fridge and spoon the pumpkin mixture on top of the graham cracker crust. Or, use a pastry bag and pipe the filling in. Garnish with additional pumpkin pie spice. 
  8. Place in the refrigerator until ready to serve. I like sprinkling a bit of pumpkin pie spice on the top to make the presentation look extra irresistible. 

A line of four, 4 oz glass jars, each with a small dose of graham cracker crumbs lining the bottom of the jar.

Putting the pumpkin whipped cream mixture in place in the refrigerator will allow it to set. I suggest letting it sit for at least 30 minutes but an hour would be ideal. But if you’re like me and you can’t wait an hour, it’s not a big deal. It’s still thick and tastes good!

Pumpkin cheesecake filling in a glass bowl.

Recipe Tips

  • If you don’t have 4-oz. glass jars, use what you have. You can use small classes, plastic cups, etc. 
  • The longer you have the pumpkin whipped cream mixture in the fridge, the firmer the consistency.
  • For ease in filling the glass jars I used a frosting piping tip. You can use whatever you have on hand. I happened to use a 1M tip top pipe in the filling. I think piping the cheesecake makes it look super pretty and fancy. Y’all know I love fancy.
  • While you’re welcome to use a homemade whipped cream for this recipe, I highly encourage you to use the store-bought container. Not only does it simplify the recipe but the cheesecake filling firms up better. 
  • Remember, the graham cracker crumb is just that — a crumb. It isn’t baked, so don’t expect it to be firm like a graham cracker crust
  • For ease and convenience you can crush the graham crackers in your food processor. Pulse until they reach a fine crumb. Add in the butter, sugar, brown sugar, and cinnamon. Pulse for 5-10 seconds. Then you’re good to go. 1 1/2 cups of crushed graham cracker will require 11-12 full length graham crackers.

Pumpkin cheesecake and graham cracker crust in a mini glass jar.

FAQS

  • How long will the pumpkin cheesecakes last? — These mini pumpkin cheesecakes will last up to five days in the fridge. 
  • How do you store pumpkin cheesecake? — I would make these as you need them, that way the graham cracker crumb doesn’t get too soft. Then store the graham cracker crumb in a zip top bag in the fridge. Store the pumpkin whipped cream cheesecake filling in an air-tight container in the fridge. When you want more, pull out the crumb and the filling and assemble the mini cheesecakes! 
  • Do these pumpkin spice no-bake cheesecakes taste like pumpkin pie? — It doesn’t taste exactly like it. The pumpkin puree and pumpkin spice in this recipe definitely brings that pumpkin pie-like flavor to the dish. However, because this recipe has a whipped topping added to it, the filling is much lighter than a traditional pumpkin pie. 
  • Can I make this in a traditional pie pan? — Instead of making mini cheesecakes, you can definitely adapt this to be in a full pie tin. I would recommend making a traditional graham cracker pie crust by baking the crust, completely cooling and chilling the crust, and then filling the crust with the pumpkin spice filling. Then chill the pie in the fridge for a few hours to set. However, the filling won’t set like a traditional pie since the whipped topping makes the filling light, so you might not get crisp lines as you cut and serve the pie. 

Pumpkin cheesecake in a small jar garnished with ground cinnamon.

More Pumpkin Recipes You Will LOVE!

A mini jar full of pumpkin cheesecake filling atop a graham cracker crust.
Print Review
5 from 2 votes

Mini Pumpkin Spice No-Bake Cheesecakes

These pumpkin spice no-bake cheesecakes are by far the BEST pumpkin dessert I have ever had. This is not an exaggeration!
Prep Time: 20 mins
chill time: 1 hr
Total Time: 1 hr 20 mins
Servings: 22 servings if you use 4 oz containers

Ingredients
 

Crust

Filling

  • 8 oz cream cheese, softened to room temperature
  • 1-15 oz can pumpkin puree
  • 3 1/4 tsp pumpkin pie spice
  • 14 oz can sweetened condensed milk
  • 1 oz package sugar free cheesecake flavored instant pudding mix
  • 12 oz container frozen whipped topping

Instructions
 

  • *In a medium size bowl combine the graham cracker crumbs, butter, brown sugar, sugar, and cinnamon. Stir to combine. 
  • Place 1-1 1/2 T crumb mixture into 4 oz glass jars. I like a lot of crumb mixture, so I add a at least 1 1/2 T of crumb mixture to my jars. Use your fingers, or a spoon to lightly pack it down. Place in the fridge to set. 
  • In a bowl of a stand mixer using the paddle attachment, or using your hand beaters, beat the cream cheese until smooth. Then add the pumpkin, pumpkin spice, and pudding mix. Beat until ingredients are mixed in. 
  • Add the sweetened condensed milk to the pumpkin mixture. Beat until combined. 
  • Switch your paddle to the wire whisk attachment. Add the frozen whipped topping to the bowl. Mix until combined. I usually keep the speed on low, and it takes about 1.5-2 minutes for things to incorporate fully. 
  • Cover the pumpkin mixture and place in the refrigerator for 30-60 minutes. 60 minutes will allow for a firmer mixture. 
  • Remove from the fridge and spoon the pumpkin mixture on top of the graham cracker crust. Or, use a pastry bag and a 1M tip to add a fancy flare. Garnish with additional pumpkin pie spice. 
    Place in the refrigerator until ready to serve. 

Video

Notes

*For ease and convenience you can crush the graham crackers in your food processor. Pulse until they reach a fine crumb. Add in the butter, sugar, brown sugar, and cinnamon. Pulse for 5-10 seconds. Then you're good to go. 1 1/2 cups of crushed graham cracker will require 10-11 full length graham crackers.
This recipe is slightly adapted from A Family Feast

Nutrition

Calories: 153kcal (8%)Carbohydrates: 17g (6%)Protein: 2g (4%)Fat: 8g (12%)Saturated Fat: 5g (25%)Cholesterol: 26mg (9%)Sodium: 142mg (6%)Potassium: 104mg (3%)Sugar: 14g (16%)Vitamin A: 495IU (10%)Vitamin C: 0.6mg (1%)Calcium: 82mg (8%)Iron: 0.1mg (1%)
author: Salt & Baker
Course: Dessert
Cuisine: American
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