No-Bake Pumpkin Cheesecake Cups 🎃 – Quick 10-Minute Thanksgiving Dessert
Looking for a fast, no-bake Thanksgiving dessert that dazzles? These pumpkin cheesecake cups are ready in just ten minutes!
These no-bake pumpkin cheesecake cups are the ultimate shortcut for holiday desserts. With a creamy pumpkin-cream cheese base, a touch of maple syrup, and warming spices, they’re ready in 10 minutes. Chill, top with toasted pepitas, and serve for a festive finale that feels indulgent but requires zero oven time.
Perfect for Thanksgiving, these cups blend convenience with holiday flair. They’re ideal for families wanting to avoid last-minute baking chaos or for hosts who want to impress with a dessert that looks store-bought. The smooth texture and balanced spices make them a crowd-pleaser, while the no-bake method ensures zero kitchen stress.
The secret to their success lies in the creamy pumpkin mixture, which stays smooth without baking. Toasted pepitas add a rustic crunch, tying the dessert to autumn’s harvest theme. They’re also customizable—swap pepitas for crushed gingersnaps or add a dollop of whipped cream for extra flair.
Whether you’re serving them as a standalone dessert or pairing with pie, these cups bring a modern twist to traditional Thanksgiving fare. Their portability makes them perfect for holiday parties or picnic-style gatherings, where guests can grab a cup and go.
With just 10 minutes of hands-on time and no chilling required beyond 1 hour, these pumpkin cheesecake cups prove that holiday desserts can be both delicious and effortless. Pin this recipe now to have it ready when the turkey’s just about to come out of the oven!
Ingredients
- 1 (15 oz) can pumpkin puree (or 1½ cups homemade)
- 8 oz cream cheese, softened
- ¼ cup maple syrup (or honey)
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + ¼ tsp allspice)
- ¼ tsp salt
- 12 mini mason jars or cups (4 oz size)
- 1 tbsp melted coconut oil or butter (for greasing)
- 1 cup toasted pepitas (pumpkin seeds), for topping
Instructions
- Step 1: 1
Prepare Jars: Grease mini mason jars interiors with coconut oil. Set aside.
💡 Use parchment paper liners if jars lack non-stick surfaces.
- Step 2: 2
Mix Base: In a bowl, blend pumpkin puree, cream cheese, maple syrup, vanilla, pumpkin pie spice, and salt until smooth.
💡 For extra smooth texture, use an immersion blender or food processor.
- Step 3: 3
Fill Jars: Spoon mixture into prepared jars, filling to ¾ capacity. Tap jars gently to remove air bubbles.
💡 Leave room for toppings to avoid overflow.
- Step 4: 4
Chill & Serve: Refrigerate for 1 hour. Top with toasted pepitas and serve chilled.
💡 Garnish with a cinnamon stick or edible flowers for festive presentation.
Why This Recipe Works
⏰ Zero Oven Time
Skip the oven entirely—this dessert is assembled and set in the fridge. Perfect for Thanksgiving when ovens are already maxed out.
💰 Minimal Ingredients
Only 7 main ingredients (plus optional toppings). No specialty items needed—just pantry staples like pumpkin puree and cream cheese.
👥 Customizable for All
Dairy-free? Use vegan cream cheese. Want extra protein? Add a scoop of vanilla protein powder to the base.
🌟 Portable Presentation
These individual cups are easy to transport and serve. No slicing or plating required—just grab and go for holiday parties.
Recipe Card
No-Bake Pumpkin Cheesecake Cups
Quick, no-bake Thanksgiving dessert with a pumpkin spice twist
🛒 Ingredients
- - 1 (15 oz) can pumpkin puree
- - 8 oz cream cheese, softened
- - ¼ cup maple syrup
- - 1 tsp vanilla extract
- - 1½ tsp pumpkin pie spice
- - ¼ tsp salt
- - 12 mini mason jars
- - 1 tbsp melted coconut oil
- - 1 cup toasted pepitas
👨🍳 Instructions
Prepare Jars: Grease mini mason jars with coconut oil.
💡 Use parchment paper liners if jars lack non-stick surfaces.
Mix Base: Blend pumpkin puree, cream cheese, maple syrup, vanilla, pumpkin pie spice, and salt until smooth.
💡 For extra smooth texture, use an immersion blender.
Fill Jars: Spoon mixture into jars, filling to ¾ capacity.
💡 Tap jars gently to remove air bubbles.
Chill & Serve: Refrigerate for 1 hour. Top with toasted pepitas.
💡 Garnish with a cinnamon stick for festive presentation.
Nutrition (per serving):
Ingredient Notes & Substitutions
Pumpkin Puree
Provides the base moisture and flavor. Use canned or homemade (roasted pumpkin blended smooth).
Substitute: Sweet potato puree or butternut squash for a different flavor profile.
Cream Cheese
Adds richness and structure. Use full-fat for best texture.
Substitute: Vegan cream cheese for dairy-free version.
Maple Syrup
Sweetens and balances spices. Adjust quantity to taste.
Substitute: Honey, agave, or brown sugar.
Pepitas
Add crunch and festive touch. Toast them briefly for enhanced flavor.
Substitute: Crushed gingersnaps, chopped pecans, or chocolate shavings.
Pro Tips for Perfect Pumpkin Cheesecake Cups
🍂 Spice Layering
Sprinkle a pinch of cinnamon or nutmeg on top before chilling for extra visual appeal.
❄️ Chilling Hack
Place jars in a single layer in the fridge to prevent sticking. Chill for at least 1 hour.
💡 Portion Control
Use 4 oz jars for standard servings or 2 oz jars for bite-sized appetizers.
🎉 Garnish Variations
Try whipped cream swirls, caramel drizzle, or a sprinkle of graham cracker crumbs.
Variations & Customizations
Vegan Version
Use vegan cream cheese and maple syrup. Add 1 tbsp agar-agar to set the mixture.
Spiced Up
Mix in ½ tsp chili powder and a dash of cayenne for a sweet-spicy kick.
Chocolate lovers
Fold in ¼ cup cocoa powder into the base for a mocha-pumpkin fusion.
Mini Versions
Use 2 oz jars for bite-sized cups. Great for holiday parties or appetizer platters.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Warm apple cider with cinnamon sticks for cozy pairing
- Classic pumpkin pie slices for a double dose of fall flavor
- Maple-roasted sweet potatoes to echo the dessert’s sweetness
🍷 Drink Pairings:
Pair with spiced chai tea or a glass of dessert wine like late harvest Riesling.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Assemble jars up to 24 hours ahead. Store in fridge until ready to serve.
Refrigerator Storage
Keep covered in the fridge for up to 3 days. Best when served within 24 hours.
Freezer Storage
Freeze in airtight containers for up to 2 months. Thaw in fridge overnight before serving.
Reheating Instructions
Not necessary—serve chilled. If desired, briefly microwave for 10-15 seconds to soften toppings.
Troubleshooting & Common Questions
Q: Why is my mixture too runny?
A: Add 1-2 tbsp more cream cheese or refrigerate for 30 minutes to firm up.
Q: Can I use a different jar size?
A: Yes, but adjust fill level to avoid overflow. Use 4 oz jars for standard portions.
Q: How to prevent sticking?
A: Grease jars thoroughly with coconut oil or use parchment paper liners.
Q: Can I add fruit to the base?
A: Yes! Try folded in mashed bananas or pureed pears for extra moisture.
Final Thoughts
These pumpkin cheesecake cups are a game-changer for holiday desserts. They combine the cozy flavors of fall with the convenience of no-bake preparation, making them perfect for Thanksgiving or any autumn gathering. The individual portions mean no slicing or plating—just grab and go for guests. Whether you’re serving them as a main dessert or pairing with pie, these cups add a modern, festive touch to your table.
For best Pinterest visibility, post this no-bake cup pin as part of a complete meal series: start with the pumpkin cheesecake, followed by spiced apple cider, and finish with a festive drink pairing. The recipe’s portability and customizable toppings make it ideal for both casual and elegant occasions. Pin it now to ensure you’re ready when the holiday rush hits!
