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This single serving no-bake pumpkin cheesecake is a creamy, spiced dessert made with pumpkin, cream cheese, and whipped cream. It’s quick to prepare, perfectly sized for one, and sets in the fridge for an easy, satisfying treat.
Why You’ll Love This Recipe
- No Baking Needed: A simple dessert that sets in the fridge – no oven required.
- Single Serving: Perfectly sized for one.
- Classic Fall Flavor: Pumpkin and warm spices make it ideal for autumn or anytime.
- Quick to Make: Just 10 minutes of prep before chilling.
This no-bake pumpkin cheesecake is one of my favorite little treats to make when I want something sweet but don’t feel like baking. It’s creamy, perfectly spiced, and just the right size for one.
I love how easy it is to mix everything together, pop it in the fridge, and have a delicious dessert waiting for me later. If you’re like me and enjoy a quick win in the kitchen, you’ll want to keep this recipe handy.
Looking for more single serving pumpkin recipes? Try our small batch pumpkin pie bars, pumpkin coffee cake for one, small batch pumpkin muffins, mini pumpkin dump cake, or small batch pumpkin spice granola.
Ingredients
If you have any ingredients leftover from this single serve pumpkin cheesecake recipe, check out our Leftover Ingredients Recipe Finder.
- Graham Cracker Crumbs: Commonly used for cheesecake crusts. Find them in the cookie aisle. For substitutions, use ginger snaps, vanilla wafers, or digestive biscuits (UK). Leftovers? Try them in a small s’mores dip or an icebox cake for one.
- Cream Cheese: Use block-style cream cheese, not the spreadable kind. Leftovers can be used in a carrot cake for one, small batch cheesecake bars, or single serving creamed spinach.
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling.
How To Store Leftover Pumpkin Purée
- Refrigerate: Store in an airtight container for 5 to 7 days. Label with the date opened.
- Freeze: Spoon into zip-top bags or portion into ice cube trays. Once frozen, transfer cubes to a bag.
- Shelf Life: Frozen purée lasts up to 3 months. Great for smoothies or small recipes.
- Vanilla Extract and Spices: Adds warm pumpkin spice flavor. Use cinnamon, nutmeg, cloves, and vanilla, or substitute with 1/2 teaspoon pumpkin spice blend.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Customize your no-bake pumpkin cheesecake with these simple ideas:
- Pumpkin Chocolate Chip: Stir mini chocolate chips into the filling for a touch of chocolate in every bite.
- Ginger Snap Crust: Use crushed ginger snaps instead of graham crackers for a spiced, zesty crust.
- Caramel Drizzle: Top the cheesecake with homemade caramel sauce after it sets for added sweetness.
- Maple Pecan: Add toasted pecans and a drizzle of maple syrup for crunch and fall flavor.
- Oreo Crust: Swap in crushed Oreos for a rich, chocolatey twist.
How To Make A No-Bake Pumpkin Cheesecake
These photos and instructions help you visualize how to make a single serving pumpkin cheesecake. See the recipe box below for ingredient amounts and full recipe instructions.
Make The Crust
- Crush graham crackers in a zip-top bag using a rolling pin.
- Transfer crumbs to a bowl and stir in melted butter.
- Press the mixture firmly into the bottom of your dessert dish. Set aside.
Make the Filling
- In a bowl, mix cream cheese, pumpkin purée, sugar, vanilla, cinnamon, nutmeg, and cloves until smooth.
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until smooth.
- Pour over the crust, smooth the top, cover, and refrigerate for several hours until set.
Expert Tips
- Use Softened Cream Cheese: Let cream cheese come to room temperature for a smooth, lump-free filling.
- Chill Thoroughly: Refrigerate for at least 3 hours to help the cheesecake set and achieve a light, creamy texture.
- Make Ahead: The filling can be made up to 3 days in advance. Add toppings just before serving.
Frequently Asked Questions
No, use 100% pure pumpkin. Pumpkin pie filling has added sugar and spices, which can throw off the flavor and texture of the cheesecake.
At least 3 hours in the refrigerator, but overnight is even better for a firmer texture.
It will keep for up to 3 days in the refrigerator if covered tightly.
Heavy cream is important for the texture. Substituting it may result in a softer filling that doesn’t set as well.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Dessert Recipes For One
If you’ve tried this no-bake pumpkin cheesecake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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No-Bake Pumpkin Cheesecake For One
Equipment
- Dessert dish
Ingredients
For the Crust
- ¼ cup graham cracker crumbs
- 1 tablespoon salted butter -melted
For the Filling
- 2 ounces cream cheese -softened
- 3 tablespoons canned pumpkin purée
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- pinch ground cloves
- ½ cup heavy cream (4 ounces)
Instructions
Make the Crust
- Crush graham crackers in a zip-top bag using a rolling pin. Transfer to a bowl and mix in melted butter.
- Press the mixture firmly into the bottom of a dessert dish to form the crust. Set aside.
Make the Filling
- In a separate bowl, mix cream cheese, pumpkin purée, sugar, vanilla, cinnamon, nutmeg, and cloves until smooth.
- In another bowl, beat the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully combined.
- Pour the filling over the crust, smooth the top, cover, and refrigerate for several hours until firm.
Notes
- Use Softened Cream Cheese: Let cream cheese come to room temperature for a smooth, lump-free filling.
- Chill Thoroughly: Refrigerate for at least 3 hours to help the cheesecake set and achieve a light, creamy texture.
- Make Ahead: The filling can be made up to 3 days in advance. Add toppings just before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This looks like a great recipe. Will try it soon but think I might use gingers snaps for the crust. I use them with my baked pumpkin cheese cake and like the taste.
This recipe is impossibly big for only one person. I split it into two mugs and even the half size was too rich to eat in one setting. It was ok, but I won’t make it again.
This was delicious! Next time I’ll consider doubling the crust and splitting the filling to make two desserts. It’s very rich, and was more dessert than I could eat in one sitting.
Cut back on so much waste since I found you, enjoy all the dishes I have made so far, just great for one and can share if need be, some are great for two but I am greedy with my desserts ha-ha. Thank you
Ok, you've hooked me – I always crave this but don't want to make a full batch!!
I adore cheesecake every now and then, but don't always want to make the effort to make a full one. Love the option of this one person dessert!
Oh my goodness, yes please!! Pumpkin cheesecake for one is most definitely up my alley!
Excellent idea so I don't go overboard! Yum!
What a great way to enjoy cheesecake, I love the idea of serving it like this!
This looks like the perfect little dessert! No bake recipes are totally what I look for when making a dessert! Yummy!