This post may contain affiliate links. Please read our disclosure policy.
Craving a creamy, flavorful dessert without the commitment of a full-sized cheesecake? This single serving No-Bake Pumpkin Cheesecake is the perfect treat. It’s quick, delicious, and entirely fuss-free.
Looking for more pumpkin recipes? Be sure to try small batch Pumpkin Pie Bars, a delightful single serving Pumpkin Coffee Cake, or a crunchy small batch Pumpkin Spice Granola!
Why You’ll Love This Pumpkin Cheesecake Recipe
- Convenience: This no-bake wonder means you’re only a few steps away from dessert bliss, without even turning on your oven.
- Portion Control: Tailored for one, this recipe is all about satisfying that cheesecake craving without dealing with leftovers.
- Unmatched Creaminess: Thanks to the secret ingredient—heavy cream—this cheesecake boasts a silky, rich texture that’s hard to resist.
- Seasonal Flair: The blend of pumpkin and warm spices gives this dessert a seasonal touch that’s perfect for autumn but enjoyable year-round.
- Quick Prep: With only about 10 minutes of prep time, this is a hassle-free dessert that still feels indulgent and special.
What Is A No-Bake Cheesecake?
A no-bake cheesecake is essentially a simplified version of the traditional cheesecake, eliminating the need for oven baking. Instead of a baked custard center, this version relies on the natural thickness of ingredients like cream cheese and heavy cream, which firm up when chilled. This results in a delightfully creamy and smooth texture that’s incredibly satisfying.
The no-bake process is not only quicker but also virtually foolproof. You won’t have to worry about cracks or a dry texture that sometimes occur in baked cheesecakes.
Plus, it’s an excellent option for those hot summer days when you crave dessert but can’t bear to turn on the oven. Just mix the ingredients, chill in the fridge, and you’re good to go! This ease and simplicity make no-bake cheesecakes a go-to for quick but delectable desserts.
RELATED: 15 Easy Dessert Recipes For One
Ingredients
- Graham cracker crumbs: Graham crackers are sweet whole wheat cookies made from graham flour. They are commonly found in the US in the cookie aisle of the grocery store. You can also use ginger snaps or vanilla wafers. In the UK, you might like to use digestive biscuits instead. If you have leftover graham crackers, consider using them in a S’mores Dip or a single serving Icebox Cake.
- Butter: Use melted butter. The butter is mixed with the cookie crumbs to create the cheesecake crust.
- Cream cheese: Make sure you use real cream cheese and not cream cheese spread. We use cream cheese in many of our single serving and small batch recipes. You can use the leftovers in a mini Carrot Cake or in our creamy Creamed Spinach recipe.
- Pumpkin puree: Adds fall flavors; ensure it’s 100% pure pumpkin.
- Sugar: This recipe calls for granulated sugar. The quantity mentioned in the ingredient list is what I find perfectly balances the cheesecake’s flavors. However, feel free to tailor the sugar amount to your liking. You can add a bit more if you like things sweeter, or reduce it slightly if you prefer a less sugary dessert.
- Vanilla extract, ground cinnamon, ground nutmeg, and ground cloves: These provide the wonderful pumpkin spice flavor in this cheesecake. You can use 1/2 teaspoon of pumpkin spice blend instead of using each individual spice.
- Heavy cream: Also called double cream, this is the “secret” ingredient to a thick no-bake cheesecake filling. Make sure you beat the cream into stiff peaks. This will take 2-3 minutes of whipping with an electric hand mixer.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Variety is the spice of life, and who says you can’t experiment with a classic like no-bake pumpkin cheesecake? Here are a few ways to make this dish uniquely yours:
- Pumpkin Chocolate Chip Cheesecake: Incorporate mini chocolate chips into the pumpkin cheesecake mixture for a dash of chocolatey goodness. The contrasting flavors will make each bite memorable.
- Spiced-Up Crust: Replace regular graham cracker crumbs with ginger snap crumbs for a crust with a zesty kick. This will add an extra layer of flavor that complements the spiced pumpkin filling.
- Pumpkin Cheesecake with Caramel Drizzle: Once your cheesecake is set, garnish it with a generous drizzle of caramel sauce. The sweet and gooey caramel pairs wonderfully with the rich and creamy pumpkin filling.
- Maple Pecan Crunch: Scatter a layer of toasted pecans on top of your cheesecake and drizzle some maple syrup over it. This adds a delightful crunch and an autumnal sweetness that takes the dish to the next level.
- Oreo Base: Swap out the graham cracker crust for an Oreo cookie crust. The contrast between the dark cookie crumbs and the light pumpkin filling not only looks great but also adds a deeper, richer flavor.
How To Use Leftover Pumpkin Purée
This no-bake pumpkin cheesecake recipe calls for just 3 tablespoons of pumpkin purée. Don’t let the leftovers go to waste; here are some savvy ways to use them up:
Check out these single-serving and small batch pumpkin recipes:
- Pumpkin Bars
- Pumpkin Pie For One
- Pumpkin Spice Granola
- Pumpkin Zucchini Bread
- Consider adding a tablespoon or two to your chili for a unique flavor twist.
- Blend it into a smoothie for a seasonal treat.
Once opened, transfer the leftover pumpkin purée to an airtight container, label it with the opening date, and store it in the refrigerator for up to 5-7 days.
If you prefer freezing, you have multiple options:
- Spoon the purée into a zip-top bag, jot down the date, and place it in the freezer.
- Alternatively, fill ice cube tray compartments with 1 tablespoon of purée each. After freezing, transfer the cubes to a zip-top bag for easy access in future recipes.
Properly stored, the frozen pumpkin purée will maintain its quality for up to 3 months.
How To Make A Pumpkin Cheesecake
These step-by-step 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.
Step 1: Prepare The Graham Cracker Crust
Start by transforming your graham crackers into fine crumbs. The simplest method is to place the graham crackers into a zip-top bag, seal the bag, and then roll a rolling pin over the bag to crush the crackers finely.
Once you’ve got your fine crumbs, transfer them to a mixing bowl and stir in the melted butter. This will serve as the delicious base for your no-bake pumpkin cheesecake.
Step 2: Combine Crumbs and Butter, then Set the Crust
Mix the melted butter and graham cracker crumbs together until well combined.
Next, transfer this mixture into your chosen dessert dish. Use the back of a spoon to firmly press down the crumb mixture, creating an even and compact crust. This sets the stage for your delicious no-bake pumpkin cheesecake filling.
Step 3: Prepare the Pumpkin Cheesecake Filling
In a separate mixing bowl, combine the cream cheese, pumpkin puree, sugar, vanilla, and spices like cinnamon, nutmeg, and cloves. Blend these ingredients together until smooth and then set the bowl aside. This aromatic mixture will become the sumptuous filling for your no-bake pumpkin cheesecake.
Step 4: Whip the Heavy Cream to Stiff Peaks
Take a different bowl and pour in the heavy cream. Use an electric mixer or a whisk to beat the cream until stiff peaks form. This whipped cream will add that extra richness and body to your no-bake pumpkin cheesecake filling.
Step 5: Combine Whipped Cream with Pumpkin Mixture and Chill
Gently fold the whipped cream into the previously prepared pumpkin mixture, ensuring a creamy and smooth texture for your filling.
Once combined, pour this final mixture over the set graham cracker crust in your dessert dish. Cover the dish and place it in the refrigerator to chill, setting the stage for a delectable no-bake pumpkin cheesecake.
RELATED: Single Serving Comfort Food Recipes
Expert Tips
- Use Room-Temperature Cream Cheese: Ensure your cream cheese is at room temperature for easier blending with the other ingredients. This helps achieve that smooth, lump-free consistency we all crave in a cheesecake.
- Chilling Time Matters: While it’s tempting to dig in right away, chilling your cheesecake for at least 3 hours in the refrigerator will give it a firmer, yet airy, mousse-like texture. Patience pays off here!
- Make Ahead for Convenience: Feel free to prepare the cheesecake filling up to 3 days in advance. When you’re ready to serve, enhance its allure by topping it with additional whipped cream, a sprinkle of graham cracker crumbs, and a dusting of cinnamon.
Frequently Asked Questions
The beauty of no-bake cheesecakes is their versatility when it comes to serving options. You don’t need specialized dessert dishes or cups; simply use whatever you already have at home. The cheesecake adapts well to a variety of dish shapes and sizes.
For optimal freshness and flavor, store your no-bake pumpkin cheesecake in the refrigerator. You can relish the leftover cheesecake for up to 3 days, ensuring you get to enjoy every last creamy bite.
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: 40 Easy Recipes For College Students
If you’ve tried this 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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
No Bake Pumpkin Cheesecake For One
Equipment
- Dessert dish
Ingredients
- ¼ cup graham cracker crumbs
- 1 tablespoon salted butter melted
- 2 ounces cream cheese softened
- 3 tablespoons canned pumpkin puree (not pie filling)
- 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
- Place graham crackers in a zip top bag and roll with a rolling pin or heavy can to crush.
- Pour crumbs into a small bowl and stir in melted butter.
- Spoon crumbs into a dessert dish and press down with the back of a spoon. Set aside.
- In a small bowl, mix together the cream cheese, pumpkin, sugar, vanilla, cinnamon, nutmeg, and cloves. Set aside.
- Pour the heavy cream into the bowl of a stand mixer or mixing bowl and whisk until stiff peaks form, 2-3 minutes.
- Fold the whipped cream into the cream cheese/pumpkin mixture.
- Spoon over the graham cracker crust and refrigerate for at least 20 minutes. (The longer the cheesecake stays in the refrigerator, the more firm it becomes while still having a mousse-like consistency.
Notes
- Opt for Room-Temperature Cream Cheese: Ensure your cream cheese is at room temperature for easier blending with the other ingredients. This helps achieve that smooth, lump-free consistency we all crave in a cheesecake.
- Chilling Time Matters: While it’s tempting to dig in right away, chilling your cheesecake for at least 3 hours in the refrigerator will give it a firmer, yet airy, mousse-like texture. Patience pays off here!
- Make Ahead for Convenience: Feel free to prepare the cheesecake filling up to 3 days in advance. When you’re ready to serve, enhance its allure by topping it with additional whipped cream, a sprinkle of graham cracker crumbs, and a dusting of cinnamon.
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!