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If you’re craving a creamy, fall-inspired dessert but don’t want to make a full-sized cheesecake, this single serving No-Bake Pumpkin Cheesecake is just what you need. Made with pumpkin, cream cheese, and warm spices, it’s rich, flavorful, and easy to whip up. With a buttery graham cracker crust and a light, mousse-like filling, this no-bake cheesecake comes together quickly and chills to perfection—no oven required!
Looking for more pumpkin recipes? Try our small batch Pumpkin Pie Bars, a perfectly portioned Pumpkin Coffee Cake, soft and bakery-style Pumpkin Muffins, rich and flavorful Pumpkin Dump Cake, or a crunchy small batch Pumpkin Spice Granola!
Why You’ll Love This Recipe
- No-Bake Convenience: Skip the oven and enjoy a creamy, flavorful dessert with just a few simple steps.
- Perfectly Portioned: Made for one, this single serving cheesecake satisfies your craving without leftovers.
- Rich and Creamy Texture: Whipping heavy cream into the filling creates a light, silky texture that’s irresistibly smooth.
- Seasonal Flavor: The combination of pumpkin and warm spices makes this dessert a perfect fall treat, but it’s delicious enough to enjoy any time of the year.
- Quick and Easy: With only 10 minutes of prep time, this recipe is as simple as it is satisfying.
A no-bake cheesecake is a simplified version of the classic dessert, perfect for when you want something quick and satisfying without turning on the oven. This single serving recipe is ideal for those looking for a personal-sized treat. Made with cream cheese and heavy cream, it chills to a creamy, smooth texture that’s rich and delicious. Whether you’re avoiding the oven on a hot day or just want an easy dessert, this no-bake pumpkin cheesecake is a great choice. Mix, chill, and enjoy!
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Ingredients
If you have any ingredients leftover from this single serve pumpkin cheesecake recipe, check out our Leftover Ingredients Recipe Finder.
- Graham Cracker Crumbs: These sweet whole wheat cookies are a common choice for cheesecake crusts in the US and can be found in the cookie aisle. For substitutions, try ginger snaps, vanilla wafers, or in the UK, digestive biscuits. Leftover graham crackers? Use them in a S’mores Dip or a single serving Icebox Cake.
- Butter: Melted butter is combined with the cookie crumbs to form the cheesecake crust.
- Cream Cheese: Use real cream cheese, not cream cheese spread, for the best results. It’s a versatile ingredient we use in many single serving and small batch recipes. Leftovers can be used in Carrot Cake, Cheesecake Bars, or our creamy Creamed Spinach recipe.
- Pumpkin Puree: Adds classic fall flavors. Make sure to use 100% pure pumpkin, not pumpkin pie filling.
- Sugar: Granulated sugar sweetens the cheesecake. The amount listed is balanced for this recipe, but you can adjust it to your taste—add more for extra sweetness or reduce it for a lighter dessert.
- Vanilla Extract and Spices: Vanilla, cinnamon, nutmeg, and cloves bring warm pumpkin spice flavors to the cheesecake. Alternatively, you can use 1/2 teaspoon of pumpkin spice blend if you prefer.
- Heavy Cream: Also called double cream, this is key to creating a thick, creamy no-bake cheesecake filling. Whip the cream to stiff peaks with an electric mixer, which takes about 2–3 minutes.
How To Store Leftover Pumpkin Purée
Refrigerate Leftovers: Store leftover pumpkin purée in an airtight container in the fridge for 5 to 7 days. Be sure to label it with the date you opened it.
Freeze for Longer Storage: To keep it longer, freeze in portions you’ll use most often. Place in zip-top bags, label with the date, and freeze.
Ice Cube Tray Tip: For easy portions, spoon 1 tablespoon of purée into an ice cube tray, freeze, then transfer the cubes to a zip-top bag. These are handy for smoothies or recipes.
Freezer Shelf Life: Frozen pumpkin purée stays fresh for up to 3 months.
Recipe Variations
Here are a few ways to make this pumpkin cheesecake your own:
- Pumpkin Chocolate Chip Cheesecake: Stir mini chocolate chips into the pumpkin cheesecake mixture for a hint of chocolate in every bite. It’s a delicious contrast to the creamy pumpkin filling.
- Ginger Snap Crust: Swap the graham cracker crumbs for ginger snap crumbs to give the crust a zesty, spiced flavor that perfectly complements the pumpkin filling.
- Caramel Drizzle: Once the cheesecake is set, top it with a drizzle of caramel sauce. The sweet, gooey caramel pairs beautifully with the creamy pumpkin.
- Maple Pecan Topping: Add a layer of toasted pecans and a drizzle of maple syrup over the cheesecake. It adds a satisfying crunch and a touch of autumn sweetness.
- Oreo Crust: Replace the graham cracker crust with crushed Oreos for a rich, chocolatey base that pairs wonderfully with the spiced pumpkin filling.
How To Make A Pumpkin Cheesecake
These step-by-step photos and instructions help you visualize how to make a single serving no-bake pumpkin cheesecake. See the recipe box below for ingredient amounts and full recipe instructions.
Step 1: Make The Graham Cracker Crust
Place graham crackers in a zip-top bag, seal it, and crush them into fine crumbs using a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter until evenly combined.
Step 2: Set the Crust
Press the crumb mixture firmly into the bottom of your dessert dish to form the crust. Set it aside while you prepare the filling.
Step 3: Mix the Pumpkin Cheesecake Filling
In a separate bowl, combine the cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and cloves. Blend until smooth and creamy, then set the bowl aside.
Step 4: Whip the Heavy Cream
In another bowl, pour in the heavy cream and beat it with an electric mixer until stiff peaks form. This will give your cheesecake filling its light, airy texture.
Step 5: Combine the Filling and Chill
Gently fold the whipped cream into the pumpkin mixture until fully incorporated and smooth. Pour the filling over the prepared crust, smoothing the top. Cover the dish and refrigerate for several hours or until the cheesecake is firm and ready to serve.
RELATED: Single Serving Comfort Food Recipes
Expert Tips
- Start with Room-Temperature Cream Cheese: Let your cream cheese soften to room temperature before mixing. This makes it easier to blend with the other ingredients and ensures a smooth, creamy filling without lumps.
- Chilling is Key: For the best texture, let the cheesecake chill in the refrigerator for at least 3 hours. This helps it set properly and gives it a light, mousse-like consistency. It’s worth the wait!
- Prepare Ahead: You can make the cheesecake filling up to 3 days in advance. When you’re ready to serve, top it with whipped cream, a sprinkle of graham cracker crumbs, and a pinch of cinnamon for a finishing touch.
Frequently Asked Questions
No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture. Use 100% pure pumpkin for best results.
Absolutely! You can prepare it up to 3 days in advance and store it in the refrigerator until ready to enjoy.
Heavy cream is key to the creamy texture, but you can use whipping cream as a substitute. Avoid using milk or non-dairy alternatives as they won’t provide the same consistency.
Yes, you can easily double or triple the ingredients to make more servings.
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:
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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.
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 (do not use pumpkin 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
Make the Graham Cracker Crust
- Place graham crackers in a zip-top bag, seal it, and crush them into fine crumbs using a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter until evenly combined.
- Press the crumb mixture firmly into the bottom of your dessert dish to form the crust. Set it aside while you prepare the filling.
Make the Pumpkin Cheesecake Filling
- In a separate bowl, combine the cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and cloves. Blend until smooth and creamy, then set the bowl aside.
- In another bowl, pour in the heavy cream and beat it with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated and smooth. Pour the filling over the prepared crust, smoothing the top. Cover the dish and refrigerate for several hours or until the cheesecake is firm and ready to serve.
Notes
- Start with Room-Temperature Cream Cheese: Let your cream cheese soften to room temperature before mixing. This makes it easier to blend with the other ingredients and ensures a smooth, creamy filling without lumps.
- Chilling is Key: For the best texture, let the cheesecake chill in the refrigerator for at least 3 hours. This helps it set properly and gives it a light, mousse-like consistency. It’s worth the wait!
- Prepare Ahead: You can make the cheesecake filling up to 3 days in advance. When you’re ready to serve, top it with whipped cream, a sprinkle of graham cracker crumbs, and a pinch of cinnamon for a finishing touch.
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!