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Creamy and spiced, this single serving no-bake pumpkin cheesecake has a buttery graham cracker crust and real whipped cream folded through the filling. Made from scratch in one dish.
Quick Look
- Prep Time: 10 minutes
- Cook Time: None (no-bake)
- Chill Time: 3 hours
- Total Time: 3 hours 10 minutes
- Equipment: Electric mixer, dessert dish
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Sweet and warmly spiced, creamy and rich.
Softer and creamier than a baked cheesecake, this single serving pumpkin cheesecake sets in the fridge into a spoonable pumpkin dessert with warm fall spice.
Why You’ll Love This No-Bake Pumpkin Cheesecake
Here’s a single serve no-bake pumpkin cheesecake you can pull out of the fridge, cold and creamy and made just for you. It’s sweet and rich with pumpkin and cinnamon, spooned over a buttery graham cracker crust, with no oven and no whole cake to work through.
I whip real cream and fold it into the pumpkin and softened cream cheese. There’s more cream than cream cheese here, which is what sets the filling soft and creamy as it chills. It’s made from scratch with real pumpkin, and you can truly taste the difference.
You don’t need a springform pan or any special dish. Make it in a small dessert dish, a glass, or a ramekin, whatever’s already in your cupboard. Press in the crust, spoon the filling over the top, and let the fridge do the work.
If you like small pumpkin desserts, make my pumpkin pie for one, small batch pumpkin pie bars, or mini pumpkin dump cake next.
Ingredient Notes
Here’s what goes into this small pumpkin cheesecake and why each ingredient earns its place. If you have anything left over, our Leftover Ingredients Recipe Finder will show you ways to use it up.
Graham cracker crumbs: They form the crust, so crush them fine enough that the base holds together once it chills. Ginger snaps, vanilla wafers, or digestive biscuits (UK) all work in their place. Leftover crumbs are good in a small s’mores dip or an icebox cake for one.
Butter: Use salted or unsalted. Melted butter binds the crumbs and firms the crust as it sets in the fridge.
Cream cheese: Use block-style cream cheese, not the spreadable kind from a tub, which holds more water and won’t set as firmly. Soften it first so the filling blends smooth without lumps: just leave it on the counter for about 30 minutes to come to room temperature. Leftovers are great in a carrot cake for one or small batch cheesecake bars.
Pumpkin purée: Reach for 100% pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced. Store leftover purée in an airtight container in the fridge for 3 to 4 days, or freeze it for up to 3 months. Use leftovers in a pumpkin soup for one or small batch pumpkin muffins.
Sugar: Sweetens the filling just enough to balance the pumpkin and spice.
Vanilla and spices: Vanilla, cinnamon, nutmeg, and cloves give the filling its fall flavor. To keep it simple, swap all three spices for ½ teaspoon pumpkin pie spice.
Heavy cream: Whipped to stiff peaks and folded in, the cream lifts and sets this no-bake filling without any gelatin.
Recipe Variations
Here are a few simple ways to change up this individual no bake pumpkin cheesecake.
Small Batch Pumpkin Cheesecake
To make a pumpkin cheesecake for two, double every ingredient and divide the crust and filling between two dishes. You can also press it all into a 5×5-inch baking dish. The doubled version chills the same way, though a filled 5×5 dish may need a little longer in the fridge to firm up.
No-Bake Pumpkin Cheesecake Cups
Spoon the crust and filling into a few small jars or cups, each smaller than the single dish, for tasting-size portions. This is an easy way to serve the same single serving in a few bites, and the cups chill a bit faster than one deeper dish. Add the whipped cream just before serving so it stays fresh on top.
Ginger Snap Crust
Use the same amount of crushed ginger snaps in place of the graham cracker crumbs. The ginger gives the crust a warmer, spicier edge that goes well with the pumpkin filling.
Crustless Pumpkin Cheesecake
Skip the crust and spoon the filling straight into your dish, then chill as usual. The filling sets on its own, so you still get a soft, creamy pumpkin dessert with fewer ingredients. This is a good option if you’re out of graham crackers or want to keep it lighter.
Gluten-Free Pumpkin Cheesecake
The filling is already gluten-free, so the only change is the crust. Use gluten-free graham crackers or cookies in the same amount you’d use for the regular crust. Everything else about the recipe stays the same.
How To Make No-Bake Pumpkin Cheesecake
These step-by-step photos show how to make this single serve pumpkin cheesecake. For the full ingredient amounts, see the recipe card below.
Make The Crust
- Crush the graham crackers. Put the graham crackers in a zip-top bag and crush them into fine crumbs with a rolling pin.
- Mix in the butter. Stir the melted butter into the crumbs until they look like wet sand and hold together when you press them.
- Press the crust. Press the crumbs firmly and evenly into the bottom of your dish, then set it aside while you make the filling.
Make the Filling
- Beat the base. In a bowl, beat the softened cream cheese, pumpkin purée, sugar, vanilla, and spices until smooth with no lumps.
- Whip the cream. In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 2 to 3 minutes. It’s ready when the cream holds a peak that stands up on its own.
- Fold them together. Gently fold the whipped cream into the pumpkin mixture until no white streaks remain. Folding by hand keeps the filling soft and creamy.
- Chill until set. Spoon the filling over the crust, smooth the top, cover, and refrigerate at least 3 hours, until it’s firm enough to hold its shape on a spoon.
Expert Tips
Soften the cream cheese, but keep the heavy cream cold. Let the cream cheese come to room temperature so it beats smooth, and use the heavy cream straight from the fridge. Cold cream whips higher and holds its air longer, which is what sets the filling.
Whip the cream to true stiff peaks. When you lift the beaters, the cream should stand straight up. Under-whipped cream is the most common reason a no-bake filling turns out soft, so don’t stop early.
Fold gently, don’t stir. Use a rubber spatula and fold just until no white streaks remain. Stirring or overmixing knocks the air out of the cream and softens the set.
Give it enough time in the fridge. Three hours is the minimum, and the filling keeps firming the longer it chills, so an overnight chill gives you the firmest, cleanest scoop.
Troubleshooting
If your mini no-bake pumpkin cheesecake isn’t turning out quite right, here’s how to fix common issues.
Why is my no-bake pumpkin cheesecake not setting?
The usual cause is under-whipped cream or too little chill time. Whip the heavy cream to stiff peaks that stand up on their own, fold it in gently so it keeps its air, and chill the cheesecake at least 3 hours, or overnight for the firmest set. Spreadable cream cheese from a tub can also stop it from firming up, so use block-style.
Why is my cheesecake filling lumpy?
Lumps usually mean the cream cheese was too cold when you mixed it. Soften it to room temperature first, then beat it smooth on its own before adding the pumpkin and the rest. If you already see lumps, beat the base a little longer before you fold in the cream.
My no-bake pumpkin cheesecake is still soft. Can I fix it?
Yes, give it more time in the fridge. The filling keeps firming the longer it chills, so let it sit overnight before deciding it failed. If it’s still soft after a full overnight chill, the cream was probably under-whipped, and you can serve it as a spoonable pumpkin mousse so nothing goes to waste.
Frequently Asked Questions
No. Pumpkin pie filling is already sweetened and spiced, so it throws off the flavor and texture. Use 100% pure pumpkin purée so you control how sweet and spiced the cheesecake is.
Up to 3 days, stored covered in the refrigerator. It’s best in the first day or two, while the crust stays firm and the filling holds its shape.
At least 3 hours in the refrigerator, though overnight gives the firmest set. The filling keeps firming the longer it chills.
No. This single serving cheesecake sets in a small dessert dish, glass, or ramekin, so you don’t need a springform pan or any special equipment.
Yes. The filling sets in any small dish, so a mug, ramekin, or glass all work. Press the crust into the bottom and spoon the filling on top.
Yes, up to 3 days ahead. Keep it covered in the fridge and add the whipped cream just before serving so it stays fresh.
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 single serve no-bake pumpkin cheesecake please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
No-Bake Pumpkin Cheesecake For One
Equipment
Ingredients
For the crust
- ¼ cup graham cracker crumbs
- 1 tablespoon salted butter – melted
For the filling
- 2 ounces cream cheese – softened to room temperature
- 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 oz)
Instructions
Make the crust
- Crush the graham crackers into fine crumbs, using a zip-top bag and a rolling pin.
- Stir the melted butter into the crumbs until they look like wet sand and hold together when pressed.
- Press the crumbs firmly and evenly into the bottom of a dessert dish, then set aside.
Make the filling
- Beat the cream cheese, pumpkin purée, sugar, vanilla, and spices until smooth with no lumps.
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 2 to 3 minutes.
- Gently fold the whipped cream into the pumpkin mixture until no white streaks remain.
- Spoon the filling over the crust and smooth the top.
- Cover and refrigerate at least 3 hours, until the filling is firm.
Notes
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!