These easy no-bake cottage cheese pumpkin cheesecake cups are a delightful way to enjoy a fall-inspired treat without turning on your oven.

They combine the creamy texture of blended cottage cheese with the classic flavors of pumpkin pie, making for a lighter dessert that’s both satisfying and simple to prepare. Each serving provides about 12 grams of protein.

Perfect for busy weeknights or when you need a quick dessert for a gathering, these cups offer all the deliciousness of cheesecake with minimal effort. You’ll love how quickly they come together, making them a fantastic option for a last-minute sweet craving or a healthier alternative to traditional heavy desserts.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking for a hassle-free dessert that doesn’t compromise on flavor. It’s incredibly beginner-friendly, requiring no baking skills or complicated techniques. You simply blend, layer, and chill, making it perfect for families with young children who want to help in the kitchen or for anyone who appreciates a straightforward approach to cooking. These cheesecake cups are ideal for a casual weeknight dessert, a potluck contribution, or a lighter sweet ending to a fall meal. They offer a refreshing change from heavier baked goods and are a great way to incorporate cottage cheese into your diet in a delicious and unexpected way. The individual portions also make serving a breeze and help with portion control.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these no-bake cheesecake cups is simple. Most items are readily available at any grocery store, and you might even have many of them in your pantry already. The beauty of this recipe lies in its simplicity and the use of common ingredients to create something truly special.

INGREDIENTS:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
2 cups full-fat cottage cheese
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup powdered sugar
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
Pinch of salt
Whipped cream, for topping (optional)

For the graham cracker crust, you can either buy pre-crushed graham cracker crumbs or crush whole graham crackers yourself using a food processor or by placing them in a Ziploc bag and crushing them with a rolling pin. If you prefer a slightly less sweet crust, you can reduce the granulated sugar to 3 tablespoons. When selecting cottage cheese, full-fat varieties will yield a creamier, richer texture for the cheesecake filling, but a 2% milkfat option can also work if you prefer. Ensure you use pure pumpkin puree, as pumpkin pie filling contains added sugars and spices that will alter the flavor profile of your cheesecake cups. For the pumpkin pie spice, if you don’t have a pre-made blend, you can create your own by combining cinnamon, nutmeg, ginger, and cloves.

Time Needed From Start To Finish

One of the best features of this recipe is its minimal active preparation time, making it perfect for busy schedules.

Prep Time: 15 minutes
Chill Time: 2 hours (minimum)
Total Time: 2 hours 15 minutes

While the chill time is essential for the cups to set properly, your hands-on work is very quick. This allows you to prepare them in advance and have a delicious dessert ready when you are.

How To Make It Step By Step With Visual Cues

Making these no-bake cottage cheese pumpkin cheesecake cups is a straightforward process. Follow these simple steps for perfect results every time.

Prepare the Crust Mixture: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir well with a fork until the crumbs are evenly moistened and resemble wet sand. This ensures a cohesive crust.
Form the Crusts: Divide the graham cracker mixture evenly among 8-10 standard muffin cups lined with paper liners. Press the mixture firmly into the bottom of each liner using the back of a spoon or your fingertips. A firm press is key to a stable crust. Place the muffin tin in the refrigerator to chill while you prepare the filling.
Blend the Cottage Cheese: In a food processor or high-speed blender, add the full-fat cottage cheese. Blend until completely smooth and creamy, with no curds remaining. This step is crucial for achieving a cheesecake-like texture. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
Create the Pumpkin Filling: Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, ground cinnamon, and a pinch of salt to the blended cottage cheese in the food processor or blender. Process again until the mixture is entirely smooth, well combined, and has a uniform orange color.
Fill the Cups: Remove the muffin tin with the chilled crusts from the refrigerator. Spoon the pumpkin cheesecake filling evenly over the graham cracker crusts in each muffin cup. Gently tap the muffin tin on the counter a few times to release any air bubbles and help the filling settle.
Chill Until Firm: Place the filled muffin tin back into the refrigerator and chill for at least 2 hours, or until the cheesecake filling is firm and set. For the best results and easiest handling, chilling for 4 hours or even overnight is recommended.
Serve and Enjoy: Once thoroughly chilled, carefully remove the cheesecake cups from the muffin tin by lifting the paper liners. Peel off the paper liners just before serving. Garnish each cup with a dollop of whipped cream, if desired, and a sprinkle of extra cinnamon or pumpkin pie spice.

Easy Variations And Serving Ideas That Fit Real Life

These no-bake cheesecake cups are incredibly versatile and can be adapted to suit different tastes and occasions. For a kid-friendly twist, you can add a few mini chocolate chips to the pumpkin filling before chilling, or let them decorate their own cups with sprinkles and whipped cream. If you’re serving these at a party or buffet, consider making them in mini muffin tins for bite-sized treats, adjusting the crust and filling amounts accordingly.

You can easily swap out the graham cracker crust for other cookie crumbs, such as gingersnaps for an extra spicy kick, or even crushed shortbread cookies. For an extra layer of flavor, drizzle a little caramel sauce or a sprinkle of toasted pecans over the whipped cream topping just before serving. If you want to make them dairy-free, you can experiment with a plant-based cream cheese alternative blended with pumpkin puree, though the texture might vary slightly from the cottage cheese version. These cups are also delicious served with a side of fresh berries or a light dusting of cocoa powder.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe like this, a few common mistakes can impact the final outcome. One frequent issue is not blending the cottage cheese enough. If your cottage cheese isn’t completely smooth, your cheesecake filling will have a grainy texture. To avoid this, make sure to blend it for several minutes, scraping down the sides of your food processor or blender frequently, until all curds have disappeared.

Another common slip-up is not pressing the graham cracker crust firmly enough into the muffin cups. A loose crust can crumble when you try to remove the cups. Use the back of a spoon or your knuckles to really compact the crumbs into a solid base. Lastly, insufficient chilling time is a major culprit for runny cheesecake cups. Resist the urge to serve them too early. The full 2-4 hours of chilling are essential for the filling to set properly, ensuring a firm, sliceable texture. If you’re in a hurry, you can pop them in the freezer for about 30-45 minutes to speed up the setting process slightly, but don’t freeze them solid.

How To Store It And Make It Ahead Without Ruining Texture

These no-bake cottage cheese pumpkin cheesecake cups are excellent for making ahead, which is perfect for meal planning or entertaining. Once fully chilled and set, store the cheesecake cups in an airtight container in the refrigerator. They will keep well for up to 3-4 days. It’s best to store them without the whipped cream topping, adding that fresh just before serving. This prevents the whipped cream from deflating or becoming watery.

If you want to prepare them further in advance, you can freeze the cheesecake cups (without the whipped cream) for up to 1 month. To freeze, place the set cups on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe container or bag, separating layers with parchment paper to prevent sticking. When you’re ready to enjoy them, transfer the frozen cups to the refrigerator and let them thaw for several hours or overnight until they are soft enough to eat. Thawing them slowly in the fridge helps maintain their creamy texture. Do not refreeze once thawed.

Questions People Always Ask Before Making This Recipe

Can I use low-fat cottage cheese? While full-fat cottage cheese provides the creamiest texture, you can use 2% milkfat cottage cheese. Skim or non-fat cottage cheese might result in a slightly less rich and firm filling.

What if I don’t have a food processor or blender? You can try to mash the cottage cheese very thoroughly with a fork or potato masher, then combine it with the other ingredients. However, a food processor or blender is

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.