Pumpkin Pie Cheesecake Cups are an easy no-bake pumpkin dessert with layers of Biscoff cookie crust, creamy pumpkin cheesecake filling, and a sweet topping. These mini cheesecake cups are the perfect way to enjoy pumpkin pie flavor in single servings without turning on the oven.

Pumpkin Pie Cheesecake Cups by Tessie's Table. — Photo Credit: Tessie’s Table.

These pumpkin cheesecake cups are the kind of dessert that works for just about any fall gathering, from family dinners to Thanksgiving dessert tables. Since they’re no-bake and served in individual cups, they’re easy to prep ahead and keep chilled until you’re ready to serve. If you love fun pumpkin desserts, check out my Pumpkin Cheesecake Bars, my Pumpkin Roll or these Pumpkin Cinnamon Rolls for even more fall baking ideas.

Why you’ll love these Pumpkin Pie Cheesecake Cups

Easy no-bake prep:
You can whip these cheesecake cups together in minutes and let the fridge do the rest. No oven needed, which makes them a stress-free fall dessert.
Perfect single servings:
Everyone gets their own cup filled with pumpkin cheesecake, whipped cream, pecans, and caramel, so there’s no messy slicing or plating.
Fall flavor in every bite:
The combo of Biscoff cookies, pumpkin spice, and creamy cheesecake gives you all the pumpkin pie flavor in a fun new way.

Close-up of pumpkin pie cheesecake cup topped with whipped cream, chopped pecans, and caramel drizzle.

Easy Pumpkin Cheesecake Cups for Fall Desserts

When I lived in Ireland, spices were pretty basic. Cinnamon in porridge was about as adventurous as it got. Moving to America opened my eyes to pumpkin spice everything, and now I can’t imagine fall without it. These pumpkin pie cheesecake cups are one of my favorite ways to enjoy those flavors, because they’re creamy, easy to make ahead, and always a hit when friends stop by.

Ingredients Needed for Pumpkin Pie Cheesecake Cups

Biscoff cookies: These give the crust a warm, spiced flavor that pairs perfectly with pumpkin. You could swap in graham crackers, but Biscoff adds that extra fall vibe.
Brown sugar: A little bit mixed into the crust adds sweetness and helps bind the crumbs together.
Butter: Melted butter holds the crust in place and gives it a rich flavor.
Cream cheese: Softened cream cheese makes the base of the cheesecake layer smooth and creamy.
Powdered sugar: Sweetens the filling while keeping it light instead of grainy.
Pumpkin purée: Use canned pumpkin for the best consistency. It blends right into the cream cheese and brings all the pumpkin flavor.
Pumpkin pie spice: This is what makes the filling taste like fall. You can adjust it depending on how much spice you like.
Vanilla extract: Rounds out the flavors and balances the spice.
Cool Whip: Folding this in makes the cheesecake layer light and airy.
Whipped cream: A fluffy topping that finishes off each cup.
Pecans and caramel sauce: Add crunch and sweetness on top, making the cups feel extra special.

Ingredients for Pumpkin Pie Cheesecake Cups.

How to make Pumpkin Pie Cheesecake Cups

**For more detailed instructions, please refer to the printable recipe card below.**

Bowl of crushed Biscoff cookies, brown sugar, and melted butter being mixed for the crust of pumpkin pie cheesecake cups.

Stir crumbs with melted butter and brown sugar until evenly moistened.

Spoon adding Biscoff cookie crust into the bottom of a glass cup for pumpkin pie cheesecake cups.

Spoon crumbs into cups and press firmly to form a crust.

Whipped cream cheese in a glass mixing bowl with beaters, step for making pumpkin pie cheesecake cups filling.

Beat cream cheese in a mixing bowl until smooth and fluffy.

Cream cheese mixture with pumpkin purée, powdered sugar, and spices added to the bowl for pumpkin pie cheesecake cups.

Mix in powdered sugar, pumpkin purée, pumpkin pie spice, and vanilla until smooth.

Pumpkin cheesecake filling with Cool Whip folded in before layering into pumpkin pie cheesecake cups.

Fold in Cool Whip gently until the filling is light and creamy.

Spoon adding another layer of Biscoff cookie crust over the pumpkin cheesecake filling in a glass cup.

Spoon the pumpkin cheesecake filling over the crust in each cup. Then another layer of crumbs.

Spoon adding pumpkin cheesecake filling on top of the crust layer in a glass for pumpkin pie cheesecake cups.

Repeat the layers and chill for 3 hours.

Finished pumpkin pie cheesecake cup topped with whipped cream, chopped pecans, and caramel sauce being drizzled over the top.

Top with whipped cream, sprinkle with pecans, and drizzle with caramel just before serving.

Variations

Chocolate crust: Swap the Biscoff cookies for chocolate graham crackers or Oreos for a richer flavor that pairs well with pumpkin.
Mini mason jars: Serve the cheesecake cups in small jars if you want a rustic look that’s easy to store in the fridge with lids.
Spiked version: Stir a splash of bourbon or spiced rum into the cheesecake filling for an adults-only twist.
Extra spice: Add a pinch of nutmeg or cloves to the pumpkin pie spice if you like a stronger fall spice flavor.
Lighter topping: Use Greek yogurt whipped with a little honey in place of whipped cream for a tangy topping.

Serving Suggestions

Holiday dessert table: These pumpkin cheesecake cups look great alongside a classic Pumpkin Pie, giving guests both a traditional and a fun no-bake option.
Friendsgiving or potluck: Since they’re already portioned, you can pop the lids on small jars and bring them along without worrying about slicing.
After-dinner treat: Serve them chilled after a cozy fall dinner like my Pumpkin Chili or my White Chicken Chili.
Party-ready: Add a drizzle of caramel just before serving to make the cups look fresh and glossy on any fall dessert spread.
Kid-friendly dessert: Skip the pecans if you want a nut-free version and let kids add their own toppings.

Storage and Freezing

How should I store Pumpkin Pie Cheesecake Cups?

Keep the cheesecake cups covered in the fridge for up to 3 days. They’re best chilled until you’re ready to serve so the layers stay firm and creamy.

Can I freeze Pumpkin Pie Cheesecake Cups?

You can freeze them without the whipped cream and toppings. Wrap each cup tightly and freeze for up to 2 months. Thaw overnight in the fridge, then add whipped cream, pecans, and caramel before serving.

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Three pumpkin pie cheesecake cups on a wooden board, showing layers of Biscoff crust and pumpkin cheesecake filling, topped with whipped cream, pecans, and caramel.

Tips & Tricks

Soften the cream cheese first: Cold cream cheese can leave lumps in the filling. Let it sit out for about 30 minutes before mixing so it blends smooth.
Pack the crust layer firmly: Use the back of a spoon to press the Biscoff crust into the cups so it holds together when you dig in.
Chill long enough: Give the cups at least 3 hours in the fridge so the filling has time to set and stay creamy.
Pipe for neat layers: A piping bag makes it easier to add the cheesecake filling neatly over the crust, but spooning it in works just as well.
Add toppings before serving: Wait to add whipped cream, pecans, and caramel until just before serving so they stay fresh and don’t sink into the filling.

More Fall Favorites

Looking for more meal inspiration?

Browse my favorite Soups or check out my Desserts for delicious ideas.

FAQ

Can I make pumpkin cheesecake cups ahead of time?
Yes, these cheesecake cups are a great make ahead dessert. You can prepare them a day in advance and keep them chilled in the fridge until you’re ready to serve. Just wait to add the whipped cream and toppings until right before serving.
What can I use instead of Biscoff cookies?
Graham crackers work well if you don’t have Biscoff. Oreos or gingersnaps also make a tasty crust, so you can play around with the flavor.
Do I need to use Cool Whip?
Cool Whip makes the filling light and fluffy, but you can swap it for homemade whipped cream if you prefer. Just be sure to whip it until stiff peaks form so the filling holds its shape.
Can I use fresh pumpkin instead of canned?
Canned pumpkin is best because it’s consistent and smooth. Fresh pumpkin purée can sometimes be watery, so if you use it, drain it well to avoid a runny filling.
How long should I chill pumpkin cheesecake cups?
They need at least 3 hours in the fridge to firm up, but longer is fine. You can even leave them overnight.
Are these pumpkin cheesecake cups gluten free?
Not as written, since Biscoff cookies contain wheat. If you want to make them gluten free, use gluten free graham crackers or another gluten free cookie.
Can I make mini versions for a party?
Yes, just use smaller cups or shot glasses for bite-sized cheesecake cups. They’re perfect for parties or dessert tables.
How do I keep the layers neat?
A piping bag or zip-top bag with the corner cut off makes it easier to layer the cheesecake filling over the crust. It keeps things tidy and looks nice for serving.
Can I leave out the nuts?
Of course. You can skip the pecans and just use caramel sauce, or top them with crushed cookies or chocolate chips instead.
How long do pumpkin cheesecake cups last in the fridge?
They’ll stay fresh for about 3 days when covered. After that, the crust starts to soften and the toppings lose their texture.