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There’s something about pumpkin season that just feels… cozy. But honestly, traditional pumpkin cheesecake can feel a little heavy, a little too much after a big meal. That’s exactly why I fell in love with these Greek Yogurt Pumpkin Cheesecake Cups. They give you all that warm, spiced pumpkin flavor you crave, but in a lighter, creamier, single-serving form. The texture is incredible — smooth and rich, but with a lovely tang from the Greek yogurt that cuts through the sweetness. And the best part? No water bath, no cracking, no stress. You just mix, pour, and chill. They’re the perfect little treat when you want that classic autumn dessert feeling without the commitment of a whole pie or cheesecake. They look so elegant in their little glasses, too… you’ll feel like a proper pastry chef with minimal effort.

Recipe Overview

Why You’ll Love This Greek Yogurt Pumpkin Cheesecake Cups

Incredibly Creamy & Light. By using Greek yogurt alongside the cream cheese, you get a dessert that’s luxuriously smooth but doesn’t sit in your stomach like a brick. The tang from the yogurt balances the sweetness perfectly.
No-Bake & So Simple. Honestly, the hardest part is waiting for them to chill. There’s no oven involved, which means no worrying about cracks or over-baking. It’s just mixing and assembling.
Perfect Portion Control. Having them in individual cups means you get a perfectly sized dessert every time. It’s a great way to indulge without overdoing it, and they look so pretty served straight from the glass.
Make-Ahead Magic. These cups actually get better after a night in the fridge, making them the ultimate dessert for entertaining. You can cross dessert off your to-do list a full day ahead.

Ingredients & Tools

200 g graham crackers (about 1.5 sleeves)
4 tbsp unsalted butter, melted
1 tbsp brown sugar
250 g full-fat cream cheese, softened
250 g plain Greek yogurt (I use 5% fat)
160 g pure pumpkin puree (not pumpkin pie filling)
80 g maple syrup or honey
1 tsp vanilla extract
1.5 tsp pumpkin pie spice
A pinch of salt
1 packet (7 g) unflavored gelatin powder
3 tbsp cold water

Tools: 6 small glasses or jars (about 1-cup capacity), food processor or zip-top bag and rolling pin, electric hand mixer or stand mixer, small saucepan, spatula.

A little note on the ingredients — using full-fat dairy here is key for that rich, creamy texture. And don’t skip the pinch of salt; it really makes all the warm spices pop.

Nutrition (per serving)

Calories: 320 kcal
Protein: 9 g
Fat: 19 g
Carbohydrates: 28 g
Fiber: 1 g

Serves: 6 | Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes

Before You Start: Tips & Ingredient Notes

Softened cream cheese is non-negotiable. Take it out of the fridge at least an hour before you start. If it’s too cold, you’ll end up with lumpy cheesecake filling, and no one wants that. It should yield to a gentle press.
Check your pumpkin puree label. You want 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. Using the wrong one will throw off the entire flavor and sweetness of your cups.
Don’t skip blooming the gelatin. This step of sprinkling the gelatin over cold water is what activates it. If you add it directly to the warm mixture, it will clump up into little rubbery balls that won’t dissolve.
Taste your filling before assembling. This is your chance to adjust! Want it spicier? Add a dash more pumpkin pie spice. Prefer it sweeter? A little more maple syrup will do the trick. Trust your palate.

How to Make Greek Yogurt Pumpkin Cheesecake Cups

Step 1: First, let’s make the crust. Add your graham crackers to a food processor and pulse until you have fine, even crumbs. If you don’t have a processor, no worries — just pop the crackers into a sturdy zip-top bag and crush them with a rolling pin. You’ll want them to look like dark sand. Transfer the crumbs to a bowl and stir in the melted butter and brown sugar. The mixture should hold together when you pinch it between your fingers.

Step 2: Divide the crumb mixture evenly between your six glasses. Use the bottom of a small glass or a tamper to press the crumbs down firmly and evenly. You want a compact base that won’t fall apart when you spoon into it. Once pressed, place all the glasses in the refrigerator to chill and set while you make the filling.

Step 3: Now, for the magic step that makes everything set: the gelatin. In a very small saucepan, sprinkle the packet of gelatin powder evenly over the 3 tablespoons of cold water. Let it sit for about 5 minutes. You’ll see the powder absorb the water and become a thick, spongy solid. This is called “blooming” and it’s exactly what you want to see.

Step 4: Place the saucepan with the bloomed gelatin over very low heat. Gently warm it for just 1-2 minutes, swirling the pan constantly, until the gelatin becomes a clear liquid. Do not let it boil. As soon as it’s liquid, remove it from the heat immediately and set it aside to cool slightly while you mix the other ingredients.

Step 5: In a large mixing bowl, combine the softened cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and that all-important pinch of salt. Using an electric mixer on medium speed, beat everything together until it is completely smooth, creamy, and uniform in color. You shouldn’t see any streaks of cream cheese or yogurt. Scrape down the sides of the bowl a couple of times to make sure.

Step 6: With the mixer on low speed, slowly drizzle in the slightly cooled, liquid gelatin. Keep mixing for another 30 seconds or so to ensure the gelatin is fully incorporated into the pumpkin mixture. This is what will give your cheesecake cups their perfect, sliceable-yet-creamy texture without any baking.

Step 7: Take your glasses out of the fridge. Spoon or pipe the pumpkin cheesecake filling over the chilled crusts, dividing it evenly. Gently tap each glass on the counter a few times to release any air bubbles and create a smooth, level top.

Step 8: Carefully cover the glasses with plastic wrap (or use lids if your jars have them) and transfer them to the refrigerator to set. You’ll need to be patient here — let them chill for at least 4 hours, but honestly, overnight is even better. The flavor deepens and the texture becomes absolutely perfect.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery, sharp greens provide a fantastic contrast to the sweet, creamy dessert and cleanse the palate beautifully.
Spiced apple cider brined pork chops — The savory, autumnal main course creates a wonderful flavor story that leads perfectly into these pumpkin cups.
A warm, savory butternut squash soup — Serving this as a starter leans into the cozy pumpkin theme and makes the whole meal feel thoughtfully curated.

Drinks

Hot chai tea latte — The warm spices in the chai mirror the pumpkin pie spice in the cups, creating a harmonious and deeply comforting experience.
A glass of creamy oat milk — Its mild sweetness and rich texture are a lovely, non-alcoholic pairing that doesn’t overpower the delicate cheesecake flavor.
A small glass of Amaretto or Bourbon — The nutty, caramel notes in these spirits are a classic match for pumpkin and provide a lovely grown-up finish to the meal.

Something Sweet

Dark chocolate espresso beans — Just a few on the side offer a bitter, crunchy counterpoint that makes the creamy pumpkin taste even sweeter and more luxurious.
Candied ginger — A little piece of spicy, sweet ginger on top adds a zingy kick and a different kind of warmth that’s really addictive.
A drizzle of salted caramel sauce — Because sometimes, more is more. The saltiness cuts the sweetness and adds another layer of rich, buttery flavor.

Top Mistakes to Avoid

Mistake: Using cold cream cheese. This is the number one reason for a lumpy filling. The cold cheese won’t incorporate smoothly with the other ingredients, leaving you with tiny bits of cream cheese throughout. I’ve messed this up before too, and it’s a real texture killer.
Mistake: Boiling the gelatin. If you overheat the gelatin after it blooms, you can destroy its setting power. Gentle, low heat is all you need to melt it into a liquid. If it gets too hot, it might not set your cheesecake cups properly.
Mistake> Not pressing the crust firmly. A loosely packed crust will crumble into the filling as soon as you take your first spoonful. Really put some muscle into it when you tamp it down to create a solid foundation.
Mistake: Skipping the chill time. Impatience is the enemy of no-bake desserts. If you don’t let them set for the full 4 hours (or preferably overnight), the texture will be soft and soupy instead of firm and creamy.

Expert Tips

Tip: Use a piping bag for a clean look. Spooning the filling can be messy. For a super neat, professional presentation, scoop the filling into a piping bag (or a zip-top bag with a corner snipped off) and pipe it into the glasses. It’s so much easier and looks fantastic.
Tip> Toast your graham cracker crumbs. For a deeper, nuttier crust flavor, spread your crumbs on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes before mixing with the butter. Let them cool completely first. It adds a whole new dimension.
Tip: Add a layer of flavor. For a fun surprise, add a thin layer of salted caramel or chocolate ganache between the crust and the pumpkin filling. It creates a beautiful visual and a delicious burst of flavor when you dig in.
Tip: Grate a little nutmeg on top. Just before serving, use a microplane to grate a tiny bit of fresh nutmeg over each cup. The aroma is incredible and it makes the dessert feel incredibly special and aromatic.

FAQs

Can I make these dairy-free?
Absolutely! You can use a high-quality, firm dairy-free cream cheese and a plain, unsweetened vegan Greek-style yogurt. Just make sure they are both at room temperature for the best texture. The result will be slightly different but still deliciously creamy and set perfectly with the gelatin.

Can I use agar-agar instead of gelatin?
Yes, for a vegetarian version, agar-agar is a great substitute. However, it behaves differently. You’ll typically need to simmer it for a few minutes to activate. Follow the package instructions for the powder-to-liquid ratio to replace one packet of gelatin, as it can vary by brand.

How long will these keep in the fridge?
They’ll stay perfect for up to 4 days when stored covered in the refrigerator. The crust might soften a tiny bit by day 3 or 4, but the flavor will still be amazing. I don’t recommend freezing them, as the texture of the yogurt and cream cheese can become a bit grainy upon thawing.

My filling is too runny after mixing, what happened?
This usually means your cream cheese was too warm or the gelatin wasn’t incorporated properly. Pop the whole bowl of filling into the fridge for 20-30 minutes to firm up slightly before you portion it into the glasses. It should still be pourable, but much thicker.

Can I make one big cheesecake instead of individual cups?
You sure can! Use a 7-inch springform pan. Just make sure to press the crust up the sides a little bit for a proper cheesecake look. The setting time will be about the same, but I’d give it a full 6 hours in the fridge to be safe before slicing.

Greek Yogurt Pumpkin Cheesecake Cups

Cost Level $$

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine American, dessert

Servings 6

Total Time 265 minutes

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Make these easy, no-bake Greek Yogurt Pumpkin Cheesecake Cups for a light and creamy fall dessert. Ready in minutes, no oven required! Get the recipe now.

Ingredients

For the crust:

200 g graham crackers
4 tbsp unsalted butter (melted)
1 tbsp brown sugar

For the filling:

250 g full-fat cream cheese (softened)
250 g plain Greek yogurt
160 g pure pumpkin puree
80 g maple syrup or honey
1 tsp vanilla extract
1.5 tsp pumpkin pie spice
salt (a pinch)
1 packet unflavored gelatin powder (7 g)
3 tbsp cold water