Healthy No-Bake Pumpkin Cheesecake

healthy no bake pumpkin cheesecake in a glass jar with a gold spoon in it.

5 from 1 reviews

Creamy, dreamy spiced no-bake pumpkin cheesecake with pecan graham cracker crust is the perfect healthy fall dessert. It's easy to make, perfect for serving in individual jars, and tastes amazing!



For the crust:

  • 4 full-sized sheets graham crackers
  • 1/3 cup pecans
  • 1/2 tsp cinnamon

For the filling:

  • 16 oz reduced fat cream cheese, softened
  • 2/3 cup nonfat plain greek yogurt
  • 2 cups pumpkin puree
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 3/4 cup pure maple syrup


  1. In a food processor, pulse graham crackers and pecans until they form crumbs. Set aside.
  2. Wipe out the bowl of the food processor and add the cram cheese, yogurt, pumpkin puree, pumpkin pie spice, vanilla, and maple syrup. Pulse filling ingredients until smooth and fluffy, about 5 minutes. Place in the refrigerator to chill for at least 30 minutes. The filling will taste better the long you chill it.
  3. To assemble cheesecakes, spoon crust into the bottom of 8 dishes. Divide filling among dishes and top with whipped cream or additional curst crumbs (optional). Return to the refrigerator until ready to serve.


  • Don't skip the chilling step! It's important to give the flavors a chance to hang out together for a while for the best taste.
  • You can use gingersnaps or even vanilla wafers in place of the graham crackers.
  • If you don't have maple syrup, you could use honey, agave nectar, or even date syrup.
  • You could also serve the filling as a dessert dip with graham crackers, cookies, pretzels and/or fruit.
  • Yes! This dessert is absolutely make-ahead friendly. I prefer to make the crust and filling and store them in separate airtight containers (store the crust at room temperature and the filling in the refrigerator).

Keywords: healthy pumpkin cheesecake cups, no bake healthy pumpkin cheesecake, no bake pumpkin cheesecake