Recipe // Pumpkin Cheesecake Layer Cups

Oh snap, two recipes in a row! Have you checked out the recipe I shared yesterday for a yummy

Hummus + Veggie Pocket Sandwich

? You should probably

check it out


So Thanksgiving is coming up, kind of soon. Who is cooking for their family? I'm going to be making a Thanksgiving for two the weekend prior for just Seth and I and then I'll make a couple of sides for Thanksgiving at my parents' house. They are actually moving in December so this will be our last holiday in my childhood home. It's bittersweet but the move is going to be so good for them. I was hoping to host our family Thanksgiving but I understand that my parents want to have one last Thanksgiving at the house, maybe next year. I do get to host Christmas day though and I already have so many ideas! 

Perhaps you have some pre-Thanksgiving festivities to go to or your family doesn't so much like the traditional pie for dessert. If that sounds like you and your fam, then you should probably try these Pumpkin Cheesecake Layer Cups. They are

no bake

 (hollah!) and quite easy to make (hey, that rhymes). And are sure to please most everyone. 


 4 cups/servings          

Prep Time:

 15 minutes          

Chill Time:

 1 hour          

Total Time:

 1 hour 15 minutes


1/2 a sleeve of graham crackers, broken into pieces (about 4 whole crackers)

3 Tbsp butter, melted

2 Tbsp packed brown sugar

8oz cream cheese, softened

1 1/2 cups or 1 (15oz) can pumpkin puree

1/2 tsp vanilla

2 tsp pumpkin pie spice

1 tub cool whip, thawed

1/2 cup granulated sugar

4 glasses/parfait cups/champagne glasses

1 graham cracker, crushed


1. In a food processor, pulse crushed graham crackers into fine crumbs. Add melted butter and brown sugar and pulse until combined.

2. Divide the graham cracker mixture evenly into the glasses to make the crust. Press the mixture firmly into the bottoms of the glasses. Place the glasses/crusts in the fridge while you prepare the filling.

3. Beat cream cheese in the bowl of an electric mixer until smooth. Add in pumpkin, vanilla, pumpkin spice, and granulate sugar and beat until combined and creamy.

4. Fold in half the container of cool whip until no streaks remain.

5. Remove the glasses from the fridge to assemble. Spoon a layer of the pumpkin mixture on top of the crust. Next, a layer of cool whip. Repeat until glasses are full, ending on a pumpkin layer. Top with a dollop of cool whip. 

6. Place the glasses in the fridge to chill. Chill for at least one hour, uncovered. If they are chilling for more than an hour, cover loosely with plastic wrap. They may be prepared up to 12 hours prior to serving. Before serving, divide the crushed graham cracker over top of the four glasses.