Easy No-Bake Pumpkin Cheesecake In A Jar

Easy No-Bake Pumpkin Cheesecake In A Jar

I’m a huge fan of pumpkin-flavored desserts. And this rich and creamy no-bake pumpkin cheesecake served in a mason jar might be my new favorite!

There’s no need to preheat the oven for this recipe. Just mix, chill, top with a dollop of whipped cream, and enjoy!

Ingredients For No-Bake Pumpkin Cheesecake In A Jar

The Crust

1 cup graham cracker crumbs (about 7 sheets)

4 tablespoons unsalted butter, melted

The Cheesecake

• 1 package cream cheese, softened (8 oz.)
• 1/3 cup powdered sugar
• 3 tablespoons brown sugar
• ½ cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• pinch of salt
• 3/4 cup thawed whipped topping

The Garnish

• Dollop of whipped cream
• Crushed graham cracker

How To Make The Cheesecake Filling

First, add your softened cream cheese to a large glass mixing bowl. Use a hand mixer to beat the cream cheese for one to two minutes or until it’s smooth and lump-free.

Next, dump in the pumpkin pure. Then add the vanilla extract, both sugars, and all of the spices. Mix all the ingredients with the cream cheese until well combined.

The mixture will be thick and start to resemble the consistency of cheesecake. (Oh…and it smells heavenly, too!)

Now, use a spatula to gently fold in 3/4 cup of thawed whipped topping, and then set your bowl of the pumpkin cheesecake mixture to the side.

How To Make The Crust

Next, mix up the ingredients for your crust. To start, place your graham crackers in a plastic food storage bag. Then use a rolling pin (or your hands) to crush the crackers into fine crumbs.

Empty the crumb mixture into a small mixing bowl, pour in the melted butter, and use a fork to combine.

How To Assemble Your Mini Pumpkin Cheesecake Desserts

Now the fun part. Grab a mason jar and let’s assemble your no-bake pumpkin cheesecake desserts. To begin, evenly spoon half of the graham cracker crust into eight 4 oz. mason jars. (Note, the other half of the crust will be reserved for the second layer.)

If the crust looks uneven, give the jars a little wiggle to make sure the graham cracker crumbs are spread evenly on the bottom of each mini cheesecake.

Next, fill each jar with a large spoonful of the pumpkin cheesecake mixture. I used a medium-sized cookie scoop for this step and added about one-and-a-half scoops to each jar.

Use the back of a spoon to gently even out the cheesecake and then repeat the layers.

Once the individual jars of cheesecake are assembled, place them in the fridge and chill until set (about four hours).

Serving The Pumpkin Cheesecake

To serve the no-bake pumpkin cheesecake, I like to add a dollop of whipped cream to the top of each dessert.

You can also sprinkle each with some more graham cracker crumbs, a dash of ground cinnamon, or even drizzle with warm caramel sauce.

How Many Servings Does This Dessert Make?

This recipe takes the hassle out of preparing cheesecake and makes eight perfect mini 4-oz desserts. For a larger crowd, simply double the recipe and your amount of mason jars.

You can also use larger mason jars but be warned. This no-bake pumpkin cheesecake is rich, so if you’d like to avoid a sugar overload, I’d recommend using a smaller-sized jar.

How To Store Your Leftover No-Bake Pumpkin Cheesecake

It’s unlikely that you’ll have any leftovers of this ah-mazing dessert, but on the off chance that you do, putting the extra away is easy.

Since each no-bake pumpkin cheesecake is already in a mason jar, simply screw on the lid with the ring and place your jars in the fridge. The cheesecake is best when eaten within 3-5 days.

Easy No-Bake Pumpkin Cheesecake In A Jar

That’s it! An easy-peasy no-bake dessert for your Thanksgiving celebration that’s ready in a snap.

Don’t forget, if you make this recipe, leave a comment to let me know what you think, and be sure to rate it below.

Enjoy!